Ingredients

Method

• 125 g brown mustard seeds
• 2 T black peppercorns
• 2 t fine sea salt
• 1/2 t sugar
• 1/2 t turmeric
• 3/4 cup dry white wine
• 1/3 cup white wine vinegar, plus 1 T
• 1/3 cup mustard oil
• 2/3 cup canola oil

Method

Ingredients

Combine all the dry ingredients in a blender. Add the wine and vinegar. Blend the mixture until the mustard seeds and peppercorns are broken up.

Allow the mixture to stand for 1 hour. Add the oils to the mustard seed mix and blend until the mixture thickens and the texture is to your preference.

Allow to stand overnight so that the mustard can settle, then pour into sterilised jars and seal.