Osgyán Mustard

László Osgyán originally worked as a developer in the pharmaceutical industry. Although he enjoyed his job, the monotony of daily life led him to decide, four years ago, to pursue his dreams. That dream was mustard-making, which he began right here in Keszthely, Zala County. 
László has always been drawn to unique and extraordinary flavours – especially the various national styles of mustard: he tried French, English, German, and Transylvanian mustards, which inspired his own creations. During his self-taught journey, he drew from a wide range of sources, from ancient Roman recipes to Jamie Oliver, blending these influences with his own creativity to develop the distinctive flavour profile of Osgyán Mustard. 

László crafts his mustards using different methods depending on whether they are spicy or mild, and the flavour profile he wants to achieve. 
The base always consists of three ingredients: mustard seeds, vinegar, and 100% grape juice – to which seasonal and permanent flavourings are added.
What they all have in common is that the mustard seeds are always freshly ground, and by adding spices and applying heat, he achieves the exact texture and taste he envisions. The spicy varieties are treated at different temperatures than the milder ones, ensuring every flavour is perfectly balanced.
To intensify the flavours, there are two key steps in the recipe. László grinds the mustard seeds himself, always fresh, and the base is not flavoured afterwards – instead, the spices and flavouring ingredients are added during the cooking process.

Osgyán Mustards contain no preservatives, colourings, or artificial flavours. For László, it is particularly important to use only natural ingredients. 
Where possible, he sources from local producers: pears, onions, horseradish, and pumpkins often come from farmers in Zala. Some ingredients – such as anchovies – have to be sourced from abroad, but even then, reliability and quality are the top priorities.
Some of the mustard seeds come from his own cultivation – the mustard is sown and harvested in Szolnok, in the eastern part of the country, where the plant thrives. László specifically uses a Hungarian variety of yellow mustard.

Osgyán Mustard
The range now includes over twenty types of mustard. Some are available year-round, while others are seasonal. Among the permanent products, you can always try the caramelised onion, Parmesan, chilli, whisky, and fig mustards. 
In autumn, the pumpkin variety takes centre stage, while at Christmas, special flavours like ginger-cardamom or star anise emerge.
The range also includes gluten-free, lactose-free, and sugar-free options – with all ingredients clearly listed.
While László sources mustard seeds from his Szolnok farmland, he strives to obtain other ingredients – such as pears or onions – locally. One of the main components of his mustards, 100% grape juice, is purchased from the Dobosi Winery in Szentantalfa.
Osgyán Mustard is a culinary delight on its own but pairs perfectly with meats and cheeses.

You can purchase the products at:
●    Hévíz Farmers’ Market