Jam and Preserve Recipes
Lemon & Dill Mustard
A light, summery flavour perfect for baked salmon, or lemon vinaigrette on hot new potatoes
Ingredients
7 oz
200 g
8 fl oz
250 ml
Lemon
2 each
Fennel Seeds
1 tbsp
1 tbsp
Honey, runny
6 tbsp
Dill, dried
1 tsp
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Method
- Grate the zest from the lemon and squeeze the juice
- Add to the vinegar, mustard seeds and fennel seeds and leave to soak overnight.
- Add remaining three ingredients and mix well.
- Pour into a goblet processor/liquidiser and process in short bursts until desired consistency is
- reached. Be careful not to overheat the motor.
- Pack into warmed jars, ensuring air bubbles are cleared using the end of a dinner knife or similar.
- Seal tightly and keep for at least two weeks to mature. Stunning with Summer barbeques - chicken or salmon for instance. Stir into melted butter and toss through hot new potatoes for a hot potato salad.
How long will it take to make?
Preparation time:
10 mins
Soaking overnight
not included in total time
How much?
Will make approx 2 x 225g/8oz jars
Look after it
Store in a cool, dark place
Useful links
It~s the 200ml 8oz square jar for the Lemon and Dill Mustard
