Tres Mamacitas (Sirens from south of the border-Kate, Mary,
and Ruth) brewed up a wicked batch of this horseradish
mustard while on tour spreading unconditional harmony through
out Michigan this winter. I asked them exactly what that
meant, but they refused to give out any more info. They
did, however, give up the recipe.
cup dry English mustard
1 cup horseradish white wine vinegar
1 quarter cup dry white wine
2 tablespoons horseradish--fresh and grated
1 tablespoon honey
1 teaspoon salt
2 cloves garlic-minced
1 half teaspoon freshly ground black pepper
1 half teaspoon hot red pepper sauce
1 quarter teaspoon ground allspice
Combine first 4 ingredients in a nonreactive bowl. Let sit for 4 hours, uncovered,
stirring occasionally. Pour into the top of a double boiler over simmering
water. Stir in remaining ingredients and cook for 10 minutes or until
mixture has thickened, stirring often. (Mustard will be thicker when
cooled.) Pour into sterilized jars and cap tightly and store in refrigerator.
Wait several days before use to allow flavors to blend. Makes 2 cups.
RETURN TO RECIPE