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"Opening Day" Horseradish and Sauerkraut Mustard

by:
March 31, 2011
4
3 Ratings
  • Makes 1/2 cup
Author Notes

The title of this recipe just about says it all. This stuff is great with sausages -- imagine slathering this inside pigs-in-blankets made with a cream biscuit dough, and taking them in a well-insulated bag to your favorite ballpark -- or with smoked or salted meats, or with a good sharp cheese on a hunk of crusty homemade whole-grain bread for a ploughman’s lunch. Enjoy!! ;o) - AntoniaJames —AntoniaJames

Test Kitchen Notes

You know, I always feel safe in AntoniaJames’ hands and this mustard just confirms that. It has a nice balance of heat from the mustard seed and horseradish, the perfume from the coriander, and the tang of the sauerkraut and liquid. I just had a big dollop on a grilled hot dog and it was delicious -- this is a condiment to keep in the fridge at all times, not just for opening day at the ballpark. Thumbs up for an EP!!! - aargersi —aargersi

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Ingredients
  • 2 tablespoons yellow mustard seeds
  • ½ teaspoon coriander seeds, or more to taste
  • 2 tablespoons white wine (not too dry)
  • 3 tablespoons sauerkraut juice
  • ¼ cup drained sauerkraut, coarsely chopped
  • 1 teaspoon brown sugar, or more to taste
  • 1 tablespoon prepared horseradish
  • Salt and pepper, to taste
Directions
  1. Lightly crush the mustard and coriander seeds with a mortar and pestle. Cover with the wine and sauerkraut juice and allow to sit overnight, or for at least nine hours. (You can do this in your blender, if you know you won’t be using it for anything else during that time.)
  2. When ready to make the mustard, puree the soaked seeds with the wine and juice in a blender for about a minute.
  3. Then add all of the the remaining ingredients, except the salt, and blend thoroughly to the desired consistency. Taste, and add salt if you like. (I generally don't, because I tend to eat mustard with foods that already are rather salty.)
  4. Allow to stand at room temperature for at least 12 hours before serving. Then store covered in the fridge.
  5. Enjoy!! ;o)
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Recipe by: AntoniaJames

See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)

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26 Reviews

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marynn July 28, 2015
And just what, exactly, was i doing four years ago that was SO important that I missed this recipe? #crimesagainstbratsandBBQ

And I absolutely agree. If I see AntoniaJames's name on a submission, I know it's gold.
AntoniaJames July 28, 2015
Thank you so much, marynn! ;o)
MyCommunalTable April 7, 2011
holy moly, does this look good. I could smear it on so so much.
dymnyno April 6, 2011
AJ Just noticed this and wow...this sounds delicious. It is a very creative way to put some important condiments all together in a delicious jar.
AntoniaJames April 6, 2011
Thanks so much! You're right. It really is handy having them all together. I've been making my own horseradish mustard for several years, and this winter, made my own sauerkraut just about every week, so this combo just kind of happened. ;o)
nannydeb April 5, 2011
Oh, yum! I'm all over this!
AntoniaJames April 5, 2011
So glad you like it, nannydeb! This condiment just happens to be a combination of three of my all-time favorite condiments, all in one jar. It's good on hot-out-of-the-oven roasted potatoes, too. ;o)
Midge April 5, 2011
Oh yum. This will be made soon!
AntoniaJames April 5, 2011
Thanks, Midge. I hope you do try it! ;o)
aargersi April 5, 2011
YUM! We will be adding this to the condiment layout for memorial Day Weekend - dawgs and burgers poolside - this will be perfect!!!!
AntoniaJames April 5, 2011
Thanks so much. I hope you enjoy it! ;o)
gingerroot April 3, 2011
This sounds fantastic. Makes me miss the days when my husband and I lived only two T stops away from the Green Monster. Bleacher seats, beer, and a dog (or better yet, PIB!) with this would be heavenly.
AntoniaJames April 5, 2011
Wow, 2 blocks away. Lucky you. I dream of going with my baseball-loving younger son to the Green Monster. And yes, there's nothing like a homemade PIB at a ball game. ;o)
AntoniaJames April 5, 2011
Ooops, I meant, two "stops." Still, amazing. ;o)
Midge April 5, 2011
Going to a Sox game next week. Will have a beer and dog for you both!
Sagegreen April 1, 2011
This does look great!
AntoniaJames April 5, 2011
Thanks, SG!! ;o)
TiggyBee March 31, 2011
Now this is a thing of beauty!!
AntoniaJames April 1, 2011
Thanks, TiggyBee! Glad you like this. ;o)
boulangere March 31, 2011
I remember on Little League Opening Day hoping it wouldn't snow (in NorCal mountains). And what's wrong with PIBs?! Especially with this!
AntoniaJames April 1, 2011
Thanks, boulangere! I love pigs-in-blankets . . . especially at ballgames. It's much easier to eat them while watching a game when the condiments are inside, so blending up the sauerkraut with the mustard is practical in this regard. I was a Little League mother, too .. . as well as a Little League Umpire. In the springtime when I drive past the NOLL-SOLL fields, I miss those days. ;o)
boulangere April 1, 2011
Oh my gosh, an LL umpire! I was never more than a score keeper, which was plenty challenging. Who won tonight?
boulangere March 31, 2011
Ay yi yi! This looks great!
AntoniaJames March 31, 2011
Thanks! I'll post a photo tonight. By the way . . . who on earth decided that Opening Day (which is what it is!!) should be on the last day of the calendar quarter . . . . which also happens to be a Thursday, i.e., contest deadline day. I'm closing two deals today, with any luck, before the first pitch at 5 PM PDT. Photos to be taken and posted after the game. ;o) P.S. And yes, I take pigs-in-blankets to the ballpark. And my knitting.
dymnyno April 6, 2011
A s or Giants?
AntoniaJames April 6, 2011
dymnyno, that day it was the Giants, but I'm an avid A's fan, too! (Yes, it sounds odd, but I'm not one to take sides in the rivalry when it comes to our local teams. I love baseball, and I love both teams!!) ;o)