Take pride in making your own flavorful homemade Dijon mustard, this popular condiment is easier to make than you think!
Homemade Dijon mustard
Dijon mustard is a more complex and refined mustard than traditional yellow mustard. This is due to the addition of multiple types of mustard seeds, and white wine.
Brown and yellow mustard seeds comprise the backbone of Dijon. Yellow mustard seeds are the most common to find, but any well-stocked grocery store should have at least one brand of brown mustard seeds available.
Note: They may not be labeled specifically as “brown” mustard seeds, so take a close look at the seeds inside the jar, or just order brown mustard seeds online.
Traditionally the mustard is blended with white wine, I recommend Chardonnay but you can substitute your favorite dry white wine instead. Additionally, shallots and garlic are simmered with the wine, and I include a tablespoon of sugar to round out the flavor.
How to make dijon mustard
The steps to make your own homemade dijon are quite simple. First, you simmer the wine with the vinegar, shallots, garlic, and seasonings for 15 minutes, then strain out the vegetables and let cool.
Once cooled, the mustard seeds are going to soak in the liquid for 24-48 hours. This allows them to soften and plump up. Once the seeds are softened they are ready to be blended into mustard.
Add everything into a blender and puree into your desired consistency. You will have to add water to get it to an appropriate thickness and the more it is blended the more water you will need.
Finally, everything should be gently simmered on the stovetop to allow the flavors to combine. Simmer for 10 minutes, then store in the refrigerator. The flavors will continue to meld over the next few days.
Troubleshooting this recipe
- The mustard is too thick: You need to add water to the mustard when it is blended or it will be too thick to blend well. The amount of water needed will vary, so just keep adding it until you are happy with the consistency.
- The mustard is too runny: If you add too much water the Dijon will get runny. Don’t worry, you can cook out the excess liquid when the mustard is simmered in the final step. The longer you simmer the more liquid evaporates and the thicker the mustard will get.
More condiment recipes
Homemade Dijon Mustard
- 3/4 cups chardonnay (or other dry white wine)
- 1/4 cup white wine vinegar
- 1 shallot (peeled and roughly chopped)
- 1 garlic clove (smashed)
- 1 tablespoons sugar
- 1 teaspoons salt
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- water as needed
- Add chardonnay, white wine vinegar, shallot, garlic, sugar, and salt to a saucepan and bring to a simmer. Simmer for 15 minutes, allowing shallots to soften and seasonings to dissolve. Remove from heat, strain out shallots and garlic, and let cool.
- Once cooled, add mustard seeds to the liquid and place in the refrigerator for 24-48 hours to let the seeds soften.
- Add seeds and liquid into a blender and puree into your desired consistency. Add water as needed to make the mixture thin enough to blend.*
- Add blended mustard to a saucepan and gently simmer on the stovetop for 10 minutes. Add additional water if needed to correct the consistency.
- Remove from the stovetop and store in pint jars in the refrigerator. Let flavors meld for a few days prior to enjoying.
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