Homemade mustard

Ingredients

• 100 g yellow mustard seeds
• 150 ml Champagne vinegar , (you can also use cider vinegar)
• 150 ml 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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