1 cup fresh raspberries
1/4 cup plus 3 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon dry mustard
Process raspberries in the blender until smooth. Strain the puree; discard the seeds. Combine raspberry puree, Dijon mustard, and remaining ingredients in a small bowl, stir well. Mustard keeps in a tight container in the refrigerator for up to two weeks.