Honey-mustard horseradishBy Chatelaine
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1 1/2 cups
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.