Instructions

1. Whisk together mustard powder and water in a small saucepan until combined. Add the rest of the ingredients and cook over medium heat until sauce has thickened to desired consistency, up to 30 minutes.
2. Remove and discard clove of garlic then pour into sterilised glass jar and leave to cool at room temperature. If mustard sauce becomes too thick once cool, loosen up with a few drops of white wine vinegar.
3. Refrigerate once cool and leave for 2-3 days before enjoying. Will keep for up to 6 months in the fridge.