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See 5 recipes Download free cookbookApple Horseradish Mustard
Apple Horseradish Mustard
A sharp, lightly sweet homemade mustard with fresh apple, prepared horseradish, cider vinegar, and Dijon for spreading on sandwiches, sausages, roast pork, or cheese boards.
Prep Time:15 minCook Time:12 minTotal Time:27 minServings:16Difficulty:Easy
Apple horseradish mustard is the kind of small-batch condiment that makes a simple plate feel finished. The apple softens the heat of the horseradish, while cider vinegar and Dijon keep the flavor bright enough for rich foods.
This version cooks the apple just long enough to collapse into a smooth base. A short simmer concentrates the fruit and vinegar without turning the mustard heavy or jammy, so it still tastes sharp and fresh.
Serve it with sausages, smoked fish, roast pork, sharp cheddar, ham sandwiches, or roasted potatoes. It is also good whisked with a little oil for a quick dressing over bitter greens.
Because this is a refrigerator condiment, spoon it into a clean jar, chill it promptly, and use it within about two weeks. The horseradish bite is strongest on the first day and mellows slightly as it rests.
Nutrition (per serving)
Calories:32 kcal
Carbs:4 g
Fat:2 g
Directions
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1
Combine the diced apples, cider vinegar, lemon juice, and water in a small saucepan. Set the pan over medium heat and stir once or twice as the liquid starts to steam.
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2
Cover the pan and cook for 7 to 9 minutes, stirring occasionally, until the apple pieces are very tender and crush easily against the side of the pan.
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3
Uncover and cook for 2 to 3 minutes more, stirring often, until most of the free liquid has reduced but the apples are still moist.
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4
Scrape the hot apple mixture into a blender or tall measuring cup. Add the Dijon mustard, prepared horseradish, whole-grain mustard, honey, oil, salt, white pepper, and cayenne.
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5
Blend until mostly smooth, leaving a little texture if you like a rustic mustard. Stop and scrape down the sides so no pockets of apple remain unblended.
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6
Taste carefully and adjust with a small pinch of salt, a little more honey, or an extra teaspoon of horseradish if you want a sharper finish.
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7
Spoon the mustard into a clean jar, let it cool to room temperature, then cover and refrigerate for at least 1 hour before serving.
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8
Serve chilled or cool with sausages, roasted meats, sandwiches, smoked fish, sharp cheese, or roasted vegetables. Keep refrigerated and use within 2 weeks.
Ingredients
- Tart Apples, peeled, cored, and diced:1 lb
- Apple Cider Vinegar:1/4 cup
- Fresh Lemon Juice:1 tbsp
- Water:2 tbsp
- Dijon Mustard:1/3 cup
- Prepared Horseradish, drained:2 tbsp
- Whole-Grain Mustard:1 tbsp
- Honey:2 tsp
- Neutral Oil:1 tbsp
- Fine Sea Salt:3/4 tsp
- Ground White Pepper:1/8 tsp
- Cayenne Pepper:1 pinch
Tips & Notes
- Use tart apples such as Granny Smith, Braeburn, or Pink Lady so the mustard stays bright rather than candy-sweet.
- Prepared horseradish varies in strength. Start with 2 tablespoons, then add more after blending if your jar is mild.
- For a looser sauce, blend in 1 to 2 teaspoons of cold water after chilling.
