125 g / 4½ oz of redcurrant jelly
100 ml / 3½ fl oz of orange juice
2–3 tbsp of Dijon mustard
5 tbsp of almond oil
freshly ground black pepper
Place redcurrant jelly, orange juice and mustard in a narrow pot and purée with the blender stick.
Whilst blending, add the almond oil gradually until a smooth emulsion has formed. Season with salt, pepper and cayenne pepper.