Balsamic berry mustard

1. Grindi 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.