Ross’s horseradish mustard recipe
- Cuisine: French
- Prep Time: 15 min(s)
- Cook Time: 1 hr(s)
Ross has spent years developing his mustard recipes and wanted to create a Dijon-style mustard with a little more kick, essentially blending the French and German styles. In this recipe he uses horseradish to add that extra punch and it is just perfect to serve with dry aged beef to really bring out the flavours.
Level of difficulty: medium
Season: All year round
You will need to begin this recipe 3–4 days ahead for a fuller–flavoured mustard.
Ingredients500 g mustard flour (ground mustard seeds)
575 ml water
1.5 litres white wine vinegar
3 brown onions, sliced
5 garlic cloves, crushed
2 bay leaves
6 black peppercorns
small pinch of ground cloves (optional)
50 g salt
50 g sugar
¼ cup grated fresh horseradish
PreparationIn a bowl, stir together the mustard flour and water to make a paste.
In a large saucepan, combine the vinegar, onion, garlic, bay leaves and peppercorns. Bring to a simmer over medium heat. Simmer mixture until reduced by two-thirds. Strain and leave to cool.
Stir the cooled vinegar reduction into the mustard paste. Add the salt, sugar and horseradish stir and combine. Let the mixture stand for at least 20 minutes before transferring to a clean saucepan. Cook for 15 minutes on a low simmer. Remove from heat and cool slightly before putting into sterilised jars.
The mustard will store for up to 1 year in a cool place.
Makes 1.5 kg
To sterilise bottles, make sure they are squeaky clean. A dishwasher will sterilise them. If handwashing, place in cool water and bring to the boil. When the water boils, the bottles are sterilised.
Although you can eat it straightaway, it’s best to let the mustard “mature” for a few days at least to get a fuller flavour.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Ross’s horseradish mustard recipe then browse more French recipes, German recipes, sauce and dressing recipes, prepare ingredients in advance recipes, egg-free recipes and our most popular hainanese chicken rice recipe.
Displaying 10 of 470 French Restaurants.
|2.||Morning Star Estate||Mt Eliza|
|3.||Breizoz French Creperies||Williamstown|
|5.||Le Provencal||South Hobart|
|7.||Arc of Iris||Margaret River|
|8.||The Loose Box||Mundaring|
|9.||Petaluma's Bridgewater Mill||Bridgewater|
|10.||Penfolds Magill Estate Restaurant||Magill|
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Red wine or white wine?
The general rule with wine is that red wine, with its richer and deeper flavours, is a great accompaniment to red meats, while white wine works well with white meats (fish and chicken). However take time to experiment, there are plenty of exceptions to the rules and with wine the rules are definitely made to be broken.
Jigsaw or Saw Leaf
Jigsaw or saw leaf (rau ngo gai or mui tau) is a long dark green leaf with serrated edges with a fragrance similar to coriander, but stronger. It enhances the flavour of fresh bamboo shoots and it can be added to soups and salads.