Recipe Archives->Preserving->Bacon Mustard

 
Bacon Scallion Horseradish Mustard
 
1 cup dry mustard
1 cup red wine vinegar
1 cup sugar
1/2 cup finely chopped cooked bacon
1/2 cup finely chopped scallion
4 large eggs
2 teaspoons dried tarragon
1 teaspoon creamed horseradish
 
Mix the mustard and the vinegar in a non-aluminum saucepan; let
sit 30 minutes for the mustard to dissolve. Whisk 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.

Printable version: bacon-mustard.txt.