Spicy Horseradish Mustard

Makes 2 cups

Ingredients:

1 cup dry mustard, preferably imported
1 cup hot tap water
1 cup white wine vinegar or rice vinegar
1 tablespoon kosher salt
2 Tablespoons bottled hot grated horseradish
2 teaspoons white granulated sugar
a little dry white wine, or additional white wine vinegar if needed

Instructions:

In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits.

Place reconstituted mustard, vinegar, salt, horseradish, sugar, in a food processor and process until smooth.

Pour into a small pot and cook over medium heat, stirring frequently, for about 5 minutes until mixture starts to become thick.

Taste and adjust seasonings; you may need more horseradish, vinegar, and/or salt.

Seal horseradish mustard in an airtight jar and refrigerate.

Note:  This mustard will keep for months; the longer it sits, however, the more the heat will mellow out.