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Categories:Viewed: 60 - Published at: 2 years ago
Ingredients
- 1/2 c. Dark mustard seed
- 2 Tbsp. Dry mustard pwdr
- 1/2 c. Water
- 1/3 c. Balsamic vinegar
- 3 Tbsp. Raspberry vinegar
- 2 Tbsp. Sugar
- 2 tsp Salt
- 1 cl Garlic, chopped
Method
- Grind the mustard seed to the texture of a fine meal.
- Blend with dry mustard.
- Add in water and blend thoroughly Set aside for at least an hour and as many as three hrs, stirring occasionally.
- Scrape the mix into a blender or possibly food processor and add in the remaining ingredients.
- Blend smooth.
- Taste, and add in a bit more of the raspberry vinegar if it seems warranted.
- Remember the mustard will mellow somewhat.
- Store in a clean dry jar, tightly capped, in a cold dark place or possibly the refrigerator for a week before using.
