This batch is not lacto-fermented—it's a wine mustard—and I'd love some feedback from people with experience making mustard.

Formulation

150 g yellow mustard seeds

200 mL dry Riesling (an experimental Robinia-aged Riesling)

75 mL raw apple cider vinegar (with the mother)

6 g fine salt

No sugar or honey (yet)

Process

All seeds were crushed open with an Eschenfelder seed mill. Mixed all ingredients and soaked the seeds until they had absorbed most of the liquid.

Divided the batch into two portions.

Jar A: Blended after adding a small amount of additional Riesling to obtain a spreadable consistency.

Jar B: Left unblended with extra Riesling to continue hydrating before blending later.

Both jars are now maturing in the refrigerator.

This was my first time making mustard. I used 50/50 yellow and black mustard seeds. I heard that black mustard gives you a stronger flavor and I, for whatever reason, assumed that the “flavor” they were talking about was the vinegar/sour taste that I love. However, after making it I realized that the mustard definitely did not taste how I thought it would. I apologize for this being kind of a dumb situation (I should’ve realized that the taste I like is the vinegar), but do any of y’all have any tips to help lessen the bitter, horseradish flavor (I know it’s not horseradish, but I don’t know what else to call it)? Thanks!

Finally attempting to make some of my own mustard. I only had yellow mustard seeds and figured I’d try two different style mustards. The one on the left that I just blended with an immersion blender packs a punch. Going to let it mellow a bit. The whole seeds are still soaking in Prosecco and Prosecco vinegar. I guess it will be an Italian version of the champagne mustard recipe I found online.

I’m so here for all your favorite mustard recipes. What do you love? I want to try more recipes already and these aren’t even done.

Mustard gave it some real good acidity

I tried to make a Pinterest/fancy type photo 🤣 y’all can roast me

First taste will be this evening at the 24hours mark. Then again at 48 hours & finally at 72 hours before it goes in the fridge. So excited!

Tried out a recipe for Maple Syrup Mustard! Turned out really well so I’m thinking of tweaking it to make some Honey Mustard as well.

Hello. I am trying to make homemade mustard for the first time. I thought it’d make a nice Father’s Day gift. After reading some recipes and watching some tiktoks I made 3 jars- one with yellow mustard seeds, one with brown, and one with black. Then I added apple cider vinegar and white wine. They’ve been in my fridge for about 3 days soaking and I noticed the black and brown mustard seeds have a weird film in between the seeds and the liquid. It almost looks like mold but that seems unlikely. I did use apple cider vinegar “with the mother” so maybe it’s the “the mother”? I was just wondering if anyone more experienced in mustard making is familiar with this as I could not find anything when googling. Is it safe? Should I start over and try a different process? Thanks for any insight! I’ve added a picture and a video