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Home » Condiments » Dijon Mustard From Scratch

Dijon Mustard From Scratch

August 29, 2016 by Tracy | Updated August 3, 2021 This post may contain affiliate links. Read my disclosure policy.

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overhead of an open jar of dijon mustard with Pinterest pin text.
homemade Dijon mustard in a mason jar with knife with Pinterest pin text.
homemade Dijon mustard in a mason jar with knife with Pinterest pin text.

Making your own Dijon Mustard From Scratch takes only a few ingredients and little time.  It's way easier than you think!

an open mason jar of mustard with a knife scooping some out.

What's a sandwich without mustard?  Sad, according to my husband.  Mustard is his favorite condiment and a must on his sandwiches.  And I'm not talking about the fluorescent yellow stuff, I'm talking about a delicious Dijon Mustard From Scratch, which turns out is incredibly easy to make!

Recipe Video

Ingredients Needed

mustard seeds, salt, shallot, wine, vinegar, and all spice, and white pepper on counter.

The ingredients are all pretty simple and really cheap. Especially if you buy your spices in the bulk section of your grocery store.  

All Spice - You can either use whole or ground, you just need a smidge.

Yellow Onion or Shallot - Either! We've made it with both and although we prefer shallots, we don't always have them on hand or remember to buy them so a yellow onion works great.

Wine - Any dry white wine will work well. Just make sure that it's not something sweet like a Riesling or moscato. Or skip the wine entirely and just use water - it will adjust the flavor a little, but will remove all traces of alcohol.

Mustard Seeds - I like an equal mix of brown and yellow, but you can adjust this for taste as brown mustard seeds are a little hotter and this does make a strong spicy Dijon mustard. So if you want a milder mustard, use more yellow mustard seeds.

Step-by-Step Instructions

a bowl with mustard seeds, diced shallots, and salt.

It's as easy as 1, 2, 3.

  1. Mix everything in a bowl and let sit overnight or for at least 8 hrs.
food processor with mustard seeds blending mustard.

2. Mix in a food processor (this is our favorite!)

overhead of an open mason jar with dijon mustard and a knife.

3. And done!

It doesn't get much easier than that!

How to Make Video

Find the full how to video here!

Other Condiments to Try

Now that you've dipped your toe in the from scratch condiment pond, are you ready to jump in? Here are some other super easy to make classic condiments!

5 Minute Homemade Ketchup

Mayonnaise From Scratch

Enchilada Sauce From Scratch

Alton Brown's Peanut Butter

Tahini From Scratch

Great Recipes to Use It With

Now that you have this Dijon Mustard, time to use it!

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Baked Panko Chicken Tenders

Easy Caesar Dressing From Scratch

FAQs

Do you have to use shallots?

Nope! You can totally use a little onion, white, yellow, whatever you have.

What if I don't have brown mustard seeds?

No problem - you can just use yellow if you want or switch the ratios of brown to yellow. The brown mustard seed is hotter so it's what gives it the little kick. Want less kick? Reduce the brown mustard seed ratio.

Can I make this without wine?

You can! Just replace it with a little more white vinegar and water. See recipe notes.

How long will it last in the fridge?

Up to a couple of months! But always check for spoilage, if it dries up, darkens, or begins to separate.

Does it have to rest for 8 hours?

YES. You need to soak the mustard seeds and let them absorb the liquid.

Enjoy, friends! As always, please let me know if you make it and how much you love it! I love to hear from you on Facebook, Pinterest, and Instagram!

homemade Dijon mustard in a mason jar with knife.

Dijon Mustard from Scratch

Easier than you think, Dijon Mustard from scratch!
4.75 from 32 votes
Print Pin Rate
Course: Appetizer
Cuisine: French
Diet: Gluten Free, Vegan
Prep Time: 5 minutes
Rest Time: 8 hours 10 minutes
Author: Tracy

Equipment

  • Food Processor

Ingredients

  • 2 Tablespoons brown mustard seeds *see recipe notes
  • 4 Tablespoons yellow mustard seeds
  • 1/3 cup white vinegar or apple cider vinegar will work, too
  • 1/4 cup dry white wine or water
  • 1 tablespoon minced shallot or white or yellow onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • pinch all spice

Instructions

  • Add all dry ingredients together and mix: mustard seeds, salt, white pepper, all spice. Add shallot / onion and mix. Add white wine vinegar and mix. Add white wine and mix. Cover with plastic wrap and refrigerate for at least 8 hours.
  • Add mix to blender or food processor. Blend until thickness and chunkiness desired.
  • Store in a small mason jar in refrigerator for up to 2 weeks to 2 months. See notes.

Notes

You can omit the wine for water to remove any alcohol content for children or pregnancy. 
*This recipe makes spicy Dijon mustard. To adjust the heat, reduce the amount of brown mustard seeds. 
While this mustard can last for up to a couple of months, you do want to check it for spoilage.  Once it starts to dry up, darken, or begin to separate, then you should not consume. 
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Comments

  1. L

    August 23, 2021 at 3:35 pm

    Can we use ground mustard instead of whole seeds?

    Reply
  2. Mk

    December 24, 2020 at 7:17 am

    5 stars
    Excellent!

    Reply
  3. Chris Brits

    December 10, 2020 at 9:54 pm

    Hi .
    Taste of mustard is brilliant.I followed recipe 100% but very runny consistency . How can I thicken it.

    Reply
    • MK

      December 24, 2020 at 7:16 am

      I'm guessing you didn't soak long enough. The Mustard seeds really soak up the water after 8 hours, so it's not runny. I had to add a little extra liquid to thin mine so it would actually blend. Or maybe you accidentally put too much liquid in?

      Reply
    • TA

      June 27, 2021 at 12:53 pm

      3 stars
      Chris, there are a couple of paths to create a thicker mustard from this recipe. One is to let the whole seed soak for longer. 8 hours is really quite short and could be a couple of days. The other standard path to thicker mustard (and what the pros do) is to cook it in a double boiler after the soaking period. Grinding up the seed in a mortar and pestle first is also more traditional than blenderizing it afterwards.

      Reply
  4. Makayla

    November 23, 2020 at 2:42 pm

    Do you have to use brown mustard seed? I can’t seem to find none in store.

    Reply
    • Tracy

      November 23, 2020 at 2:52 pm

      Nope! You can use just all yellow, no problem.

      Reply
  5. Dave

    November 20, 2020 at 4:18 am

    What about pre- toasting the seeds in a frying pan real quick ?

    Reply
    • Tracy

      November 20, 2020 at 6:44 pm

      Sure! It’ll definitely bring out of some the flavor, but just be careful they don’t toast too much! ☺️

      Reply
  6. Tammie

    October 25, 2020 at 1:18 pm

    5 stars
    This is a wonderful recipe! I am happier with it than most store bought mustard. I am not a fan of hot, so I did 5 T yellow seeds and 1 T brown. It was plenty hot. I have been using it in 2/3 of my dishes. almost as though I crave it. Thank you so much.

    Reply
  7. Jeff

    October 12, 2020 at 5:19 am

    5 stars
    Two weeks in the fridge? I've kept mine for months before. With a high acid content I figured it would be stable under cold storage.

    Reply
  8. Rose

    October 06, 2020 at 8:45 am

    Approximately how much does this recipe make?

    Reply
    • Tracy

      October 06, 2020 at 8:52 am

      Hi Rose! It fills almost a half pint jar!

      Reply
      • Rose Andries

        October 06, 2020 at 12:15 pm

        Thanks!

        Reply
  9. Dani

    July 04, 2020 at 10:27 am

    5 stars
    Made this with lemon juice instead of vinegar and water instead of wine and still it came out so tasty! This is a keeper. 5 stars!

    Reply
    • Tracy

      July 05, 2020 at 1:20 pm

      Great idea, Dani!! So glad you enjoyed it!

      Reply
  10. Dani

    July 04, 2020 at 6:21 am

    5 stars
    So tasty! Thank you!

    Reply
    • Tracy

      July 04, 2020 at 8:07 am

      so glad you liked it, Dani!!

      Reply
  11. Douglas

    June 16, 2020 at 6:42 pm

    5 stars
    This is a great mustard recipe!
    I prefer my mustard very hot, so I only use brown seeds.
    As someone else mentioned, if it gets a little too thick after being in the fridge, you can always add a little vinegar.
    Also, if you enjoy apple cider, substitute a good apple cider for the wine (I like Angry Orchard) and a raw apple cider vinegar (with the mother). This is far and away my favorite variation on this excellent recipe. (Note that if you use raw vinegar, it will overtime convert the alcohol into more vinegar).
    This keeps for months in the fridge. I make a quart and it lasts us roughly half a year. I’ve never had to go bad, due to the high acidity.

    Reply
    • Claudia

      August 14, 2020 at 9:20 am

      4 stars
      Recipe looks great..but 2 weeks? Mustard lasts months..heck a couple years in the fridge..How did you come up with a 2 week fridge life?

      Reply
  12. Li

    June 15, 2020 at 12:24 pm

    hello! thanks for the recipe!
    can i exchange white wine for sake (japanese drink)?
    thanks

    Reply
    • Tracy

      June 15, 2020 at 8:25 pm

      Hi Li! Hmm.. I'm not sure. I don't drink a lot of sake, but I think as long as it's very mild flavored and dry, it may work - but I'm really not sure! Again, as long as it's dry and not too heavily flavored, it might work!

      Reply
    • Lisa Sharpe

      June 21, 2020 at 3:24 pm

      Have you tried canning this for longer storage? If so, do you have any instructions?

      Reply
      • Tracy

        June 26, 2020 at 8:22 am

        Hi Lisa,

        I haven't tried canning this yet, but you should be able to can it using a water bath!

        Reply
  13. wot

    November 29, 2019 at 7:51 pm

    4 stars
    This could use another two tablespoons of liquid. Mustard should flow a bit I think. Since you're not cooking it the wine should be something you enjoy drinking. I used something a little oak-y and am not completely happy with the result. I only used one tablespoon of brown mustard and am considering 1/2 tablespoon if I make it again. Three is too assertive. I replaced the missing brown mustard with extra yellow mustard. Otherwise fine. Much much better than Chef John's cooked recipe.

    Reply
  14. Jessica

    November 22, 2019 at 6:39 am

    I'm interested in making this but am pregnant so staying away from wine. Would you recommend I sub with water or more vinegar? Thank you

    Reply
    • Tracy

      November 23, 2019 at 8:36 am

      Hi Jessica!! Congrats on your little one! Yes, I wouldn't use it with wine because the alcohol isn't cooked out at all. I honestly don't know how it would work because I've never made a dijon without wine. I'd say maybe try just a little added white vinegar and then the rest water. It wont have the same flavor, but it's worth a shot! Let me know how it comes out if you try it!

      Reply
    • Matthew Peterson

      April 03, 2022 at 1:20 pm

      Just a comment for any pregnant ladies out there, the amount of wine you would ingest from some mustard is too small to hurt a fetus. Don't want to have a glass of wine? Understood.

      Reply
  15. Shari Haney

    October 15, 2019 at 8:56 am

    Can I leave the ingredients marinating in the refrigerator for close to 24 hours before combining?

    Reply
    • Tracy

      October 17, 2019 at 7:28 am

      Hi Shari! Yes, I don't think that'll be a problem!

      Reply
  16. Lisa

    March 26, 2019 at 7:59 am

    Hello! I just made this today and it didn't come out as tasty as I was hoping. It has too strong of a vinegar flavor. Does this mellow out as it sits in the fridge? Can I do anything to balance out the vinegar?

    Reply
    • Tracy

      March 26, 2019 at 9:14 am

      Hi Lisa! Thank you SO much for letting me know. Yes, the vinegar flavor will mellow out a little by tomorrow, but you can also try to add a little ground yellow mustard to it to bring out more of a mustard flavor. Let me know how that works for you!

      Reply
    • Kristin Brunner

      November 21, 2020 at 2:35 pm

      Hi,

      I'd like to use water instead of wine, and use coconut vinegar instead of the white wine vinegar, do you think this would work?

      Reply
      • Tracy

        November 21, 2020 at 4:06 pm

        Water instead of wine would be ok, but I don't know about coconut vinegar, as I've never used it.

        Reply
  17. Amy | The Cook Report

    December 16, 2018 at 1:16 pm

    5 stars
    What a great idea, I never would have thought to make my own mustard!

    Reply
    • Tracy

      December 16, 2018 at 6:59 pm

      It's so easy and makes the world of difference in taste.

      Reply
  18. Pam Greer

    December 16, 2018 at 12:53 pm

    5 stars
    I hope you are enjoying your new food processor! I made mustard several years ago and forgot how good it was. I didn't make dijon mustard though, so I am looking forward to trying yours!

    Reply
    • Tracy

      December 16, 2018 at 7:00 pm

      Thanks, Pam! We sure do love it and I hope you get to make this soon!

      Reply
  19. Kathi

    December 16, 2018 at 10:25 am

    5 stars
    No idea you could make your own mustard and I can't wait to try this! Pinned!

    Reply
  20. Jacqueline Debono

    December 16, 2018 at 8:25 am

    5 stars
    I love Dijon mustard but had never thought it was something one could easily make at home! Love this idea. Definitely going to give it a try!

    Reply
    • Tracy

      December 16, 2018 at 8:36 am

      I hope you do, Jacqueline - it changes your mustard world!

      Reply
  21. Cliona Keane

    December 16, 2018 at 8:14 am

    5 stars
    I would never have thought to make my own Dijon mustard, but it's so popular in my house I know it'll go down a treat!

    Reply
  22. Renee | The Good Hearted Woman

    November 19, 2018 at 8:05 am

    I got into mustard-making a few years ago, but haven't done much since then. Thanks for the reminder, and the recipe, too! I will have to grind up a batch of this. (I make ours in a Molcajete.)

    Reply
  23. Lori Johnston

    November 14, 2018 at 7:00 am

    Hi. I'm interested in trying this. How long can it be kept in the refrigerator?

    Reply
    • Tracy

      November 14, 2018 at 7:16 am

      That’s great! It’ll last about 2 weeks in the fridge 😊

      Reply
      • Bob Jones

        September 28, 2020 at 2:02 am

        Wait, what? Where are you getting this information? I'm sure it's much longer than 2 weeks. Who goes through an entire jar of mustard that fast?

        Reply
      • Amanda

        November 14, 2020 at 12:27 pm

        Have you made this without any onion or shallots? I have a family member allergic to onion, garlic, shallots, etc so all prepared condiments are out.

        Reply
        • Tracy

          November 14, 2020 at 12:33 pm

          Oh what an unfortunate allergy! I haven’t made it without onions or shallots. It would still make a mustard without them but will adjust the flavor a lot. But if that’s what they can eat, I’m sure they’d appreciate it!

          Reply
  24. Natalie

    June 19, 2018 at 9:44 pm

    What dry white wine did you use to make Dijon mustard?

    Reply
    • Tracy

      June 20, 2018 at 8:53 pm

      Hi Natalie! Any dry white works! I used Guenoc sauvignon blanc, but you could use any - any that you like drinking to have a glass while you make it! 😀

      Reply

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