1/4 c mustard seeds 2 ts mustard powder 1/4 c water 1/4 c sherry 3/8 c sherry wine vinegar 1/2 ts salt 1/4 c 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.