Sweet Horseradish Mustard

 
1 cup dry white wine
1/2 cup white wine vinegar
1/2 cup yellow mustard seeds
1 T. maple syrup
1 T. prepared grated horseradish
1/2 t. salt
 

In a small bowl, place the white wine, vinegar, and mustard seeds, cover, and leave at room temperature overnight or for several hours. Transfer the mustard seed mixture to a food processor or blender and process for 2 minutes or until creamy with a slightly grainy texture. Add the remaining ingredients and pulse 3 times to combine. Transfer the mixture to an airtight container and store in the refrigerator for up to one month. Use as an accompaniment on sandwiches or use in place of store bought mustard in your favorite recipes.

Yield: 1 1/3 cup

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett