Wholegrain mustard
A hand-held blender can be used to make this mustard with bite. Add more tarragon, if preferred. The oil helps preserve the mustard.
Ingredients
| 1 Tbsp | Black peppercorns |
| 1 tsp | Salt |
| 1 tsp | Tarragon, dried |
| 1 tsp | Ground turmeric |
| 1 cup | Dry white wine (Main) |
| 1 cup | Yellow mustard seeds (Main) |
| 1 cup | Sunflower oil |
| 1 cup | White wine vinegar |
| 1 ½ Tbsp | Caster sugar, optional |
Directions
- Place the peppercorns, salt, tarragon and turmeric in a blender. Mix until smooth. Pour into a large bowl.
- Add the remaining ingredients to the blender and mix until well combined. The mustard seeds should still have some shape.
- Pour into the bowl and mix well.
- Stand overnight to thicken. Pour into small jars and seal. Keeps for at least 6 months in a cool place.