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Gerry Cohen's Mustard

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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!”
READY IN:
9hrs
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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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