5 mins plus soaking
Super easy
makes 1 x 400g jar
About the recipe
This recipe is an absolute corker. Once you’ve mastered the basics, play around with various herbs and vinegars for different flavours. Make it at least 3 days before so flavours have time to infuse.
Ingredients
100g yellow mustard seeds
150ml Champagne vinegar (you can also use cider vinegar)
150ml white wine
4-5 sprigs of fresh tarragon
Method
- Place the mustard seeds, vinegar, white wine and 2 teaspoons of sea salt in a glass bowl and cover with clingfilm. Set aside for 3 days.
- On the third day, place all the ingredients in a food processor, picking the tarragon leaves first, then blitz until smooth. Add a few splashes of water to loosen, if needed.
- Taste, adjust the seasoning if necessary, then store in a sterelised jar – it will keep in the fridge for up to a month.
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