Homemade Herb Mustard

• 1/2 cup mustard seeds
• 2 tablespoons dry mustard
• 3/4 cup water
• 3/4 cup white wine vinegar (tarragon is good) or 3/4 cup herb-flavored vinegar (tarragon is good)
• 1 tablespoon honey
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fresh sage, chopped

1. Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
2. Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

mustard seeds, mustard, water, white wine vinegar, honey, sugar, salt, black pepper, fresh basil, fresh thyme, fresh rosemary, fresh sage

Taken from www.food.com/recipe/homemade-herb-mustard-117223 (may not work)