1 tablespoon mustard seeds
1 tablespoon dry minced onions
¼ cup pure maple syrup
1 tablespoon yellow mustard dry
¼ cup apple cider vinegar
¼ cup dark honey
1 tablespoon oil
¼ cup whole grain mustard
¼ yellow mustard
¼ teaspoon Kosher salt
Toast the mustard seeds in a dry semi-hot pan, watch this carefully because they will burn quickly. You’ll know when they are done because they will have a nutty aroma and will have darkened.
Once they are toasted let them cool and then put them in a food processor “ I love my mini one for small jobs like this, and set aside.
Put ¼ cup pure maple syrup in a bowl along with 1 tablespoon dry onions and 1 tablespoon dry mustard. Mix this with a small whisk and let this sit to soften the onions. Let this mixture sit for about 15 minutes or until you see the onions are changing color. They will start to absorb some of the syrup and yellow from the mustard.
Add the vinegar and honey to the food processor and buzz for a minute.
Add the maple syrup mixture and process again for a minute.
Add the oil, and whole grain mustard, yellow mustard, salt and process again.
Pour this into a jar and refrigerate.
Shake well before using.