Düsseldorf mustard is the German mustard style traditionally associated with Düsseldorf and made with coarsely ground mustard seeds.
The style is known in German as Düsseldorfer Mostert or Düsseldorfer Senf. Its production tradition developed in the Rhineland, where mustard was prepared using vinegar and spices and served alongside regional foods such as sausages and meat dishes.
Düsseldorf mustard is generally sharper and more savory than Bavarian sweet mustard, which is made with sugar and commonly served with Weißwurst. The exact strength and texture vary among producers, but coarse grinding is a characteristic feature of the traditional style.
Düsseldorf has a long mustard-making history, and local mustard is sold in specialized shops and restaurants. The name therefore identifies both a flavor tradition and a strong connection to the city.