History

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.

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Common allergens: Mustard

Make it at home

Yield 200Hands-on 15 minTotal 24 hrDifficulty Easy

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.

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

Where to eat tierenteyn ghent mustard

Tierenteyn Ghent Mustard in Ghent

Tierenteyn-Verlent Mustard Shop ★ 4.7

€€ MarketGroentenmarkt

Tierenteyn-Verlent has been making mustard at Groentenmarkt 3 since 1790: the barrel-drawn Ghent mustard is the city's most well-known culinary product.

TipBring your own jar to have it filled from the original barrel; the shop charges less for refills than for new pots.

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