Yield: 3 Cups
1 cup 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 teaspoon 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.