| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiments |
1 |
/2 cup |
INGREDIENTS
| 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. |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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