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.