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.