1/2 cup Dijon mustard
pinch of dried thyme
pinch of dried oregano
1/2 tsp. fennel seed
1/4 tsp. freshly ground black pepper
2 Tbsp. dry white wine (or use lemon juice)
Whisk mustard, thyme, oregano, fennel and pepper together.
Gradually add wine to thin the mixture to a dipping-sauce consistency.