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Bacon Scallion Horseradish Mustard




Source of Recipe


mitzi at id's


List of Ingredients




1 C dry mustard
1 C red wine vinegar
1 C sugar
1/2 C finely chopped cooked bacon
1/2 C finely chopped scallion
4 large eggs
2 teaspoons dried tarragon
1 teaspoon creamed horseradish


Recipe



Mix the mustard and the vinegar in a non-aluminum saucepan; let sit 30 minutes for the mustard to dissolve. Whish in the sugar, eggs, and tarragon. Cook over moderate heat, whisking constantly, until the mixture thickens and is very hot to the touch. Do not boil. Stir in the bacon and the scallions. Immediately remove to a bowl or decorative glass jar and cool to room temperature. The mustard may be kept tightly covered in the refrigerator for several months.

Makes 3 cups.