---------- Recipe via Meal-Master (tm) v8.02

Title: Horseradish Mustard
Categories: Condiments
Yield: 1/2 Cup

1/2 c Dry mustard;
- preferably imported
1/2 c Hot tap water
1/2 c White wine vinegar or
- Chinese rice vinegar
2 ts Coarse (kosher) salt
1 tb Bottled horseradish
1 cl Garlic; peeled, sliced
1 ts Sugar
6 Whole black peppercorns;
- crushed in a mortar -OR-
1 pn Ground black pepper
2 Whole allspice berries;
- crushed in a mortar -OR-
1 pn Ground allspice; scant
A little dry white wine or
- more white wine vinegar;
- if needed

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.

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