Brown and yellow mustard seeds undergo a unique fermentation process that begins with soaking them in a mixture of buttermilk, white wine vinegar, citrus, and roasted garlic. This combination not only enhances the flavour profile but also helps soften the seeds.

After being submerged in this flavourful liquor for four days, the mustard seeds absorb the tangy, creamy, and aromatic notes from the ingredients. Once the fermentation period is complete, the next step involves cooking the seeds until they reach a tender consistency.

After cooking, the mustard mixture is carefully transferred into individual glasses. This step allows for neat portion control and appealing presentation. To finalise the mustard preparation, the glasses are heat-treated, ensuring the product is shelf-stable and safe for consumption. This meticulous process results in a rich, flavourful mustard that showcases the complexity of its ingredients.

Serving suggestions include stirring into gravy, adding to mayonnaise, hollandaise, vinaigrette or bechamel sauce and adding to mash potato.