Horseradish or garlic mustard

1 batch

Ingredients

Quantity Ingredient
3 ounces Mustard powder
2 Heaped tablespoons grated horseradish (fresh or bottled)
1 teaspoon Salt
2 Fluid ounces olive or
3 ounces Mustard powder
1 teaspoon Salt
1 teaspoon Honey
2 Fluid ounces white wine vinegar
2 Fluid ounces water vegetable oil
4 Fluid ounces white wine vinegar
1 tablespoon Honey
1 tablespoon Lemon juice
1 Fat garlic clove; peeled, minced OR
1 teaspoon Garlic powder
1 teaspoon Paprika
2 Fluid ounces light olive or vegetable oil

Directions

HORSERADISH MUSTARD

GARLIC MUSTARD

Put all the ingredients in a blender or food processor. Blend about 30 seconds, or until the mustard is smooth and the horseradish hardly visible. Pour into small jars or pots and cap tightly. Keep for at least a week before using.

Note: The authors say that the horseradish mustard is good with roast beef or smoked fish and also good mixed with sour cream or mayonnaise

(Continued to next message) ___ X QMPro 1.53 X Shell to DOS...come in DOS, do you copy?

~-- Maximus 2.02 * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125)

From: TIFFANY HALL-GRAHAM Date: 02-19-95 ====================================================================== ==== ==== (Continued from previous message) as a dressing for seafood or potato salad.

The mustards need time to mellow; they are acrid-tasting at first but with time will soften. They won't spoil with age. If they dry out revive them with the addition of wine, vinegar or oil.

from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 02-19-95

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