A robust and pungent homemade mustard.
Recipe: Horseradish Mustard
1/2 cup dry mustard1/2 cup hot water
Stir together the dry mustard and waterand let stand, uncovered, for 2 hours, stirring once or twice.
In the container of a blender or a foodprocessor, combine the vinegar, salt, horseradish, garlic, sugar,pepper and allspice. Process until the garlic and horseradishhave been pureed in the liquid, then strain through a fine-meshedstrainer, pressing all juice from any pulp in the strainer.
Combine the strained liquid with the mustard-watermixture in the top of a double boiler set over simmering water.Cook, stirring constantly, for about 5 minutes, or until themustard has thickened (it will thicken more while cooling).
Remove from heat and cool to room temperature.Taste and add more prepared horseradish, if desired. If the mustardseems too thick, thin it with a few drops of white wine or additionalvinegar.
Store in sterilized glass jar, coveredin refrigerator. Keeps well up to 1 year.
1/2 cup white wine vinegar or rice vinegar
2 teaspoons coarse (kosher) salt1 tablespoon bottled horseradish
1 clove garlic, peeled and sliced
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Makes about 1/2 cup.
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