2 1/2 half pints

How to Make It

Step 1

Combine first 8 ingredients in top of a double boiler. Cover and let stand 4 to 6 hours.

Step 2

Add beaten egg to reserved mixture, stirring well. Cook over simmering water, stirring constantly, 8 minutes or until thickened. Stir in horseradish.

Step 3

Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate at least 24 hours before serving. Serve with meats.

Oxmoor House Homestyle Recipes

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