Honey-mustard horseradish

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1 1/2 cups

Honey-mustard horseradish

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.


  • 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


  • 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.