Traditional Tewkesbury Mustard

Mix mustard flour with finely grated fresh horseradish.

Add a little water or cider vinegar to bind into a stiff paste.

Shape into small balls (mustard balls) and allow them to dry out.

To serve, take a ball and blend it with a little vinegar, cider, or verjuice until creamy.

Historically famous for its intense heat, even mentioned by Shakespeare in Henry IV.