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Hot Sweet Mustard


Yield: 1 servings

1 1/2 cup Mustard, prepared 'Frenchs'
1 'Extra Hot' Horseradish, 2 oz
1 tablespoon Mustard, Dijon
1 tsp Tabasco
1 tsp Wine, Sherry, Bourbon, etc.
1/2 tsp Cayenne
1/4 cup Honey

Mix thoroughly, allow to stand at least 4 hours. Excellent on hot beer type sausages. Fairly hot, but not a killer! Use the horseradish if desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.