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Balsamic Berry Mustard

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

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.

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