Homemade Cognac Mustard

by veronica

As you may have noticed, this is the year that I discovered cognac and used it endlessly for experiments in the kitchen. Mustard is no exception and I’ve created a very grown-up, sophisticated and very strong mustard recipe for this year’s vegan Christmas table.

Yields: approx 750 ml


  • 6 tbsp yellow mustard seeds
  • 3 tbsp brown mustard seeds
  • 1,5 tbsp good quality cognac
  • 1,5 dl water
  • 6 tbsp apple cider vinegar
  • 6 tbsp dark muscovado sugar
  • 2 tsp finely grated orange peel
  • 1 tsp sea salt
  • 1 pc bay leaf
  • 2 tbsp rapeseed oil
  • Mustard powder to add additional strength, if preferred


  1. Soak mustard seeds in water, with a finely crumbled bay leaf and 1 tbsp of apple cider vinegar.
  2. Mix the soaked seeds the day after with a hand blender until you reach the desired texture.
  3. Add vinegar, salt, cognac, orange peel, muscovado sugar and any additional mustard powder and mix thoroughly.
  4. Let stand to set overnight.
  5. Lastly, add the rapeseed oil and mix for another 4-5 minutes until the mustard is fluffy and smooth.
  6. Add to sterilised glass jars and store in a dark and cool place.

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