Ghent mustard from Tierenteyn-Verlent is drawn fresh from a wooden barrel in the 1790 Groentenmarkt shop: sharper and more aromatic than any industrial version, used in stoverij and across Flemish kitchens.

Tierenteyn-Verlent has occupied the same shop on the Groentenmarkt since 1790, making Ghent mustard from Belgian mustard seeds ground on traditional stone wheels. The shop has survived revolutions, industrial food production and two world wars without changing the recipe. The mustard's distinctive character comes from the stone grinding, which keeps the seeds cooler than industrial rollers, preserving the volatile aromatics. Locals bring their own jars for refills; the shop sells mustard by weight from the barrel.

Where to eat Tierenteyn Ghent Mustard in Ghent

1 editor pick for Tierenteyn Ghent Mustard in Ghent, ranked by editorial score. All Ghent signature dishes · Tierenteyn Ghent Mustard across every city.

Book food experiences in Ghent

See all 247 food experiences in Ghent

More places near Tierenteyn-Verlent Mustard Shop

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 20024 hrEasy

Ingredients

  • 100g yellow mustard seeds
  • 50g brown mustard seeds
  • 100ml white wine vinegar
  • 50ml cold water
  • 1 teaspoon salt
  • 1 teaspoon caster sugar

Method

  1. Combine both mustard seeds with vinegar and water in a bowl. Cover and leave at room temperature for 8 hours to soak.
  2. Transfer to a blender or use a stick blender. Blitz for 1-2 minutes to your preferred texture.
  3. Add salt and sugar. Blend another 30 seconds.
  4. Taste: it will be bitter at first. Transfer to a jar, seal and refrigerate for 24 hours. The bitterness mellows considerably.
  5. Stir before using. Keeps for 3 months in the fridge.

Editor tip. Cold soaking keeps the volatile compounds that give fresh mustard its sharp bite. Never use hot water; it kills the heat.

Common allergens: Mustard.