Ingredients
| ¾ cup yellow mustard seeds | |
| 1⁄4 cup brown or black mustard seeds | |
| 1⁄4 cup water | |
| ¾ cup white wine such as a riesling (not a dry wine) | |
| ¾ cup sherry vinegar | |
| 3 tablespoons liquid honey | |
| 2 teaspoons dried basil or oregano | |
| 1 teaspoon salt and some coarsely ground black pepper |
Sherry vinegar works well with honey in this recipe both for balance and to give the mustard personality and flair.
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Instructions
| 1. | Place the mustard seeds in a non- metallic bowl and stir in the water. |
| 2. | Sit for 10 minutes to take some heat out of the seeds. |
| 3. | Add all the remaining ingredients and combine thoroughly. |
| 4. | Cover and refrigerate for 2–3 days, stirring occasionally. |
| 5. | Briefly use a stick blender if wholegrain mustard is preferred, or transfer to a blender and part-purée for a smoother result. |
| 6. | Transfer to sterilised jars and cover with screw-on sterilised lids. Refrigerate after opening. |
Relish: Chutneys,
relishes, preserves,
sauces & dips from
around the world,
by Rowan Bishop,
photography by
Carolyn Robertson,
published by Bateman
Books, RRP $45.