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 delicious 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.
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
- 3 Tablespoons brown mustard seeds *see recipe notes
- 3 Tablespoons yellow mustard seeds
- 1/3 cup white wine vinegar or distilled white vinegar is fine, too
- 1/3 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.
