Total Time
Prep 10 hrs
Cook 0 mins


  1. Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
  2. Place the mixture in a mortar and pound to a paste.
  3. Gradually work in the molasses.
  4. The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
  5. Store the mustard in sterilized jars in the fridge.
  6. Use within 4 weeks.
Most Helpful

I like this. I tried mustard with honey or maple syrup but molasses, plain old blackstrap adds a hint of smoke rather than sweet. I like my mustard a bit hotter so I added horseradish to taste, This is good, good, and better!

xtra sauce April 03, 2014