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.
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
- 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
- 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.
- 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.