Grainy Sherry Mustard
Yield
16 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
mustard seeds
|
*
|
| 2 | teaspoons |
dry mustard
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
sherry
|
*
|
| ⅓ | cup |
sherry vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
light corn syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
mustard seeds
|
*
|
| 1E+1 | ml |
dry mustard
|
|
| 59 | ml |
water
|
|
| 59 | ml |
sherry
|
*
|
| 79 | ml |
sherry vinegar
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
light corn syrup
|
|
Directions
Whirl mustard seeds, mustard powder and water in blender 1 minute or until coarsely puréed to paste. Let stand at room temperature at least 2 hours.
Combine mustard mixture, sherry, sherry wine vinegar and salt in top of 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.
