Mustard-Horseradish Sauce

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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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.


  • ΒΌ cup dry mustard
  • Β½ cup granulated sugar
  • 2 eggs, beaten
  • Β½ cup light cream (or half-and-half)
  • Β½ cup white vinegar
  • Β½ 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.

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