Grainy Sherry Mustard

1. 1

   Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste.

2. 2

   Let stand at room temperature at least 2 hours.

3. 3

   Combine mustard mixture, sherry, sherry wine vinegar and salt in top of small double boiler.

4. 4

   Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened.

5. 5

   Return to blender.

6. 6

   Add corn syrup.

7. 7

   Whirl until well mixed.

8. 8

   Refrigerate in covered container at least overnight or up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.