An easy to make, balanced recipe for coarsely ground Dijon mustard that you can use on all your sandwiches, grilled burgers, hot dogs and potato salads.
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When we think of a French mustard, we often think of a spice that intensely warms our tongue and opens the airways. Dijon is that mustard.
These complex flavors give it the versatility we’re looking for in a mustard. And whether it’s being spooned onto a grilled hamburger at the next BBQ, used to dress a potato salad when you’re dining al fresco this summer, or slathered on a turkey sandwich, this homemade Dijon mustard recipe is one you’ll make again and again will.
What is Dijon mustard?
Dijon mustard originally comes from the Dijon metropolitan area in north-eastern France. Originally, verjuice, a highly acidic juice made from unripe and unfermented grapes, replaced vinegar and was mixed with mustard seeds to make Dijon. Today, most commercial brands use both white wine and vinegar, as we did in our recipe.
The use of white wine and black or brown mustard seeds sets Dijon apart from other mustard varieties. Black and brown mustard seeds are progressively hotter and more bitter than yellow mustard seeds. Dijon is either smooth or coarsely ground, and choosing the blend too coarsely ground makes for a far more interesting mustard.
Key to success
Here are a few tips for making the perfect Dijon mustard from scratch:
- Use a white wine that you would drink, preferably something with a little more body like Chardonnay. Although a Chablis also makes an excellent mustard.
- Use plastic or glass instead of metal when soaking the mustard seeds in vinegar and storing the finished mustard. The acid and the metal react with each other and produce unpleasant flavors.
- Use a blender (countertop or submersible) instead of a food processor so the mustard seeds are properly blended. Here’s a guide to everything you need to know about high-speed blenders, and our top hand blender picks if you’re in the market for one.
- Blend the mustard for 60 seconds at a time so you don’t overload the engine.
Swaps and Substitutions
There are so few ingredients in this recipe, shift one too far off center, and the result can be a mustard that’s too bitter, too hot, or not hot at all. Here are a few swaps and substitutions you can make without affecting the mustard’s flavor:
- Instead of white wine, use a peppery red like Syrah or Grenache.
- Replace the distilled white vinegar with apple cider vinegar. The bitterness is subtle with a gentle sharpness.
How to store homemade Dijon mustard
For a stronger flavor, let the Dijon mustard sit at room temperature for two hours before using. When you’re done, store the mustard in the refrigerator in a glass jar or plastic. It has a shelf life of up to six months.
More Homemade Spice Recipes
- Honey mustard
- Ketchup
- Simple aioli
- How to make mayonnaise in a blender or food processor
- homemade tartar sauce
Dijon mustard
This recipe calls for white wine. I recommend Chardonnay or Chablis.
Diamond Crystal kosher salt has a larger grain than other kosher salts. If you can’t find Diamond brand salt, reduce the salt to 2 1/4 teaspoons of the salt you have on hand, then taste it in step 4 after 24 hours of aging. If the mustard tastes flat, increase the salt to taste.
ingredients
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8 tablespoons (80G), all brown mustard seeds
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7 ounces distilled white wine vinegardivided
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4 ounces White wine
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1 tablespoon granulated sugar
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1 1/2 tablespoon (12g) kosher Salt, preferably Diamond Crystal (see recipe note)
special equipment
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Sieve or fine mesh sieve
method
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Soak the mustard seeds and refrigerate:
In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar.
Cover and place in the fridge for 12-24 hours. Soaking will soften and plump the mustard seeds, making them easier to break up during the mixing process.
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Strain the mustard seeds:
Strain the mustard seeds through a sieve, discarding any vinegar. The liquid will be too bitter to use.
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Mix the mustard seeds:
Place the crushed mustard seeds in a blender. Also add remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt to blender. Blend on low for 20 seconds, then slowly increase to high and blend for 15 seconds.
Scrape down the sides of the blender. The consistency of the mustard will be slightly thickened.
Blend on low for 15 seconds, slowly increase to high and blend for 20-30 seconds. The consistency resembles a thick cake batter.
If you prefer a smoother texture, blend on medium-high for an additional 20-30 seconds.
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Refrigerating and storing the mustard:
Place the mustard in a jar or plastic container, cover and refrigerate for 24 hours. The mustard will be quite bitter immediately after mixing and will take time for the bitterness to wear off. It keeps in the fridge for up to 6 months.
| nutritional information (per serving) | |
|---|---|
| 16 | calories |
| 0g | Fat |
| 1g | carbohydrates |
| 0g | protein |
