4 ounces Black mustard seeds
¾ cup Full bodied red wine
¾ cup Red wine vinegar
1 Shallot, finely chopped
1 teaspoon Salt
Freshly ground black pepper to taste
Thyme, marjoram, tarragon chopped to taste
Combine all the ingredients in a stainless-steel bowl, cover with plastic wrap, and refrigerate overnight.
Purée the mixture in a blender until it attains the desired thickness and texture. Store in the refrigerator in a jar with a tight-fitting lid.