Bavarian Brown Mustard
- 1/2 cup whole brown mustard seed
- 3/4 cup dry sherry
- 1 cup dry mustard
- 1/4 cup sugar
- 1/4 teaspoon salt
Combine mustard seed and sherry in a medium bowl and let stand 2 to 3 hours. Transfer mixture to a food processor or blender and blend until almost smooth, the mustard will be grainy. Add dry mustard, sugar, and salt and blend well. Place in a jar with a tight fitting lid. Age in a cool dark place for 2 to 8 weeks. Store in a cool dark place.
For a creamier mustard, add more sherry until desired consistency is reached.