- 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.