Grainy Sherry Mustard

Ingredients

60 ml mustard seeds
10 gr mustard powder
60 ml water
60 ml sherry
80 ml sherry wine vinegar
1 gr salt
85 gr corn syrup

Instructions

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.