Put the mustard seeds, dry mustard and water in a processor or blender and process for 30 to 60 seconds until mixture reaches a thick and grainy texture. Scrape bowl and let sit, uncovered for two hours or more while mustard releases some of its bitter components.

After several hours, add the vinegar, maple syrup, salt and basil and process until slightly smooth but still grainy.

Scrape into a double boiler and cook over simmering water for 10 minutes, stirring often. (I do not have a double boiler, nor did I feel like concocting one, so I just stirred this over low heat for about 10 minutes. Scrape into a bowl and let cool. Taste for more maple syrup, salt or vinegar.

Now pack into a jar with a lid and refrigerate indefinitely.