---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments
       Yield: 1 /2 cup
     1/2 c  Dry mustard, preferably
     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
       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