Homemade mustard | insimoneskitchen.com

I can be the impatient type… Bread that needs to proof is something utterly annoying. Things that need to soak or ferment not much better. And mustardseeds I need to soak overnight… well that just seemed pointless to me. Because yes I had been searching on the internet for recipes to make your own mustard. “How hard can it be?” I though to myself and went to work with x-amount of mustard seeds, vinegar and a few other bits and pieces. The recipe I ended u using, told me there was no need to soak. Just throw it all in a blender, whizz away and voila, you have mustard.

Homemade mustard | insimoneskitchen.com

You can see why the impatient me, thought this was a brilliant recipe. What the recipe didn’t mention however is that mustard, just freshly turned is more or less inedible. So my first taste my eyeballs almost popped out of their sockets… It was that disgusting! Thankfully, as is more often the case, the blog of Esmee brought salvation… in her recipe it stated that the mustard had to stand for at least 3 days out of the fridge before it would be edible. Aha!

Homemade mustard | insimoneskitchen.com

And I can tell you that – sadly – that one mustard never got to be a good mustard. Useless recipe. So there was no other option that to chuck it all away and start afresh. This time – obviously – I would be using the recipe from Esmee as  starting point. Because I know that mustard and I like that mustard.  But me wouldn’t be me, if I didn’t change a few things in the recipe. At the moment I am writing this, the mustard has just turned and isn’t the best in taste. It’s still better than that very first mustard but it needs a little time still. So update on the results will be coming soon!

Homemade mustard | insimoneskitchen.com

Update: a week later… Uh… lesson nr one; do not add smoked paprika to a jar of mustard. Lesson number two; don’t put a tsp of smoked paprika in the mustard. It is just not a good combination. Lesson 3: a rawit pepper is really a LOT spicier than a normal red chili. So you’re better off using a regular chili. I should have listered to Esmee better.. 😉 What else is new… Bottomline; leave away the smoked paprika, replace the rawit by a red chili pepper and you have a good mustard!

Mustard | insimoneskitchen.com
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Making your own mustard


  • 60 gram brown mustard seeds
  • 60 gram yellow mustard seeds
  • 10 gram fresh ginger
  • 2 cloves of garlic peeled
  • 1 rawit pepper or if you like it less spicy, a regular one
  • 2 tbsp of cayenne pepper
  • 4 tsp sugar
  • 250 ml quince vinegar or apple vinegar


  • Put all ingredients together in a plastic or glass bowl and leave to soak overnight. Or do it in the morning and make the mustard end of the afternoon.
  • Add everything together in a blender and turn until it resembles mustard. if it is too thick add a bit of vinegar. Put into clean jars.
  • The mustard has to ripen for at least three days outside of the fridge.
  • Keep in the fridge afterwards


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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