1 cup fresh blackberries
1/4 cup plus 3 tablespoons hot Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard
Position knife blade in food processor bowl; add blackberries. Process about 1 minute or until smooth; strain and discard seeds. Combine blackberry puree’, Dijon mustard, and remaining ingredients in a bowl, stir well.
Yield: 1 cup.
NOTE:
Store mustard in an airtight container in the refrigerator for up to two weeks.