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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 2 Servings

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1 cup dry mustard
3/4 cup white wine vinegar
1/3 cup water
1/4 cup sugar
3 tbsp brown sugar
2 tsp onion salt
3/4 tsp caraway seeds
1/8 tsp red pepper
2 eggs, lightly beaten
1 tbsp plus 1 1/2 tsp prepared horseradish

Directions

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1 Combine first 8 ingredients in top of a double boiler. Cover and let stand 4 to 6 hours.
2 Add beaten egg to reserved mixture, stirring well. Cook over simmering water, stirring constantly, 8 minutes or until thickened. Stir in horseradish.
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.

Directions

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

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

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.

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