MUSTARD WITH HORSERADISH RECIPES

Steps:

• 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.

Steps:

• Combine first 8 ingredients in top of a double boiler. Cover and let stand 4 to 6 hours.
• Add beaten egg to reserved mixture, stirring well. Cook over simmering water, stirring constantly, 8 minutes or until thickened. Stir in horseradish.
• Quickly ladle mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate at least 24 hours before serving. Serve with meats.