cup mustard seeds
1/2 cup chopped, sun-dried tomatoes (not oil-packed)
1/4 balsamic vinegar
2 tablespoons dry mustard
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon granulated sugar
mustard seeds with warm water and refrigerate overnight. Drain and
rinse seeds. Place mustard seeds, tomatoes, vinegar, dry mustard,
oil, salt and sugar in a food processor. Process until almost smooth
and thickened. Store in a tightly sealed container in the refrigerator
for up to 1 month.
about 1 cup.