3/4 c Mustard powder
1/4 c Cold water
3/4 c Dry sherry
1 ts Brown rice syrup
1 ts White wine vinegar

Whisk mustard with the cold water in a medium sized bowl & set aside
for 10 minutes.

Stir in the remaining ingredients until you have a spreadable
consistency. Either serve immediately, or cover & store in the
refrigerator for up to six months. This mustard makes a good
addition to sauces.

“Vegetarian