• 90 ml yellow mustard seed
  • 45 ml black mustard seed
  • 150 ml white vinegar
  • 150 ml white wine (not too dry)
  • 2 small onions (pickle onions)
  • 1 ml allspice
  • 5 ml salt
  • 2,5 ml white pepper
  • 15 ml lemon juice
  • 20 ml castor sugar

Put all the ingredients in a plastic container with a lid. Refrigerate overnight. When you open the container the next day, the mustard seeds will be swollen. Pour the mixture into a juicer. Pulp until everything is well-mixed, about 2 minutes. Spoon into sterilised jars. Let the mustard stand for at least a week before using it.


If you prefer stronger mustard, add more black mustard seeds.