A robust and pungent homemade mustard.

Horseradish Mustard

1/2 cup dry mustard

1/2 cup hot water
1/2 cup white wine vinegar or rice vinegar
2 teaspoons coarse (kosher) salt

1 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

1. Stir together the dry mustard and water and let stand, uncovered, for 2 hours, stirring once or twice.
2. In the container of a blender or a food processor, combine the vinegar, salt, horseradish, garlic, sugar, pepper 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.
3. 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).
4. Remove from heat and cool to room temperature. Taste and add more prepared horseradish, if desired. If the mustard seems too thick, thin it with a few drops of white wine or additional vinegar.
5. Store in sterilized glass jar, covered in refrigerator. Keeps well up to 1 year.

Makes about 1/2 cup.