Spicy Brown Mustard substitute

Best substitute

Dijon Mustard

Use the same amount as the spicy brown mustard you are replacing

Best for sandwiches and subs

Different texture

Dijon mustard is the closest widely available swap at 1:1, just sharper and smoother. Whole grain or stone ground mustard also works 1:1 and is a better match on texture. Yellow mustard will do in a sandwich if you stir in a pinch of mustard powder to bring the heat back up.

Other spicy brown mustard substitutes

Ranked, with the exact amount to use

2Whole Grain or Stone Ground Mustard
Different taste
Use the same amount
Coarse and brown-seeded like spicy brown, which makes it the best texture match on a sandwich.
What changes
Best for
sandwiches and charcuterie, sausages and bratwurst, potato salad, glazes for pork
Milder than spicy brown because the intact seeds hold their heat in, so it tastes nuttier and rounder and a hot dog made with it will not have the same kick. Stir in a quarter teaspoon of mustard powder per tablespoon if you want the bite back without changing the look.
3German Mustard
Close match
Use the same amount
Most everyday German mustards are brown-seeded, medium-hot and less vinegary, which puts them squarely in deli mustard territory.
What changes
Best for
bratwurst and hot dogs, pretzels, ham and rye sandwiches, potato salad
Usually a little sweeter and softer in acidity, so the sandwich tastes rounder and less tangy. Watch out for Bavarian sweet mustard, which is a different thing altogether - honey-sweet and mild, and completely wrong where you wanted heat.
4Creole Mustard
Different taste
Use the same amount
Louisiana-style coarse brown mustard, often with horseradish, and arguably the closest thing in spirit to a good deli mustard.
What changes
Best for
roast beef and pastrami sandwiches, burgers, remoulade and dips, sausages
Hotter and more vinegary, with a horseradish sinus kick that spicy brown does not have, so a sandwich made with it tastes sharper and more aggressive. That is usually a bonus with fatty deli meat and too much in a mild dressing, where you should use two-thirds as much.
5Yellow Mustard + Mustard Powder
Different taste
1 tablespoon yellow mustard + ¼ teaspoon mustard powder, left to sit 10 minutes
The fix for the jar most people actually own, and the powder is what closes the heat gap.
What changes
Best for
hot dogs and burgers, sandwiches, potato and macaroni salad, deviled eggs
Plain yellow mustard is made from white seeds, coloured with turmeric and packed with vinegar, so on its own it tastes tangy and mild rather than hot - noticeably brighter and flatter than deli mustard. The mustard powder restores the bite; it will still be a lighter yellow rather than brown, which shows on a pale sandwich.
6English Mustard, Thinned
Different taste
2 teaspoons English mustard + 1 teaspoon water or vinegar replaces 1 tablespoon
The right substitute if what you actually want from spicy brown mustard is the heat.
What changes
Best for
roast beef and ham, sausages, cheese sandwiches, sauces where mustard heat is the point
Far hotter than spicy brown - hot enough to clear your sinuses - and thinner and more pointedly sharp, so use less than you think and taste as you go. It is also brighter yellow. Fine on a sandwich; overwhelming spread thickly the way deli mustard gets spread.

What is Spicy Brown Mustard?

Spicy Brown Mustard is Spicy brown mustard, sold in American delis as deli mustard or brown mustard and under brand names like Gulden's, is a coarse-ish mustard made from brown seeds with less vinegar than yellow mustard, which leaves it darker, thicker and considerably hotter.

Cooking tips

Spicy brown mustard's job on a deli sandwich is to cut fat and salt. That is why it goes on pastrami, corned beef and bratwurst - the acid and heat slice through the richness. If you swap in something milder, add a slice of pickle or a splash of vinegar to keep that cutting effect.
The heat comes from brown seeds and low vinegar. Vinegar stops the reaction that makes mustard hot, which is exactly why yellow mustard is tangy but tame and spicy brown is not. Any substitute with a lot of vinegar in it will need mustard powder added to get the bite back.
It is thicker than Dijon or yellow mustard, which is why it stays put on rye bread instead of soaking in. If you substitute a thinner mustard on a sandwich, spread it on the meat rather than the bread.
Do not cook it hard. In a glaze or pan sauce, add spicy brown mustard at the end - sustained heat drives off exactly the pungent compounds you chose it for and can leave a bitter aftertaste.
For a pretzel dip, two parts spicy brown mustard to one part honey or beer, plus a pinch of salt, is the standard bar-snack ratio and needs nothing else. Substituting Dijon there works but makes the dip noticeably sharper, so add a little extra honey.

Frequently asked questions

What is the difference between spicy brown mustard and Dijon?

Both are made from brown mustard seeds, but Dijon is milled smooth and blended with white wine or wine vinegar, which makes it sharper, thinner and more refined. Spicy brown is coarser, thicker and less acidic, which lets more of the seed's natural heat come through and gives it that blunt deli character. They substitute for each other 1:1; Dijon just tastes more pointed and less earthy.

Is spicy brown mustard the same as brown mustard seeds?

No, and it is a common mix-up. Brown mustard seeds are the whole dry spice used in Indian tempering, pickling and spice blends, where they are fried whole or ground into powder. Spicy brown mustard is the finished condiment made from those seeds with vinegar, water and salt. A recipe calling for a teaspoon of brown mustard seeds is asking for the spice, not the jar of mustard.

Can I just leave it out?

On a sandwich, you can, but a pastrami or bratwurst without mustard tastes fatty and salty with nothing to break it up - add pickles, sauerkraut or a splash of vinegar instead and you get most of the same relief. In a dressing you should not leave it out, because it is also what stops the oil and vinegar from separating; use any other mustard you have rather than none.

Can I use yellow mustard instead?

Yes, and honestly most people on a hot dog will not complain. It is milder, tangier and brighter yellow because it is made from white seeds with turmeric and plenty of vinegar. Stirring a quarter teaspoon of mustard powder into a tablespoon of yellow mustard and letting it sit ten minutes gets the heat much closer, though the colour stays pale.

How do I make spicy brown mustard at home?

Soak two tablespoons of brown mustard seeds in a quarter cup of water and two tablespoons of vinegar with a good pinch of salt overnight, then blend coarsely, leaving plenty of texture. It will be aggressively hot the first day and mellow over about a week in the fridge, which is normal - mustard always tastes fiercest right after it is mixed. It keeps for months refrigerated.

Related substitutes

More sauces & condiments substitutes

Spicy Brown Mustard substitute

Other spicy brown mustard substitutes

2Whole Grain or Stone Ground Mustard

3German Mustard

4Creole Mustard

5Yellow Mustard + Mustard Powder

6English Mustard, Thinned