Mustard-Horseradish Sauce

Preparation info
    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Some things you don't make in the pot. This is one. If you want to get away from routine store-bought mustard try this marvel on baked ham, tongue, and hot dogs. It keeps for weeks in the refrigerator.


  • ¼ cup dry mustard
  • ½ cup granulated sugar
  • 2 eggs


Combine the mustard, sugar, eggs, cream, and vinegar in a small saucepan.

Bring to a full boil for 2 to 3 minutes, then mix in the horseradish. Remove from the heat and stir. Cool before serving.