Total Time
Prep 15 mins
Cook 0 mins

Posting this for Zaar World Tour 2. Prep/cook time does not include setting/aging time.

Ingredients Nutrition


  1. In a small bowl, combine mustard seed and dry mustard; set aside.
  2. In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
  3. Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
  4. The mixture will thicken upon standing.
  5. If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
Most Helpful

I was disappointed with this recipe. First of all, it's quite bitter. Any ideas why? I soaked the seeds in the vinegar/spice/sugar mixture for 24 hours. Should they have soaked longer? It did noticeably improve as it aged, but not enough. Also, it did not taste at all sweet. I would double the brown sugar. And, it did not have the "clear your nose" quality that another reviewer said it had and which I prefer.

jeanlmorrow October 16, 2014

I have made this three times in the last month. Everyone that tastes it wants a jar. My 17 yr old Grandson even made his own batch, using my supplies of course. It is delishious. Spicey and sweet. Lovely.

jimani November 24, 2007

Whoa! Major sinus-cleaner here! Just like I like my mustard...HOT!!! Left out the onion - don't know why, just didn't think I'd want it in my mustard. Made this 4 days ago and had it a few minutes ago on a ham and cheese sandwich. Loved the subtle spicing. Good mustard.

evelyn/athens June 10, 2006