Making your own Dijon Mustard From Scratch takes only a few ingredients and little time. It’s way easier than you think!
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 florescent yellow stuff, I’m talking about a deliciously spicy Dijon Mustard From Scratch, which turns out is incredibly easy to make!
The ingredients are all pretty simple and really cheap. Especially if you buy your spices in the bulk section of your grocery store. Or the all powerful Amazon lets you buy pretty much any spice you want in bulk! So pretty cheap ingredients except maybe the wine, but I love recipes that require wine, because well the bottles already open… might as well have a glass yourself or enjoy it with dinner!
Don’t be scared by the total time of this recipe, it’s just 8 hrs of chillin’ in the fridge after everything’s been mixed together.
Then when you’re ready, just toss it all in the food processor and let it do it’s thing. We have this awesome food processor from my mother in law. She was visiting for my husband’s birthday a couple of years ago because I had planned a big Birthday BBQ andof course had an array of from scratch condiments, including this mustard. While I was making it I was complaining about what a POS our current food processor was. The next day before the party, she accidentally knocked over the mason jar of dijon and it shattered. No mustard. Oops. I didn’t really care since it wasn’t the staple ketchup, or the more labor intensive zucchini relish. But my poor MIL felt so badly about it that when she got home, she sent us this replacement food processor so I could make more mustard. 1 jar of mustard for a new amazing food processor? She can come over and break as many condiments as she wants 😉
Now that we have a great food processor, I can get a much better blend on everything. Although you can leave it as chunky as your little dijon mustard loving’ heart desires.
Fresh Dijon Mustard From Scratch with a little kick! Ready for tons of sandwiches, some from scratch mayo, or Crock Pot Honey Mustard Chicken – coming soon!
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Dijon Mustard from Scratch
Ingredients
- 3 Tablespoons brown mustard seeds
- 3 Tablespoons of yellow mustard seeds
- 1/3 cup white wine vinegar or distilled white vinegar is fine, too
- 1/3 cup dry white wine
- 1 Tablespoon of minced shallot
- 3/4 teaspoon of salt
- 1/4 teaspoon of white pepper
- pinch of 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. Emeril says 2 weeks but I think it lasts much longer, 3-4 weeks.
What dry white wine did you use to make Dijon mustard?
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! 😀
Hi. I’m interested in trying this. How long can it be kept in the refrigerator?
That’s great! It’ll last about 2 weeks in the fridge 😊
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.)
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!
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!
I hope you do, Jacqueline – it changes your mustard world!
No idea you could make your own mustard and I can’t wait to try this! Pinned!
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!
Thanks, Pam! We sure do love it and I hope you get to make this soon!
What a great idea, I never would have thought to make my own mustard!
It’s so easy and makes the world of difference in taste.
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?
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!
Can I leave the ingredients marinating in the refrigerator for close to 24 hours before combining?
Hi Shari! Yes, I don’t think that’ll be a problem!
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
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!
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.