Spicy Brown Mustard

A mixture of tart mustard, spice, and heat make this mustard a perfect compliment to pastrami stacked a mile-high between a couple pieces of rye.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Spicy Brown Mustard

About This Recipe

Yield:makes about 1 1/2 cups
Active time:10 minutes
Total time:4 days
Special equipment:Blender
This recipe appears in: Sauced: Spicy Brown Mustard


  • 1 cup white wine vinegar
  • 3/4 cup brown mustard seeds
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Water, as needed


  1. 1

    Place mustard seeds and vinegar in a small bowl or container, cover, and let soak at room temperature for 1 day.

  2. 2

    Transfer mustard seeds and liquid to jar of a blender. Add in salt, turmeric, allspice, ginger, cinnamon, and nutmeg. Puree until smooth, adding 2 tablespoons of water at time to thin consistency as needed. Transfer to an airtight container and let rest in refrigerator for 2 to 3 days before use.


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