Yield: 1 servings
1-1/2 cups Mustard, prepared ‘Frenchs’
1 ‘Extra Hot’ Horseradish, 2 oz
1 tablespoon Mustard, Dijon
1 teaspoon Tabasco
1 teaspoon Wine, Sherry, Bourbon, etc.
1/2 teaspoon 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.