Spicy Mustard Sauce
Makes 1 1/4 cups

1 (2 oz.) can dry mustard
1/4 cup medium dry sherry
1/3 cup Dijon-style mustard
1/2 cup pommery cracked
seed mustard

Place dry mustard in food processor bowl. Pulse machine on and off while pouring sherry through feeder. Continue processing to a smooth, thick paste; add more sherry if necessary. Add Dijon-style and pommery mustards. Turn machine on and off a few times; adjust consistency with more sherry, if needed, for thick, saucy quality. Store in covered glass jar in refrigerator up to two months. Label and decorate container.

Per serving (1 tablespoon):
Calories: 29 Carb.: 1 gm Chol.: 0 mg Protein: 1 gm Sod.: 112 mg Fat: 1 gm
Fiber: 0 gm