Recipe by chef Bruce Naftaly of Le Gourmand Restaurant in Seattle, WA. Recipe appeared in Northwest Palate magazine, May/June 2003.

1/4 cup dry yellow mustard seeds
2 cups cold water
1 shallot
1 large garlic clove
1/2  bunch Italian parsley
1/4 teaspoon whole black peppercorns
1/2 teaspoon juniper berries
1/2 ounce fresh marjoram
1/4 ounce fresh tarragon
1 cup extra virgin olive oil
1/4 cup good-quality aged balsamic Vinegar
Salt to taste

In a heavy non-aluminum pan, bring the mustard seeds to a boil in the cold water. Simmer for 5 minutes to remove bitterness; then strain, discarding water. Lightly rinse the mustard seeds with cold water.

Put the strained and rinsed mustard seeds in a food processor. Add shallot, garlic, parsley, peppercorns, juniper berries, marjoram, tarragon, olive oil, and balsamic vinegar; puree until smooth. If the mixture is too thick, add additional olive oil. Season to taste with salt. Serve at room temperature.

Yields approximately 1 1/2 cups.