This classic Dijon mustard recipe is very easy. It really only takes 5 minutes to make after soaking the mustard seeds. The result is a rich and flavorful mustard that will last for months in the fridge.
Why make mustard?
I have been making homemade mustard for a long time. Here’s why:
- Nearly every store-bought jar of Dijon mustard contains added sulfites. It’s what keeps the mustard looking bright for the duration of its shelf-life. Since there are sulfite allergies in my household, this Dijon mustard recipe is our best option.
- Homemade mustard is SO EASY. It takes about 5 minutes and I can make all sorts of different flavors, like this yellow hot dog mustard.
- Homemade mustard lasts just as long in the fridge as store-bought mustard. So I make a few pints every 6-8 months.
- Dijon mustard is perfect for adding a sharp and pungent flavor to everything from salad dressing to cheese sauce. So having a large jar of Dijon mustard in my fridge is a culinary necessity.
- It’s zero-waste! And we’re really trying to do our part to reduce the amount of packaged goods that we buy.
Different Soaking Liquid Options
The traditional Dijon mustard recipe involved mixing mustard seeds with verjuice (basically unfermented wine made from sour fruits). Modern recipes usually involve wine or cider. And store-bought Dijon usually is made with white wine.
Honestly, I’ve been making Dijon for years with whatever I happen to have available. It always works out, and it’s always delicious. Since the goal is to replace the traditional verjuice, with a sour fruity liquid, there are two main options.
1. Wine or hard cider
This Dijon mustard recipe is ideal for anyone who makes homemade wine or cider. Just use whatever you happen to have available.
I’ve made homemade Dijon mustard with plum wine, pear cider, and peach wine. It’s perfect for that bit of liquid that is left over when you’ve racked your wine to a clean jug. Just pass the liquid through two layers of butter muslin to remove the spent yeast and other solids.
If you don’t brew your own wine, then use white wine instead.
2. Apple Cider Vinegar or kombucha
Feel free to use other fruit vinegar instead. Just don’t use white vinegar or balsamic vinegar which would both dramatically change the flavor.Print
Homemade Dijon mustard is so quick and easy. Unlike store-bought mustard, it is preservative-free. It’s perfect for salad dressing, sauces, and sandwiches.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: French
- 1/2 cup mustard seeds (see notes)
- 3/4 cup of soaking liquid (wine or ACV and water, see notes)
- 1/2 tsp salt (non-iodized)
- 2 Tbsp filtered water
- Mix the mustard seeds with the soaking liquid in a glass container. I recommend a 2 cup mason jar.
- Leave the mustard seeds on the count to soak for 2 days.
- Add the salt, then using a blender or an immersion blender, grind the seeds and any remaining soaking liquid to the desired consistency. It is fine to have a smooth Dijon mustard or to leave some of the mustard seeds whole.
- If needed, add a few tablespoons of extra water as you grind. The amount of liquid needed will depend on the type of mustard seeds and how smooth you want the mustard to be.
- Store in a glass jar with an air-tight lid in the fridge. Allow the mustard to ripen for at least 2 weeks before using. Fresh Dijon is very hot, but the flavor will mellow over time.
- A mixture of yellow and black mustard seeds is traditional. But using just yellow seeds is fine. Black mustard seeds tend to be hotter. They also require a bit of extra liquid, so expect to add more water when you blend.
- For a classic Dijon mustard 3/4 cup of dry white wine for the soaking liquid. For alcohol-free, probiotic mustard, use 1/4 cup apple cider vinegar and 1/2 cup of water. See the section above for more options, including using kombucha or homemade fruit wine.
Keywords: Traditional, classic, vegan, gluten free, keto, probiotic, hot, coarse, fine, salad dressing, sauce, cheese, meat