Caplansky’s Ballpark Mustard is a love letter to the golden age of the Jewish deli — spicy enough to wake the senses, smooth enough to spread on thick. Inspired by street dogs, stadium lights, and bubbe’s unwavering mustard standards, this recipe blends old-world chutzpah with new-school swagger. It’s the kind of mustard that belongs on a pastrami sandwich, sure — but also on a hot pretzel, a grilled kielbasa, or eaten straight off the spoon (we won’t tell). Crafted in small batches by people who argue about rye bread for fun.

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