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Ingredients
| ground mustard: 1/2 cup |
| distilled vinegar: 1/2 cup |
| eggs: 1 (large//lightly beaten) |
| granulated sugar: 1/2 cup |
| onions (chopped): 2 Tbl (minced) |
| horseradish sauce: 2 Tbl |
| lemon juice: 2 1/2 tsp |
| ground cloves: 1/8 tsp |
| cayenne pepper: 1/8 tsp |
Gerry Cohen's Mustard
Credit: Food.com
User rating:
-
Prep Time
480 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Combine the mustard and vinegar in a glass bowl; cover and let stand at room temperature for at least 8 hours.
- 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).
- Remove from heat; let cool. Spoon into a glass jar; cover and store in the refrigerator.