Combine and cook ingredients, stirring until it comes to a good boil. Let this cool.
Meanwhile blend in mixing bowl-
2/3 cups sugar (I use natural cane sugar, and with any sugar, you can use a little less if you like)
2 Tablespoons Dry mustard
½ Teaspoons salt ( I use pink Himalayan sea salt for the extra minerals, and I think it tastes better)
Mix all together and add 4 oz drained, prepared horseradish and blend in with the cooked ingredients. Refrigerate
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This is an amazing recipe that we have used in our family for years. It goes with any type of meat, fish, shellfish or just in a sandwich. It’s creamy and little sweet with a bite from the vinegar and horseradish and highly addictive. You can use this as a dipping sauce for shrimp cocktails. I make two batches for every Holiday and keep it in glass canning jars in the refrigerator.
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