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English Mustard

Yield about 3/4 cup


  • 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

How to Make It

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

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

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