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Horseradish Mustard




Source of Recipe


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List of Ingredients




1 Servings

1/2 c Dry mustard, preferably
1/2 c Hot tap water
1/2 c White wine vinegar or
2 ts Coarse (kosher) salt
1 tb Bottled horseradish
1 Clove garlic, peeled
1 ts Sugar
6 Whole black peppercorns,
2 Whole allspice berries,
A little dry white wine,


Recipe



1. Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice. 2. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice. Process until the garlic and horseradish have been pureed in the liquid, then strain through a fine-meshed strainer, pressing all juice from any pulp in the strainer. 3. Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water. Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling). 4. Cool and taste. Add more prepared horseradish, if desired, and if the mustard seems too thick, thin it with a few drops of white wine or additional vinegar. Makes about 1/2 cup