Yellow mustard sauce with tarragon

This is a lovely way to spice up mayonnaise. Use on a traditional hot dog, alongside grilled fish, or on a crunchy bread roll stuffed with shredded poached chicken and spicy salad greens.

MAKES: 1 x 280 ml (10 oz) jar

INGREDIENTS

90 g (3¼ oz/¹/₃ cup) Mustard

60 ml (2 fl oz/¼ cup) red wine vinegar

2 tablespoons finely chopped tarragon leaves

1 teaspoon lemon juice

½ teaspoon sweet paprika

¼ teaspoon sea salt

235 g (8½ oz/1 cup) mayonnaise

¼ teaspoon ground white pepper

METHOD

Add all the ingredients to a large mixing bowl and stir with a wooden spoon until well blended.

Spoon into a small clean jar, screw the lid on and leave in the fridge overnight for the flavours to develop. Keep in the fridge and use within 3–5 days.