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
1. 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. 2. 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.