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
- 2 Tablespoons brown mustard seeds *see recipe notes
- 3 Tablespoons yellow mustard seeds
- 1/3 cup white vinegar or apple cider vinegar will work, 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.
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.
What about pre- toasting the seeds in a frying pan real quick ?
Sure! It’ll definitely bring out of some the flavor, but just be careful they don’t toast too much! ☺️
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.
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.
Approximately how much does this recipe make?
Hi Rose! It fills almost a half pint jar!
Thanks!
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!
Great idea, Dani!! So glad you enjoyed it!
So tasty! Thank you!
so glad you liked it, Dani!!
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.
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?
hello! thanks for the recipe!
can i exchange white wine for sake (japanese drink)?
thanks
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!
Have you tried canning this for longer storage? If so, do you have any instructions?
Hi Lisa,
I haven't tried canning this yet, but you should be able to can it using a water bath!
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.
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!
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!
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!
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?
Water instead of wine would be ok, but I don't know about coconut vinegar, as I've never used it.
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.
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!
No idea you could make your own mustard and I can't wait to try this! Pinned!
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!
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 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.)
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 😊
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?
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.
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!
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! 😀