Instructions:
Yield: 2 cups

Dominiguez, available through the Mount Horeb Mustard Museum.

#1 In a non-alumunum pot or jar, combine the mustard seed, sherry, vinegar, peppercorns and garlic; cover and soak for 36 to 48 hours, adding additional vinegar and sherry (in correct proportions) if necessary to maintain enough liquid to cover the seeds.

#2 Scrape the soaked mixture into a food processor. Add the Louisiana Spice Mix and process until the mustard turns from liquid and seeds to a creamy mixture, flecked with seeds. This takes about 3 to 4 minutes.

#3 Add additional vinegar and sherry (in correct proportions), as desired to create a nice creamy mustard. It will thicken after standing.

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