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Prep Time: 480 Minutes Cook Time: 60 Minutes |
Ready In: 540 Minutes Servings: 6 |
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I found this recipe in an old school cookbook for the Bement School in Massachusetts. I have no idea who Gerry Cohen is, but I love his spicy mustard! Spread this on your next sandwich for a real flavor impact...it's spiked with horseradish! The 8 hours prep time is the time the mustard sits in the vinegar....no real work involved! Ingredients:
1/2 cup dry mustard |
1/2 cup white vinegar |
1 large egg, lightly beaten |
1/2 cup sugar |
2 tablespoons onions, minced |
2 tablespoons prepared horseradish |
2 1/2 teaspoons lemon juice |
1/8 teaspoon ground cloves |
1/8 teaspoon ground red pepper (cayenne) |
Directions:
1. Combine the mustard and vinegar in a glass bowl; cover and let stand at room temperature for at least 8 hours.
2. Place mustard mixture in the top of a double boiler; add egg and the remaining ingredients, stirring well. Bring the water to a boil; reduce heat, and simmer, uncovered, 1 hour, stirring occasionally (do not lte the mixture boil).
3. Remove from heat; let cool. Spoon into a glass jar; cover and store in the refrigerator.
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