Mustard is a paste made of mustard seeds and vinegar (or whey, beer, fruit juice, wine), eventually also water and salt. And optionally various herbs.

mosterdmakenIn origin was mustard made ​​with must, the grape juice instead of vinegar.
Mustard seeds are the seeds of various plants of the cabbage family. You have black, yellow and brown mustard (Brassica nigra respectively, Sinapis alba and Brassica juncea), each with different properties. Brassica nigra and Sinapis alba are native to Europe, Brassica juncea comes from Asia.
Black mustard seed is sharper than yellow or brown mustard by a higher oil content of the seeds.

Let the seeds soak. After 1 to 3 days you crush the seeds. Some fermentation in the meantime is possible. Let a (few) day (s) rest. Ready.

At boarding school some guys did put mustard on everything. And indeed, it made ​​everything edible.

Tabasco is made by three years of fermentation in oak barrels.
Whey (e.g. moisture of yoghurt) can be used as a starter for a faster version.
Puree peppers (Capsicum frutescens var. Tabasco) and mix with salt and whey. Put the stems of the peppers in a jar. Pour the pepper puree over it and close the jar with cheesecloth. Stir the mass daily at room temperature for 2 weeks. Wring out the moisture from the lump and mix it with vinegar. It may continue to mature for a few months.

A man spills mustard on his shirt :’Shit, I look like a pig!’ Says his wife,’Yes, and you also have spilled mustard.’