Dijon-Style Mustard

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Updated on 10/31/21
Dijon mustard

The Spruce
Prep: 48 hrs
Cook: 0 mins
Refrigerate: 24 hrs
Total: 72 hrs
Servings: 16 servings
Yield: 2 pints
Nutrition Facts (per serving)
27 Calories
1g Fat
2g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 27
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 10mg 1%
Iron 0mg 2%
Potassium 29mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Making Dijon-style mustard from scratch is surprisingly simple. Originating from Dijon, France, this style of mustard is known for its bold, tangy, sharp flavor that is fantastic on sandwiches, and it's a popular ingredient in a variety of food recipes.

The key ingredients of any Dijon mustard are brown mustard seeds and white wine. It typically uses verjuice (a juice made of unripe grapes), but today, vinegar is a common substitute in commercial and homemade versions. Once you learn how easy and inexpensive it is to make at home, you might not want to buy a jar of Dijon at the store again.

This Dijon mustard recipe is a great introduction to homemade mustard. It requires just six ingredients, though you'll need to be patient because it takes three days before it's ready to eat. You'll start by soaking brown and yellow mustard seeds in white wine and vinegar; a little confectioners' sugar is added to tame the spicy taste of the mustard seeds. It's important to use a glass bowl for this step because the acid in the wine and vinegar can react with certain kinds of metal and produce an "off" taste. For the wine, choose a good-quality dry white wine, such as Chablis, sauvignon blanc, or chardonnay.

After 48 hours, you can blend the mustard to your preference. Keep it a little chunky or make it as smooth as you like; it's fantastic either way. Then, you'll simply have to refrigerate it for 24 hours to stabilize and let the flavor develop. It keeps for a couple of months, and you'll find plenty of uses for your Dijon mustard.

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Ingredients

  • 4 tablespoons brown mustard seeds

  • 4 tablespoons yellow mustard seeds

  • 1/2 cup dry white wine

  • 1/2 cup white wine vinegar

  • 2 tablespoons confectioners' sugar

  • 1/2 teaspoon kosher salt

Steps to Make It

  1. Gather the ingredients. 

    Dijon-style mustard ingredients

    The Spruce

  2. Combine the mustard seeds, white wine, white wine vinegar, and confectioners' sugar in a glass bowl.

    Combine mustard seeds, wine, and vinegar in glass bowl
    The Spruce

  3. Cover with plastic wrap and let sit at room temperature for two days.

    Cover ingredient mixture with plastic wrap
    The Spruce

  4. Transfer the contents to a blender, along with the salt, and blend until you achieve the desired consistency—30 seconds should be about right.

    Transfer mustard mixture to blender
    The Spruce

  5. Transfer back to a glass jar with a tight-fitting lid and refrigerate for another 24 hours before using. The mustard will keep in the fridge for a couple of months as long as it's tightly covered.

    Dijon-style mustard in glass jar
    The Spruce

Recipe Variation

  • Try this mustard with sherry wine vinegar instead of white wine vinegar for a subtle but unique flavor.