Balsamic Berry Mustard
rec.food.recipes/Silkia/1995

1/2 cup dark mustard seed
2 tbsp. dry mustard powder
1/2 cup water
1/3 cup balsamic vinegar
3 tbsp. raspberry vinegar
2 tbsp. sugar
2 tsp. 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 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 the refrigerator for a week before using.