1/4 c Mustard seeds 1/3 c White-wine vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/4 c Light corn syrup
1/4 c Dry white wine
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.
