Dijon Mustard
Transform your homemade condiments game with this bold and flavorful Dijon Mustard recipe! Made from a harmonious blend of yellow and brown mustard seeds soaked in dry white wine and white wine vinegar, this recipe lets you craft a rich and tangy mustard with an authentic French-inspired taste. Finely chopped shallots, garlic, and a touch of honey add depth and complexity, while optional turmeric lends a vibrant golden hue. Whether you prefer a creamy, smooth texture or a slightly grainy finish, this easy recipe is fully customizable to your taste. Perfect for elevating sandwiches, salad dressings, marinades, and more, this DIY Dijon Mustard promises unmatched freshness and flavor. Ready in just minutes (excluding soaking time), it's your go-to condiment for gourmet meals.
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Recipe Information
Ingredients
- 6 tablespoons Yellow mustard seeds
- 2 tablespoons Brown mustard seeds
- 1 cup Dry white wine
- 1 cup White wine vinegar
- 1 cup Water
- 1 Shallot, finely chopped
- 1 Garlic clove, minced
- 1 tablespoon Honey
- 1 teaspoon Salt
- 0.25 teaspoons Turmeric (optional, for color)
Instructions
In a medium-sized mixing bowl, combine the yellow mustard seeds and brown mustard seeds with the white wine and white wine vinegar. Cover the bowl and let the mixture soak for at least 8 hours or overnight to soften the seeds.
Transfer the soaked mustard seeds and liquid to a medium saucepan. Add the water, finely chopped shallot, minced garlic, honey, salt, and turmeric, if using.
Place the saucepan over medium heat and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 15–20 minutes, stirring occasionally, until the mustard seeds are tender and the mixture thickens slightly.
Remove from heat and allow the mixture to cool slightly, about 10 minutes.
Using an immersion blender or a standard blender, puree the mixture until it reaches your desired consistency. Blend longer for a smoother Dijon mustard or less for a grainier texture.
Transfer the Dijon mustard to sterilized jars or airtight containers. Let it cool completely before sealing. For the best flavor, allow the mustard to mature for at least 2–3 days in the refrigerator before use.
Store in the refrigerator for up to 3 months and stir well before each use.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 23.9 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
