Honey-mustard horseradish
0
- Makes1 1/2 cups
Top: Honey-mustard horseradish, Centre: Creamy horseradish, Right: Beet horseradish
Make other condiments jealous with this peppery sauce. It packs the perfect kicked-up punch when it's made from scratch.
Ingredients
1 1/4 cups peeled and cubed fresh horseradish root, about 250 g
5 tbsp honey
2 tbsp Dijon mustard
3/4 cup white vinegar
1 tsp granulated sugar
1 tsp salt
Instructions
WHIRL horseradish with vinegar, sugar and salt in a food processor until finely chopped but not puréed, 30 sec to 1 min. (Tip: Be careful removing the lid; try not to inhale the strong aroma.) Add honey and Dijon mustard, stir until smooth. Scrape into a 500-mL jar and refrigerate up to 1 month.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.