Go Back

Homemade Mustard with Horseradish


  • cup mustard seeds
  • cup white wine vinegar
  • cup dry white wine (or water)
  • 1 Tbsp maple syrup
  • 1 tsp ground turmeric
  • ½ tsp salt
  • pinch of cayenne, optional
  • 2 Tbsp warm water, to adjust the consistency
  • 5 tsp prepared organic horseradish, or to taste


  • Combine all the ingredients, except the horseradish, in a stainless-steel bowl. Cover, and let stand for 2-3 days
  • Put the ingredients in a blender and whirl until as smooth as possible.
  • Add a couple tablespoons of water if the mustard until it reaches a desired consistency.
  • Add the horseradish, and pulse a few times. Taste and adjust the flavors as the mustard ages
  • The mustard will keep for up to 6 months refrigerated, although it’s best if used within one month