2 tablespoons yellow mustard seeds

2 tablespoons brown or black mustard seeds

1/4 cup water

1/4 cup D’Olivo Serrano Honey Vinegar

1 tablespoon D’Olivo Traditional Dark Balsamic Vinegar

pinch salt



Put all the ingredients in a jar that can be well sealed with a tight-fitting plastic lid. Shake and then set in the fridge for 2 days. The seeds will absorb the liquid.

Pour into a blender or small food processor and puree for a few minutes until reaching the desired level of graininess. Stir down a few times with a rubber scraper while processing. Add salt to taste.

Taste it and see if you like it, otherwise set it aside for a few more days in the fridge and let it mellow and thicken. Will keep for several months in the fridge.

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