Creamy mustard

Yield: 1 Servings

Measure Ingredient
8 ounces Fat-free cream cheese; softened
3 tablespoons Prepared Fresh Horseradish; drained, (recipe below) OR
2 tablespoons Fresh horseradish; finely grated PLUS
⅛ teaspoon Salt
2 tablespoons Dijon-style mustard
½ pounds Piece fresh horseradish; peeled
½ cup Distilled white vinegar; OR
½ teaspoon Salt


Creamy Mustard :In small bowl, with electric mixer on medium speed, beat cream cheese until smooth and fluffy. Beat in horseradish and mustard until well blended.

Transfer mustard spread to jar or storage container; cover and refrigerate.

Keeps up to 1 week. Just before serving, spoon into serving glass. Spread on bread for roastbeef sandwiches, if desired.

Prepared fresh Horseradish: Into large bowl, using a sharp metal grater, finely grate horseradish. Of slice horseradish crosswise then cut slices into quarters and process in food processor fitted with chopping blade until finely chopped and paste-like in consistency.

Add vinegar and salt to grated horseradish; mix well. Transfer to clean jar; cover and store in the refrigerator. Although it keeps up to 3 months, it loses its pungency with storage.

NOTES : Creamy Mustard: Less caloric than regular mayonnaise, this mellow condiment perks up roast beef, smoked chicken and turkey sandwiches.

Prepared Fresh Horseradish: Fresh-make horseradish has a pungency lacking in store-bottled versions. If preparing this recipe for use as a table condiment rather than as a recipe ingredient, substitute white-wine vinegar for the distilled vinegar .

Recipe by: Country Living (February 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 23, 1998

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