Gerry Cohen's Mustard

READY IN: 9hrs
Recipe by breezermom

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!

Top Review by queenbeatrice

Nice zingy mustard. DH loves spicy food and asked me to double the cayenne, he loved it!!!! Thanks for posting this lovely recipe :)

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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