My Fab Dijon (sounds like the title of a 50’s pop song!)

At my monthly soiree we made mustard, ate it with all sorts of cheeses and breads, and everyone got to take some home. See? It’s addicting!!!

Soak overnight:
½ C. brown mustard seed
½ C. yellow mustard seed
1 C. water
½ C. raspberry vinegar
Grind with immersion blender or food processor
Add:
1 TBLS salt
1 TBLS turmeric
1 TBLS ground horseradish

Store in glass jars.