Spicy Mustard

5 from 7 votes
Prep Time 20 mins
Rest Time 3 hrs
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 205 kcal


  • 80 g Yellow mustard seeds
  • 1 tablespoon Sugar
  • 1 teaspoon Salt
  • 2 teaspoon Asian spice
  • 90 Milliliters Herb vinegar
  • 60 Milliliters Beer


  • Finely grind the mustard seeds. I have an old coffee grinder for that. Put in a bowl. Mix with the other ingredients and beat everything with the whisk for about 10 minutes.
  • Fill into a screw jar with a capacity of 250 ml and close tightly. Let it steep in the refrigerator for 3-4 weeks.
  • That makes 250 milliliters. I had saved such a jar for this amount. He moved 5 weeks. Today for breakfast we tried it with Wiener. It tastes very good to us.


Serving: 100gCalories: 205kcalCarbohydrates: 21.8gProtein: 7.8gFat: 8.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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