Brown - Honey Mustard

This is my version of a spicy brown-honey mustard. This is my annual homemade Christmas present to family and friends. It is very easy to make and I used it for Honey Mustard Marinated Pork Loin. I have found that this mustard is made according to taste, no additional liquid yields a paste like mustard and a very grainy (many whole seeds) mustard is very hot. Put this on a grilled brat and you'll never use yellow mustard again. Enjoy!

• Ready In: 15 mins
• Serves: 25-30
• Yields: 1 12oz bottles

Ingredients

• 1⁄2 cup brown mustard seeds
• 3⁄4 cup dry sherry
• 2  tablespoons dry sherry
• 1  cup mustard powder
• 1⁄4 cup honey
• 1⁄4 teaspoon kosher salt

Directions

1. Combine 3/4 cup sherry and 1/2 cup mustard seeds in non-reactive bowl and let stand for about 3 hours.
2. Transfer to food processor and add the mustard powder, honey and salt.
3. Blend about 30 seconds on low to combine.
4. Add 1 tbsp Sherry as needed until you get the consistency you wish. I usually add about3 tbsp so that I can use an inverted mustard bottle.
5. Blend on high for about 20 seconds at a time until you get the texture desired. The bigger the grain, the hotter the taste.