Print
Tangy Herb and Almond Mustard

Tangy Herb and Almond Mustard

INGREDIENTS

1/2 cup white mustard seeds

1/3 cup Melrose Almond Spread

1 cup Melrose Organic Sunflower Salad Oil

1 cup Melrose Organic Apple Cider Vinegar

2 teaspoons salt

1/4 cup port

1 tablespoon freshly chopped marjoram

1 tablespoon freshly chopped oregano

1 tablespoon freshly chopped thyme

METHOD

Blend the mustard seeds and Melrose Almond Spread in a blender.

Add the Melrose Sunflower Salad Oil, Naturals by Melrose Apple Cider Vinegar, salt, port and herbs.

Blend until thickened. Pour into sterilized jar.

Stand for a few days to allow the flavor to develop. Store in a cold dark place.

Refrigerate after opening.

Makes 2 1/2 cups.