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.
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! 😀