Wednesday, March 2, 2011

Balsamic Mustard

  • ¼ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • ½ cup water
  • ⅓ cup balsamic vinegar
  • 4 tbsp rice vinegar
  • 2 tbsp golden yellow sugar
  • 1 tsp salt
  • 1 garlic clove, minced
  1. Grind seeds in a spice grinder or blender until mostly powdered (you still want some seedy bits).
  2. Add all ingredients to a jar, stir, and let sit unrefrigerated for 3-4 hours.
  3. Put mixture into a food-processor or blender and mix until smooth.
  4. Put mixture in a glass jar and refrigerate.
  5. Wait 2-3 days before serving.

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