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- 1⁄2 cup Coleman's dry mustard
- 1⁄2 cup hot tap water
- 1⁄2 cup white wine vinegar or 1⁄2 cup rice vinegar
- 2 teaspoons kosher salt
- 1 tablespoon bottled horseradish
- 1 clove garlic, peeled and sliced
- 1 teaspoon 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
- dry white wine, optional
- Stir together the dry mustard and water and let stand, uncovered, for 20 minutes, stirring once or twice.
- 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.
- 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).
- 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.