Homemade Horseradish Mustard

Ingredients

• 1/2 cup Coleman's dry mustard
• 1/2 cup hot tap water
• 1/2 cup white wine vinegar or rice vinegar
• 2 teaspoons kosher salt
• 1 tablespoon bottled horseradish
• 1 clove garlic, peeled and sliced
• 1 teaspoon sugar
• 6 whole black peppercorns, crushed in a mortar,or pinch of ground black pepper
• 2 whole allspice berries, crushed in a mortar,or small pinch ground allspice
• dry white wine, optional

Directions

1. 1

   Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice.

2. 2

   In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice.

3. 3

   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.

4. 4

   Combine the strained liquid with the mustard-water mixture in the top of a double boiler set over simmering water.

5. 5

   Cook, stirring constantly, for about 5 minutes, or until the mustard has thickened (it will thicken more while cooling).

6. 6

   Cool and taste.

7. 7

   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.