Gerry Cohen's Mustard

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: 9 hrs
• Yields: 1 cup

Ingredients

• 1⁄2 cup dry mustard
• 1⁄2 cup white vinegar
• 1  large egg, lightly beaten
• 1⁄2 cup sugar
• 2  tablespoons onions, minced
• 2  tablespoons  prepared horseradish
• 2 1⁄2 teaspoons lemon juice
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon  ground red pepper (cayenne)

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.