Instructions: Place all ingredients in blender or food processor and mix until smooth. Stop frequently to scrape down the sides of the work bowl.

Transfer to a jar with tight-fitting lid. Age in a cool dark place 3 to 4 months then refrigerate.

A very "giftable" mustard. I recommend aging this 3 to 4 months for a more delicate flavor.

Makes 2 tb per "serving"

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