---------- 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
           -Oriental rice vinegar
      2 ts Coarse (kosher) salt
      1 tb Bottled horseradish
      1    Clove garlic, peeled
           -and sliced
      1 ts 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.
 
  1.  Stir together the dry mustard and water and let
  stand, uncovered, for 20 minutes, stirring once or
  twice. 2.  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. 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.  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.
  Makes about 1/2 cup
 
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