| 1 | Grind the mustard seed to the texture of a fine meal. |
| 2 | Blend with dry mustard. |
| 3 | Add water and blend thoroughly set aside for at least an hour and as many as three hours, stirring occasionally. |
| 4 | Scrape the mixture into a blender or food processor and add the remaining ingredients. |
| 5 | Blend smooth. |
| 6 | Taste, and add a bit more of the raspberry vinegar if it seems warranted. |
| 7 | Remember the mustard will mellow somewhat. |
| 8 | Store in a clean dry jar, tightly capped, in a cool dark place or the refrigerator for a week before using. |
