Total Time
Prep 10 mins
Cook 8 mins

This is exactly what the title says a sharp dark mustard. I like this on hotdogs or hamburgers. Good keeper


  1. Combine vinegar, cloves, peppercorns, bay leaves and salt, Boil over medium heat, reduce heat and simmer 5 minutes Strain into a small bowl.
  2. In another bowl mix the mustard and sugar.
  3. Add vinegar mixture slowly as you are whisking constantly.
  4. Beat until smooth.
  5. Pour into a jar and refrigerate.


Most Helpful

Great recipe for deli-style mustard! This is very quick and easy to make. I did sift the mustard while the vinegar was boiling to help prevent lumps. I tried some the night I made it and again the next day - the flavor benefits from sitting and letting the flavors blend. If you really like it spicy, use 1-2 tbs of Oriental Hot Mustard mixed in with the regular mustard. Thanks, Bergy - I'm going to have some of this made from now on!

ChrisMc September 15, 2002

Good mustard! I've been using Sierra Nevada Porter Mustard, but I ran out and tried this. Wonderful flavor and texture. This was fun. I never realized how easy it was. I'll never run out again.

Countrywife January 25, 2004

My dad loved this mustard and asked that I make it again for him! Easy to make and the flavor is so much fresher and nicer than any store bought mustards. Thank you for posting Bergy!

Cookin' Mommy July 22, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a