Grainy Mustard

by Kathleen Morrison

Servings: 16 servings

INGREDIENTS

1/4 cup mustard seeds
2 tsp. mustard powder
1/4 cup water
1/4 cup dry white wine
1/3 cup white wine vinegar
1/2 tsp. salt
1/4 cup light corn syrup

INSTRUCTIONS

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

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Tagged: condiments, mustard add tags

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