Balsamic Mustard

Name: Balsamic Mustard
Ingredients: 1/2 cup mustard seeds (light or dark); 2 tablespoons mustard powder; 1/2 cup water; 1/3 cup balsamic vinegar; 3 -4 tablespoons white wine vinegar (or rice vinegar); 2 tablespoons sugar; 2 teaspoons salt; 1 large garlic clove, sliced

8 ingredients

7 steps

Ingredients

1/2 cup mustard seeds (light or dark)
2 tablespoons mustard powder
1/2 cup water
1/3 cup balsamic vinegar
3 -4 tablespoons white wine vinegar (or rice vinegar)
2 tablespoons sugar
2 teaspoons salt
1 large garlic clove, sliced

Directions

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

Place in a bowl and stir in the water.
3

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

Scrape into food processor, add remaining ingredients, and process until quite smooth.
5

Taste and add balsamic vinegar, sugar, salt or garlic to taste, keeping in mind that the flavours will mellow over time.
6

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