Hot Horseradish Mustard
|Dry mustard||3⁄4 Cup (12 tbs)|
|White wine vinegar||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||2 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Onion powder||1⁄8 Teaspoon|
|Red pepper||1⁄8 Teaspoon|
|Prepared horseradish||1 Tablespoon|
Combine first 8 ingredients in top of a double boiler; cover and let stand overnight.
Add eggs to mustard mixture, stirring well.
Bring water in double boiler to a boil; reduce heat, and cook mustard mixture over simmering water, stirring constantly, 10 minutes or until thickened.
Remove from heat, and stir in horse radish.
Place mixture in an airtight container; refrigerate 24 hours before serving.
Serve with meats.