Horseradish and cider mustard

by m4t

We have lots of horseradish growing in our garden.  This is one of the things I've done with it so far.  This is sometimes known as Tewksbury mustard, although my version tends more towards the horseradish than the mustard end of thing.

ingredients

  • fresh horseradish root
  • mustard seeds
  • cider
  • cider/sherry/wine vinegar
  • sterilised jars

method

Soak the mustard seeds in the cider for 24 hours first, if you can.

 

Chop the horseradish into smallish chunks and place in a blender/food processor.  For various technical reasons you're welcome to look up on the internet yourself, the degree to which you macerate the root before adding vinegar will determine how hot the final product is. 

 

Because I'm hardcore, I found a lot of breaking-up of the root (although don't take it to it's final consistency - leave it chunkier than that, you've got more blending to do yet!) and a few minutes resting after that was good.  If you like a milder flavour, add some vinegar before you start.

 

Once you've done that, chuck in most of the mustard seeds, a good slug of vinegar, salt, bit of sugar, splash of cider.  Keep blending, adding cider and vinegar (more vinegar than cider, at least 3:1) until you get your sauce/mustard to your preferred consistency.  Stir in the leftover mustard seeds to add a bit of texture, if you want.

 

WARNING - do NOT do what I did, and remove the lid from the blender and immediately stick your face in for a big sniff.  It will hurt you in the eyes and nose, especially if you did the whole blend-first thing,

 

Store in jars until opened, fridge after that.


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