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Robert St. John

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

Dijon Horseradish Sauce


2 Tbsp Yellow mustard

1 /4 cup Prepared horseradish

3/4 cup Dijon mustard

1/4 cup Honey

2 Tbsp Bourbon

1 Tbsp Ketchup

1 Tbsp Red wine vinegar

1 Tbsp Parsley, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon black pepper, freshly ground


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

Yield: 1 1 /2 cups

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