Makes about 1 ½ cup

The English love their mustards and over the years have developed a wide variety of variations on the mustard theme.  This one using cream Sherry is a mellow, yet spicy mustard, perfect with cheeses and cold meats.

½ cup yellow mustard seeds

1 cup dry yellow mustard powder

½ teaspoon salt

Inexpensive cream Sherry 

Put the mustard seeds in a blender of spice grinder and pulse just enough to crack the seeds but not enough to turn into a powder.  Mix the cracked seeds with the mustard powder and salt.  Add enough cream Sherry to turn into a thin paste.  Blend well and store in a jar with a tight fitting lie.