Homemade Dijon mustard is a simple recipe involving presoaking mustard seeds, then grinding them up with white wine. The simplicity of this recipe makes it a perfect mustard for anyone keen to try making their own.
Why make mustard?
I have been making homemade mustard for a few years. Here’s why:
- Nearly every store bought jar of Dijon mustard contains sulfites. It’s what keeps the mustard looking bright for the long duration of its shelf-life. Since there are sulfite allergies in my household, homemade Dijon is our best option.
- Making homemade mustard is SO EASY. It takes about 5 minutes and I can make all sorts of different flavours of mustard. I love fruit mustard, basil mustard and basic yellow mustard.
- Homemade mustards will last just as long as store-bought mustards, so I make a few pints every 6-8 months.
- Dijon is ubiquitous for adding a sharp and pungent flavour to everything from salad dressing to cheese sauce.
Dijon Mustard
Traditional recipe Dijon mustard is quick and easy to make. Unlike store-bought, homemade Dijon mustard is preservative-free.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: French
Scale
Ingredients
- 1/2 cup mustard seeds (see notes)
- 1/4 cup cider vinegar with mother
- Filtered water (enough to cover the seeds)
- 1/2 tsp salt (non-iodized)
- 1/2 dry white wine
Instructions
- Mix the mustard seeds with the salt, water, and cider vinegar in a non-reactive glass container.
- Allow them to soak for 2 days.
- Using a blender or an immersion blender grind the seeds to the desired consistency. Add white wine as you grind to get a smooth consistency. See notes for more details.
- Store in a glass jar in the fridge. Allow to ripen for at least 2 weeks before using. Fresh Dijon is very hot, and the flavour will mellow over time.
Notes
- A mixture of yellow
and black mustard seeds
will give you a very authentic Dijon mustard. But using just yellow seeds is fine.
- There are a number of brands of cider vinegar with mother available on the market, including: Viva Naturals, Braggs
and Dynamic Health
. These will ferment the seeds, however, any cider vinegar will provide enough acidity to break down the seeds.
- The amount of wine required for grinding will depend on a number of things: how coarse or smooth the mustard will be, how much water was used in soaking, whether you used just yellow seeds or a mix of yellow and black. Just keep adding wine until you get the right consistency.
and 
will give you a very authentic Dijon mustard. But using just yellow seeds is fine.
Great mustard. Went well with the first hotdogs of the season.
★★★★
Thanks! It is one of my favourite recipes.
Can i ferment dijon mustard? Jus curious 😉
★★★★★
If you use cider vinegar with a mother, then it’s probiotic. And soaking the mustard seeds certainly breaks them down… but it is not fermented in the traditional sense.
Is there a way to make it without the wine as I can’t use it? Like just add water and let it ferment outside the refrigerator. Thanks. wine.
The wine is what provides that Dijon flavour… You could make it with water, but you might enjoy a different flavour of mustard instead? https://www.fermentingforfoodies.com/fermented-yellow-mustard/
I used 1/4 c kombucha and 1/4 c sauerkraut juice instead of white wine. It turned out well! I am making the next batch with just kombucha.
★★★★★
Sounds yummy! A sour kombucha could also replace the cider vinegar.