Rosemary Garlic Mustard

1 cup yellow mustard seed (whole)
1 1/2 cup yellow mustard seed powder (ground)
1 1/4 cup sherry vinegar
1 tablespoon rosemary, stemmed
4 cloves garlic, minced
1 teaspoon kosher salt
1 tablespoon honey

Blend mustard seed and powder with 1 cup boiling water. Stir in vinegar and 2 teaspoons rosemary and let soak several hours (or overnight).

Put mixture into a food processor or blender with garlic, salt and honey. Blend until smooth and thick.

Cook over low heat for 10-15 minutes, until mixture is hot through. Remove from heat and stir in remaining rosemary, then spoon into jars.

Makes 3 cups