• 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
• 1/2 Cup Port
• 1 Tablespoon Freshly Chopped Marjoram
• 1 Tablespoon Freshly Chopped Oregano
• 1 Tablespoon Freshly Chopped Thyme

Blend the mustard seeds and the Melrose Almond Spread in a blender. Add the Melrose Sunflower Salad Oil, Apple Cider Vinegar, salt, port and herbs.

Blend until thickened. Pour into a sterilized jar. Stand for a few days to allow the flavour to develop. Store in a cool dark place. Refridgerate after opening.

Makes 2 1/2 Cups.