Finely grind mustard seeds and juniper berries in a cutter. Boil water, vinegar and white wine, pour over and cool. Chop the walnut kernels very finely. Mix all the ingredients listed (without the oil) and leave open in a baking dish for one night.
The following day, mix with the oil and pour into jars.
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Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!