Black Mustardseed Mustard

By hmp13

Excellent with corned beef, boiled beef, pastrami, or country sausages.

Ingredients

• 1 c Whole black mustard seed
• 3/4 c White wine vinegar
• 1/4 c Sherry
• 2 c Dry mustard
• 3/4 c Brown sugar; firmly packed
• 1/2 ts Salt

Preparation

Step 1

Combine seed, vinegar, and sherry in medium bowl and let stand 2 to 3 hours. Transfer mixture to a blender and blend until almost smooth (the mustard will be grainy.) Add dry mustard, brown sugar and salt and blend well. Transfer to the top of a double boiler. Set over simmering water and cook 7 minutes, whisking constantly. Let cool, then transfer to a jar with a tight-fitting lid. Store in a cool, dark place.