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Spicy Horseradish Mustard

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This homemade spicy horseradish mustard is a punchy, low-sugar condiment that brings a vibrant heat to any meal. By combining dry mustard powder and whole yellow mustard seeds with the sharp kick of white horseradish, you create a complex flavour profile that far surpasses shop-bought versions. The cider vinegar adds a bright acidity, while a small hint of brown sugar balances the natural bitterness of the seeds without adding unnecessary sweetness.

Perfect for gifting or stocking your own larder, this versatile preserve is an ideal accompaniment to a Sunday roast beef or thick-cut ham sandwiches. It belongs to the healthy, low-sugar category of condiments, making it a great choice for those mindful of their sugar intake. Proper maturation is key, as allowing the jars to sit for a fortnight ensures the heat of the mustard becomes beautifully rounded and savoury.

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Ingredients for Spicy Horseradish Mustard

  • 350ml cider vinegar

  • 120ml dry mustard

  • 35g yellow mustard seeds

  • 2 cloves garlic, minced

  • 2 tablespoons prepared white horseradish, drained

  • 2 teaspoons salt

  • 1 teaspoon packed light-brown sugar

How to make Spicy Horseradish Mustard

In large jar, combine all ingredients and 120ml water and shake well. Cover and refrigerate 48 hours. In food processor, process mixture until smooth, about 2 minutes. Divide among 6 (110g) sterilized mason jars. Seal jars and store in cool, dark place for 2 weeks before opening. (Mustard can be eaten immediately, but flavours will not have had a chance to meld.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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