HOMEMADE HORSERADISH MUSTARD

Homemade Horseradish Mustard image

Provided by Gay Gilmore

Categories Sauces

Time 25m

Yield 8 tablespoons, 8 serving(s)

Number Of Ingredients 10

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1/2 cup Coleman's dry mustard
1/2 cup hot tap water
1/2 cup white wine vinegar or 1/2 cup 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

Steps:

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