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1/4 c Mustard seeds
2 ts Mustard powder
1/4 c Water
1/4 c Dry white wine
1/3 c White-wine vinegar
1/2 ts Salt
1/4 c Light corn syrup
Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at
least 2 hours.
Combine mustard mixture, 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.
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