Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1/2 cup dry mustard, preferably imported
- 1/2 cup hot tap water
- 1/2 cup white wine vinegar or rice vinegar
- 2 teaspoons kosher salt
- 1 Tablespoon bottled hot grated horseradish
- 1 clove garlic, peeled and sliced
- 1 teaspoon white granulated 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
- A little dry white wine, or additional white wine vinegar if needed
Place wine vinegar or rice vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice in a food processor or heavy-duty blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids.
Add the spice liquid to the mustard in the top of a double-boiler. Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. It will thicken up even more as it cools.
Taste and add more of the bottled horseradish to suit your tastes. If it is too thick, add a few drops of white wine or wine vinegar.
Seal horseradish mustard in an airtight jar and refrigerate. It will keep for months. However, the longer it sits, the more the heat will mellow out.
Yield: about 1/2 cup