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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Dijon Horseradish Sauce


2 Tbl yellow mustard

1 /4  cup prepared horseradish

3/4 cup Dijon mustard

1/4 cup honey

2 Tbl bourbon

1 Tbl ketchup

1 Tbl red wine vinegar

1 Tbl parsley, chopped

1 tsp fresh thyme, chopped

1 tsp black pepper, freshly ground


Mix together all ingredients. For the best flavor, prepare and refrigerate the mustard a day in advance. And allow the mustard to get to room temperature before serving.

Yield: 1 1 /2 cups

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