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Black Mustardseed Mustard

1 c Whole black mustard seed
3/4 c White wine vinegar
1/4 c Sherry
2 c Dry mustard
3/4 c Brown sugar; firmly packed
1/2 ts Salt


Combine seed, vinegar, and sherry in medium bowl and let stand 2 to 3 hours. Transfer mixture to a blender and blend until almost smooth (the mustard will be grainy.) Add dry mustard, brown sugar and salt and blend well. Transfer to the top of a double boiler. Set over simmering water and cook 7 minutes, whisking constantly. Let cool, then transfer to a jar with a tight-fitting lid. Store in a cool, dark place.

Excellent with corned beef, boiled beef, pastrami, or country sausages.


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