Blackberry Honey Mustard
- 1/3 cup sugar
- 1 6-oz. package fresh blackberries
- 1/4 cup honey
- 3 tbsp. dijon mustard
- 2 tbsp. lemon juice
- pinch of salt
- 1/4 cup olive oil
Place the sugar and blackberries in a small sauce pan and cook, mashing with a wooden spoon or potato masher, for about 3 minutes.
Strain the blackberries through a fine mesh sieve, discarding the seeds and pour the juice into a blender or food processor.
Add the rest of the ingredients except the olive oil. Turn on the blender and puree, slowly drizzle the olive oil in a steady stream.
Once the olive oil has been combined, cover tightly and place the mustard in the fridge for at least an hour, or over night, until ready to serve.