Brown - Honey Mustard

1. 1

   Combine 3/4 cup sherry and 1/2 cup mustard seeds in non-reactive bowl and let stand for about 3 hours.

2. 2

   Transfer to food processor and add the mustard powder, honey and salt.

3. 3

   Blend about 30 seconds on low to combine.

4. 4

   Add 1 tbsp Sherry as needed until you get the consistency you wish. I usually add about3 tbsp so that I can use an inverted mustard bottle.

5. 5

   Blend on high for about 20 seconds at a time until you get the texture desired. The bigger the grain, the hotter the taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.