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Add a photoServings: 1
Ingredients
- 1/2 c. Dark mustard seed
- 2 Tbsp. Dry mustard pwdr
- 1/2 c. Water
- 1/3 c. Balsamic vinegar
- 3 Tbsp. Raspberry vinegar
- 2 Tbsp. Sugar
- 2 tsp Salt
- 1 cl Garlic, chopped
Directions
- Grind the mustard seed to the texture of a fine meal. Blend with dry mustard. Add in water and blend thoroughly Set aside for at least an hour and as many as three hrs, stirring occasionally. Scrape the mix into a blender or possibly food processor and add in the remaining ingredients. Blend smooth. Taste, and add in 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 cold dark place or possibly the refrigerator for a week before using.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 711 | |
| Calories from Fat 270 | 38% |
| Total Fat 32.22g | 40% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4684mg | 195% |
| Potassium 904mg | 26% |
| Total Carbs 80.08g | 21% |
| Dietary Fiber 16.5g | 55% |
| Sugars 45.7g | 30% |
| Protein 28.52g | 46% |
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