Dijon Mustard From Scratch
Making your own Dijon Mustard From Scratch takes only a few ingredients and little time. It’s way easier than you think!
Next, try our Homemade Yellow Mustard!
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
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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 vinegar and 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.
I can’t rate this yet because it’s sitting in my fridge at the moment. I do think there’s a bit of confusion in the recipe. You mention white vinegar (or ACV) in the ingredient list, but then refer to white wine vinegar in the directions. I used white vinegar in the first batch and could tell right from the beginning that it was the wrong thing to do. Dumped it and started over. I’ve used ACV in the second because, for some odd reason, I have no white wine vinegar in my house. Must rectify that situation, but in the meantime, can you clarify which vinegars are best suited for this? Thanks.
Hi Tracy,
I am making this for the second time however I changed it up a bit to give it a bigger punch. I used Chardonnay and Prosecco white wine vinegar and black mustard seeds. I used 3 TBS of each. Due to the substitution it was a little gray so I added about 1/2 teaspoon turmeric. ANd agave in place of sugar. It was really good had a horseradishy mustard flavour due to the black vs brown mustard seeds.
Hi Joseph! Oooh I love the use of the black mustard seed and the addition of the turmeric and agave! It sounds great – thank you so much for sharing!
This is my go to base Dijon Mustard Recipe but I have made a few tweaks. add in some minced shallot and minced garlic. Also add some honey in with the sugar. Most helpful is to soak the mustard seeds in white distilled or spirit vinegar for 48 hours, drain and discard the vinegar, gets rid of a lot of the bitterness of the mustard. And for that nice mustard colour, add in 1/4 tsp of turmeric.
good
Glad you liked it, Ethan!