• Cider or white wine vinegar
  • Good quality extra virgin olive oil
  • ¼ teaspoon wholegrain mustard
  • ¼ level teaspoon English mustard
  • 1 clove garlic
  • 6 basil leaves
  • Salt and pepper

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This is more about tasting than measurement. It will make about enough to fill half a jam jar.
I recommend a pestle and mortar but you can make the paste on a chopping board with a wide sharp knife.

Finley chop the basil and garlic put in the mortar with half a level teaspoon of salt (this helps to grind to a paste) and get to work with the pestle.
Alternately use the same as above but leave on the chopping board and with the ‘flat’ side of the knife, press down on the knife and work the basil, salt and garlic from the back of the knife (blunt side) in a spreading motion.
When you have a good paste, transfer to a clean jam jar. I use a splash of vinegar to clean out the mortar and empty this into the jam jar.
I then add both types of mustard and a good pinch of freshly milled black pepper. Fill the jar halfway up with the oil and add about a table spoon of vinegar. You now need to taste, you don’t want to overdo the vinegar but it needs to be sharp. This may be 1 or 2 more tablespoons according to taste.