Honey Walnut Mustard

Crack mustard seeds in a food processor. Add walnut pieces and salt, continue to blend, scraping as necessary to insure thorough mixing. Drizzle in the honey, walnut oil, and balsamic vinegar. Mixture will become quite thick. When this happens, add the water a little at a time, scraping as necessary, until something just a little thinner than the desired consistency of the end product is reached (mustard will "set up" as it ages, since it is a natural thickener). Put into 8 ounce jars, cover with lids, and refrigerate at least 2 weeks before using. YIELD: 3 one-cup jars I'm reposting the entire recipe from last week with a fairly major correction. I mentioned that mustard is a natural thickener, but I bet walnuts are too. I checked out the progress of this mustard yesterday and it was so thick it was practically cheese. No problem. I put the 3 pints of solid mustard into the food processor and added some more honey, basamic vinegar, and water - mostly the latter for a total of two cups! It now has a creamy texture again and I have 5 pints of mustard instead of 3.