Ingredients

Method

• 125 g yellow mustard seeds
• 2 T black peppercorns
• 2 t fine sea salt
• 1/2 cup honey
• 2 T fresh lemon thyme leaves, chopped
• 3/4 cup dry white wine
• 1/3 cup white wine vinegar, plus 1 T
• 1 cup canola oil

Method

Ingredients

Place the mustard seeds, peppercorns, salt, honey and lemon thyme leaves in a blender and add the wine and vinegar. Blend until the mustard seeds and peppercorns are broken up, then allow to stand for 1 hour.

Add the oil to the mustard mixture and blend until the mixture thickens.

Pour the mustard into sterilised jars and seal.