Soak seeds

1. As above: seeds + wine + vinegar, cover and soak at room temp at least 12 hours, up to 24.

Blend partially

1. Add soaked seeds and liquid to a blender with garlic, salt, sugar/honey.
2. Blend until you have a rough paste (doesn’t need to be fully smooth yet).

Cook gently

1. Scrape the mixture into a small nonreactive saucepan.
2. Warm over low heat, stirring frequently, until it just barely simmers—do not boil hard.
3. Simmer very gently 5–10 minutes.
4. If it’s too thick, add a splash of water or wine; if too thin, let it cook down slightly.

Taste for salt.

1. Heat will knock back some of the harsh sinus burn but keep it nicely pungent.

Final blend

1. Cool slightly, then blend again until completely smooth.
2. If you want it ultra-smooth, you can press it through a fine mesh strainer (very “professional Dijon” move, a bit fussy but nice).

Cure in the fridge

1. Jar it and refrigerate 2–3 days before judging the flavor.
2. The bite will soften and the flavor rounds out.