Recipe Archives->Preserving->Grainy Sherry Mustard

Grainy Sherry Mustard
Yield: 16 servings

1/4 c mustard seeds
2 ts mustard powder
1/4 c water
1/4 c sherry
1/3 c sherry wine vinegar
1/2 ts salt
1/4 c light corn syrup

Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at
least 2 hours.

Combine mustard mixture, sherry, sherry wine vinegar and salt in
top of small double boiler. Cook over boiling water, stirring
occasionally, 10 minutes or until slightly thickened. Return to
blender. Add corn syrup.  Whirl until well mixed. Refrigerate in
covered container at least overnight or up to 1 month.

Printable version: grainy-sherry-mustard.txt.