Finding a good mustard is not the easiest. Usually they are made with brandy vinegar, which is pretty harsh. Apple cider vinegar is a quite better and healthier option even though it’s still burdens the liver as it drives toxins deeper into tissue. It also acidifies our body and thus drives minerals out of bones and teeth.

Regular mustards also contain flavors and aromas or other non natural ingredients. This is why I decided to make a mustard according to my own gusto, with less/no salt and just a little bit of apple cider vinegar. And as you can see below my ingredient list is super short and simple.

Using less vinegar worked out totally fine and it got that delicious mustard flavor that I love.

Try it for yourself! It’s super simple and easy to make and you can vary it according to your likes and dislikes. You can make dill-mustard, curry-mustard, chili-mustard, cinnamon-mustard, rosemary-mustard, fig-mustard (with dried figs), plum-mustard (with dried plums),….and many more.

Get creative!


  • 3 tbsp mustard seeds alternatively 2 tsp mustard powder
  • 1/2 cup apple cider vinegar alternatively 3 tbsp lemon juice
  • 1/2 cup clean water
  • 1/4 tsp turmeric powder
  • 1 tsp curry powder or herbs
  • 1-2 tsp raw honey or maple syrup


  1. Add mustard seeds, water and vinegar into a jar and let it soak for 3 days.
  2. Strain and rinse the mustard seeds.
  3. Add mustard seeds, raw honey, turmeric powder and herbs & spices of your choice into a blender. Fill it up with 3/4 of a cup of clean water and blend until smooth.
  4. Fill the mustard into a jar and enjoy!
  5. As the vinegar percentage is super low this mustard might not last as long as regular mustard but according to my experience it keeps up to 2-3 weeks in the fridge.
  6. Option 2: whisk up mustard powder, lemon juice, turmeric powder, herbs & spices plus maple syrup and enjoy right away! (Keeping it fresh in the fridge this option has to be consumed within 2-3 days.)

Tipp: If you want to add something salty you can use celery salt (dehydrated and ground celery) or algae powder (kelp or sea spaghetti).

Tipp2: Instead of water for blending it up, you can also use apple juice (I would go for non raw juice in this case to make the mustard last longer). And if you’re using this you might need less honey as the apple juice already has some sweetness.