English Mustard

Recipe from


3 tablespoons commercial sour cream
1 tablespoon plus 1 1/2 teaspoons prepared horseradish
1 tablespoon onion juice
3 tablespoons dry mustard
1 tablespoon cider vinegar


Combine all ingredients in a small mixing bowl, mixing well with a wire whisk.

Spoon mustard into sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Use in salad dressings or sauces.


Oxmoor House Homestyle Recipes

January 1985