A robust and pungent homemade mustard.
1/2 cup dry mustard
1/2 cup hot water
1/2 cup white wine vinegar or rice vinegar
2 teaspoons kosher or sea 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
- Stir together the dry mustard and water and let stand, uncovered, for 2 hours, stirring once or twice.
- 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.
- 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).
- 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.
- Store in sterilized glass jar, covered in refrigerator. Keeps well up to 1 year.
Makes about 1/2 cup.