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.
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!
Just a comment for any pregnant ladies out there, the amount of wine you would ingest from some mustard is too small to hurt a fetus. Don’t want to have a glass of wine? Understood.