Spicy Brown Mustard Recipe


This spicy mustard is the perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.

Recipe Facts



Active: 10 mins
Total: 96 hrs
Makes: 1 1/2 cups

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

  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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