My Favorite Mustard Sauce

2 T. brown mustard seeds

2 t. Worcestershire sauce

1/2 c. good mayonnaise

1/2 c. sour cream (not low-fat)

1/2 c. grainy mustard

Toast mustard seeds in a dry 9-inch sauté pan over medium heat until they start to pop. Do not burn! Turn seeds out into a medium mixing bowl. Add the remaining ingredients and whisk to combine. Store in refrigerator. Keeps 4 to 5 days.