Total Time
Prep 20 mins
Cook 0 mins

A spicy mustard, but if you want less heat leave out the cayenne pepper. Like the horseradish mustard I posted, this is another no-cook mustard. Good again as a gift for food loving friends. If you want you can do all the mixing in your food-processor. Prep time does not include standing time.

Ingredients Nutrition


  1. Grind the mustard seeds to a powder, I use a coffee grinder.
  2. In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
  3. Then add the flour with the cayenne (if using) mix well.
  4. Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
  5. Cover and leave overnight.
  6. Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
  7. Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
  8. After opening keep in the fridge.


Most Helpful

This mustard is HOT and delicious! Complex savoury/spicy/sweet flavour. I'm looking forward to using this in a lot of ways. So far used in a salad vinaigrette and it was a winner.

evelyn/athens July 06, 2003

I've had a batch aging for a month now and finally tried it today. FANTASTIC!!!! I've tried making several different types of mustard and this is the ONE. Spicey with LOTS of flavor. Just what I was looking for. Thanks for the recipe.

Flue Crew November 25, 2007

This is good, I found that 1/2 teaspoon cayenne was plenty for this and we like lots of heat. The flavor definately increases with chilling time, thanks for sharing, I will be making this again and use it for many foods and recipes...Kitten:)

Kittencal@recipezazz September 05, 2006

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