Lemon & Dill Mustard

A light, summery flavour perfect for baked salmon, or lemon vinaigrette on hot new potatoes


Vinegar, White Wine
8 fl oz
250 ml
2 each
Fennel Seeds
1 tbsp
Sea Salt
1 tbsp
Honey, runny
6 tbsp
Dill, dried
1 tsp


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:
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

What to put it in

Itís the 200ml 7oz square jar for the Lemon and Dill Mustard
Mustards Mustards

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Mustard Seed, Yellow


Dill, dried

Mustards recipe published by
Nutrition facts: 0 Calories