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Serve this special homemade mustard with our Thyme Crackers. To create a platter, add artisanal cheeses and a bowl of roasted olives.

Martha Stewart Living, September 2005

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Yield:
Makes about 1 cup
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Ingredients

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Directions

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  • Mix apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put mixture in a food processor. Add vinegar and salt; puree.

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Cook's Notes

Can be refrigerated up to 1 week.

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