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