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Mustard, Balsamic Berry (P, TNT)
Source: Unknown
Yield: about 1 cup

1/2 cup dark mustard seed
2 tablespoons dry mustard powder
1/2 cup water
1/3 cup balsamic vinegar
3 tablespoons raspberry vinegar
2 tablespoons sugar
2 teaspoons salt
1 clove garlic, minced

Grind the mustard seed to the texture of a fine meal. Blend with dry mustard. Add water and blend thoroughly. Set aside for 1-3 hours, stirring occasionally.

Scrape the mixture into a blender or food processor and add the remaining ingredients. Blend smooth. Taste, and add 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 cool dark place or the refrigerator for a week before using.

Poster's Notes:
This mustard is very good.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A