| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Rubs and sp, Spices and | 1 | servings |
INGREDIENTS
| 1/2 | c | Dark mustard seed |
| 2 | tb | Dry mustard powder |
| 1/2 | c | Water |
| 1/3 | c | Balsamic vinegar |
| 3 | tb | Raspberry vinegar |
| 2 | tb | Sugar |
| 2 | ts | Salt |
| 1 | cl | Garlic; minced |
INSTRUCTIONS
Grind the mustard seed to the texture of a fine meal. Blend with dry mustard. Add water and blend thoroughly Set aside for at least an hour and as many as three 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. Converted by MM_Buster v2.0l.
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