Mustard-Horseradish Sauce

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, beaten
  • ½ cup light cream (or half-and-half)
  • ½ cup white vinegar
  • ½ bottle horseradish (4-ounce size)


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.