Dijon-Style Mustard

Written by
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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Danilo Alfaro
Updated 06/21/19
Dijon mustard

The Spruce

 
  • Total: 48 hrs
  • Prep: 48 hrs
  • Cook: 0 mins
  • Refrigeration time: 24 hrs
  • Yield: 2 pints (16 servings)
Nutritional Guidelines (per serving)
12 Calories
0g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 pints (16 servings)
Amount per serving
Calories 12
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 0g
Calcium 6mg 0%
*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.)

This mustard recipe is made with whole brown and yellow mustard seeds along with white wine and wine vinegar. It's basically a variation on the classic Dijon mustard, and it's blended so that it has a slightly crunchy texture.

You'll need to soak the mustard seeds for 48 hours before starting the prep, and the finished mustard needs to refrigerate for another 24 hours to stabilize, but the actual prep time is more like 30 seconds.

Ingredients

  • 4 tablespoon brown mustard seeds
  • 4 tablespoon yellow mustard seeds
  • 1/2 cup dry white wine (such as a good quality Chablis, Sauvignon Blanc or Chardonnay)
  • 1/2 cup white wine vinegar (or sherry wine vinegar)
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons icing sugar

Steps to Make It

  1. Gather the ingredients. 

    Dijon-style mustard ingredients.

  2. Combine the mustard seeds, wine, vinegar and sugar in a glass bowl. It's important to use glass because the acid in the wine and vinegar can react with certain kinds of metal and produce an off taste.

    Combine mustard seeds, wine and vinegar in glass bowl
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  3. Cover with plastic wrap and let sit at room temperature for two days.

    Cover ingredient mixture with plastic wrap
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  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
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  5. Transfer back to a glass jar with a tight-fitting lid and refrigerate for another 24 hours before using.

    Dijon-style mustard in glass jar
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  6. Enjoy!

The mustard will keep in the fridge for a couple of months as long as it's tightly covered.