7 T yellow mustard seeds
2 T black mustard seeds
2 T dried mustard powder
1/2 C apple cider
1/2 C balsamic vinegar
2 T honey
1 T minced shallot
1 large clove garlic, crushed
2 t salt
Grind seeds and mustard powder in a blender until seeds are almost ground to a powder, about 1 minute. (use pulse setting and scrape sides as necessary) Transfer to a medium non-reactive bowl and stir in cider. Let stand, uncovered, stirring occasionally, for 3-4 hours to “breathe.”
Return to blender and add vinegar, honey, shallot, garlic, and salt. Blend until thick. Refrigerate and mellow for a week before serving.
Makes about 1-1/2 cups.