This comes from a Danish family recipe dating to 1923 - Helle Jorgensen's, made in her Copenhagen kitchen - and it is not like the mustard in your fridge. Her great-grandson Houston now makes it up the road in North County, still five ingredients, still no preservatives. Looser than standard mustard, with a distinctive sweetness carrying a bold horseradish kick right at the back. It is very good on a hot dog, but that's almost too easy - put it next to smoked mackerel, salami, or a plate of roasted vegetables.
