All mustard is made in relatively the same way. The seed must be crushed, its hull and bran sifted out or not depending on type of mustard being made. It then may or may not go through further grinding and crushing. A liquid such as water, wine, vinegar, beer, or a combination of several of these liquids is added, along with seasonings and perhaps other flavorings. The mustard is mixed, in some cases simmered, and then cooled.
Some mustard is aged in large containers before it is bottled and shipped to stores and customer.
Although similar recipes for mustard paste appear as early as 42 AD, the use of mustard as a condiment was not widely practiced in either Greece or Rome. The Romans took the seed to Gaul, and by the ninth century French monasteries were bringing in considerable income from mustard preparations. By the13th century, mustard was one of the items offered by Parisian sauce-hawkers, who walked the streets at dinner peddling their savory wares. For centuries, there was an increase in both the regulation of mustard and its number of makers. Adulteration and contamination persisted until the middle of the sixteenth century, when regulations were instituted governing the cleanliness of all utensils used in production.