Home-made rustic balsamic mustard

Today I am baking a brisket. It was more or less pre-made, meaning I only have to bake it as it was already marinated and everything, so I cannot claim any merit for it. But I decided to make some mustard.

I did some researching on-line on American, Italian and German websites and all have a different way to go about making mustard. Italians apparently soak the seeds in hot water and then add sort of a roux to the preparation, German do it quick and mix mustard seed powder with water and vinegar and then advise to wait a couple of days to consume, Americans soak the seeds for days and then blend everything and advise to wait before consuming it, English don’t wait any time before consuming the mustard once is done. Also American and German strongly oppose warming up the seeds claiming it will ruin the mustard, Italians do warm them up, occasionally even boil them.

All of this makes me think that it doesn’t really matter what you do, mix mustard seeds with something acidic and you will get something good.

I did not have much time, plus I wanted to eat the mustard today, so I made up my own recipe. And it turned out OK, actually it turned out good!

Home-made rustic balsamic mustard


  • 1 oz. brown mustard seeds
  • 2 oz. yellow mustard seeds
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1 teaspoon salt
  • 2 teaspoons sugar


  1. I soaked brown and yellow mustard seeds in a mixture of balsamic vinegar and water where I dissolved a bit of salt and a bit of sugar. I let the seed soak for about one hour, and then I blended everything with a stab mixer. I had to add a bit of water to get the right consistency for the mustard. I tried it and it is pretty spicy, supposedly it should mellow out in a couple of days.
  2. I will probably never know, because I happen to like my mustard very spicy, so I am pretty sure it will be done by then.

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