Balsamic Mustard

1. 1

   Grind mustard seeds in a spice grinder, mortar and pestle, or mini food processor, until a fine meal texture. (Add the mustard powder if the seeds aren't grinding up.).

2. 2

   Place in a bowl and stir in the water.

3. 3

   Let stand, uncovered and unrefrigerated, for 1 - 4 hours, stirring occasionally.

4. 4

   Scrape into food processor, add remaining ingredients, and process until quite smooth.

5. 5

   Taste and add balsamic vinegar, sugar, salt or garlic to taste, keeping in mind that the flavours will mellow over time.

6. 6

   Place mustard into a clean, dry jar and cover tightly.

7. 7

   Note: The original recipe states that the mustard will keep indefinitely on the shelf or refrigerated. I have not tried keeping it unrefrigerated so please do so at your own discretion.

No additional tips available.