English Mustard


  • 1 tablespoon plus 1 1/2 teaspoons prepared horseradish
  • 1 tablespoon cider vinegar
  • 1 tablespoon onion juice
  • 3 tablespoons commercial sour cream
  • 3 tablespoons dry mustard

Combine all ingredients in a small mixing bowl, mixing well with a wire whisk. Spoon mustard into sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Use in salad dressings or sauces.

View full recipe at My Recipes


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