Gallery

Recipe Summary

Yield:
2 1/2 half pints
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Source

Oxmoor House Homestyle Recipes

Advertisement
Advertisement