1 c. dry mustard
1/2 c. granulated sugar
1/2 tsp. salt
1/2 c. tarragon vinegar
1/4 c. olive oil
1/2 tsp. lemon juice
4 tbsp. bottled white horseradish, drained

Place all the ingredients in the container of a blender or processor fitted with steel blade. Process for 1 minute. Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer. Keep in a well sealed container and allow to stand overnight before using.

Use as a spread on cold meat sandwiches; serve with meatloaf, cold shrimp, and cold seafood. Makes approximately 1 cup.