Another sort of Mustard is a traditional Stuart recipe for a classic condiment of horseradish powder blended to a paste with vinegar that was the Stuart equivalent of modern Wasabi. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Another sort of Mustard.
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Original Recipe
Another sort of Mustard (from Hannah Woolley's Queen-like Closet 1670)
291. Another ſort of Mustard.
Dry your Horse-Radish Roots in an Oven very dry, then beat them to Powder and ſift them, and when you would use any, wet it with Wine Vinegar, and ſo it will rather be better than the other.
Modern Redaction
Ingredients:
2 tbsp dried horse-radish powder (if you cannot get this, use wasabi powder, which is typically horseradish blended with chlorophyll)
4 tbsp white wine vinegar (or more)
Method:
Sift the horseradish powder into a small bowl or cup. Work in the vinegar until you have a smooth and thick paste (think double cream).
Serve to accompany roast beef, game and oily fish.
