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 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
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
It's as easy as 1, 2, 3.
- Mix everything in a bowl and let sit overnight or for at least 8 hrs.
2. Mix in a food processor (this is our favorite!)
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!
Great Recipes to Use It With
Now that you have this Dijon Mustard, time to use it!
Crock Pot Honey Mustard Chicken
Easy Caesar Dressing From Scratch
FAQs
Nope! You can totally use a little onion, white, yellow, whatever you have.
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.
You can! Just replace it with a little more white vinegar and water. See recipe notes.
Up to a couple of months! But always check for spoilage, if it dries up, darkens, or begins to separate.
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!
Equipment
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
- 1/2 - 1 Teaspoon brown sugar optional
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. Taste and add brown sugar if too bitter for your taste.
- Store in a small mason jar in refrigerator for up to 2 weeks to 2 months. See notes.
Delicious
The first time I made this recipe the mustard was blue ish and was way to spicy, but the second time I added less white wine and it was great.
I've been doing this kind io thing for years and at one time made MUSTARD to order but I've never heard of using ONIONS or SHALLOTS though I have used GARLIC. One of my more memorial mustards was made with a FAMOUS UK BREW known a NEWCASTLE BROWN with a touch on KOREAN Pepper sauce. Theresw is a small]ish] enterprise a few miles down the road who's doing this semi-commerially in small batches and at of course a price that to me is eye-watering As toom ,it's success or otherwise i have no idea. But I have tried his GUINESS mustard and that does go very well with HOT BEEF or HAM sandwiches.
Onions, garlic, and shallots are all of the same family. Did you try the recipe?
Can we use ground mustard instead of whole seeds?
Excellent!
Hi .
Taste of mustard is brilliant.I followed recipe 100% but very runny consistency . How can I thicken it.
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?
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.
Do you have to use brown mustard seed? I can’t seem to find none in store.
Nope! You can use just all yellow, no problem.