American Mustard
Also called American yellow mustard or ballpark mustard, a mild, bright yellow condiment from the United States.

American Mustard
(often called American yellow mustard or ballpark mustard in the U.S.)

American mustard is recognizable by its bright yellow color, very smooth texture, and mild, slightly tangy taste, much less spicy than Dijon mustard.

1. Typical ingredients of American mustard (original recipe)
Ground yellow mustard seeds
Water
Distilled white vinegar (or sometimes mild cider vinegar)
Turmeric
Salt

In the original American “yellow” mustard recipe, popularized by the R.T. French Company and presented by George and Francis French at the 1904 St. Louis World’s Fair, distilled white vinegar was used (most often distilled vinegar), and sometimes mild cider vinegar depending on region or supply.
The goal was to create a mustard less spicy than European mustard, easy to spread, and to maintain its bright yellow color thanks to turmeric rather than artificial coloring.

2. Current recipe (homemade version)
Ingredients (for about 200 g mustard)
60 g finely ground yellow mustard seeds (Sinapis alba)
120 ml cold water
60 ml white vinegar or mild cider vinegar
1 tbsp turmeric powder (for color and flavor)
1 tsp fine salt
1 tsp sugar or mild honey (to balance acidity)
A pinch of garlic or onion powder

Preparation
Grinding the seeds
Use a spice grinder or mortar and pestle to get a fine powder.
The finer the grind, the smoother the texture.

Initial mix
In a non-metal bowl, mix the mustard powder, turmeric, salt, sugar, and garlic or onion powder.
Add cold water and mix well.
Let rest 10 to 15 minutes to develop flavor.

Adding vinegar
Gradually add the vinegar, mixing well.
Vinegar sets the color and softens the sharpness over time.

Resting and maturing
Place the mustard in an airtight glass jar.
Let rest in the fridge for 24 to 48 hours before use to balance flavors.

Storage
Keeps 3 to 4 weeks in the fridge without preservatives.

3. History and origin

Ancient origins
Mustard as a condiment has been used since antiquity (Greece, Rome), where seeds were crushed and mixed with must or vinegar.

Introduction to North America
European colonists, especially English and German, brought their mustard traditions in the 17th and 18th centuries.

Birth of “yellow” mustard
In 1904, at the St. Louis World’s Fair (Missouri), the R.T. French Company first introduced a turmeric mustard to give it this golden hue.
Its milder taste quickly became popular, especially in baseball stadium hot dogs, hence the nickname ballpark mustard.

Expansion
From the 1920s-1930s, yellow mustard became an essential condiment in the U.S., associated with sandwiches, burgers, corn dogs, and composed salads.

Cultural particularity
Unlike European mustard (often spicy and more complex), the American version focuses on mildness, light acidity, and consistent flavor.