Traditional New York Deli Mustard
Servings 1 quart
Equipment
- stand blender, small food processor, or immersion blender
- measuring spoons and cups
- small saucepot for cooking ground mustard
- whisk
- rubber spatula
- storage container with a tight-fitting lid
Ingredients
Grainy Brown, French Style Pommery Mustard (Marinate for seven days)
- 3½ oz black mustard seeds (Black or brown mustard seeds are spicier than yellow mustard seeds.)
- 3½ oz yellow mustard seeds
- 1 cup distilled vinegar
- 1 cup water
- ¼ cup apple cider vinegar
- 2 tsp salt, kosher, or sea
Cooked Mustard Paste
- 8 tbsp mustard powder (like Colman's)
- ⅓ cup water
- ⅓ cup vinegar, white distilled, or apple cider
New York Deli Mustard
- 3 cups mustard, grainy Brown, French-style Pommery, or store-bought (see above) (Entire recipe of Grainy Brown Mustard recipe from above)
- ¾ cup mustard paste, cooked (see above)
- ¾ cup vinegar, distilled white, or apple cider
- ¾ cup water
- 1½ tsp salt, kosher, or sea salt
- 1 tsp turmeric, ground
- ¼ cup horseradish, grated (jarred or fresh)
- ⅛ tsp sugar(optional)
Instructions
Grainy Brown, French Style Pommery Mustard
- Measure out and combine all ingredients and place in a container with a tight-fitting lid.
- Marinate in a cool, dark place for seven days. (In rare occurrences, the mustard seeds may absorb all of the liquid. It depends on your mustard seed source. In which case, add ½ cup equal parts additional vinegar and water.)
- After seven days, place into a blender and process for a few seconds. If you like grainy mustard, stop and use it as is. If you prefer smooth mustard, continue processing until smooth. If the mustard becomes too thick, thin it out with extra water or vinegar.
Below is the recipe to take the Brown/Pommery style mustard to New York Deli-style mustard.
Cooked Mustard Paste
- Add all ingredients to a saucepot over medium-high heat and whisk until dissolved. Bring the mustard to a low boil and reduce the heat to super low heat, whisking constantly. Cook the mustard for 2 minutes, remove it from the heat, and reserve.
Preparing the New York-style Deli Mustard
- Using a small food processor, blender, or immersion blender, combine the New York-style Deli Mustard ingredients and process until smooth but leave a little grainy.
- Check for saltiness and store in a container with a tight-fitting lid. Refrigerate until needed.
Storing
- Store in the refrigerator in a container with a tight-fitting lid. The mustard will keep for several months.
Notes
Feel free to play with the amounts of brown vs yellow mustard seeds. The darker the mustard seeds, the more bitter the flavor. If you find your first batch is too bitter, try substituting more of the yellow mustard seeds instead.