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 01/16/24
Dijon mustard in a glass jar with a spoon

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Prep: 48 hrs
Cook: 0 mins
Refrigerate: 24 hrs
Total: 72 hrs
Yield: 1 1/2 cups

Making Dijon-style mustard from scratch is surprisingly simple. Originating in Dijon, France, this style of mustard is known for its bold, tangy, sharp flavor that is fantastic on sandwiches and as a popular ingredient in a variety of food recipes. And although it's similar in taste to horseradish, they're totally separate things.

The key ingredients of any Dijon mustard are brown mustard seeds and white wine. Dijon mustard recipes also typically use verjuice (a juice made of unripe grapes), but these days 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. 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 or other nonreactive cookware 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 it and let the flavor develop. It keeps for a couple of months, and you'll find plenty of uses for your Dijon mustard.

Ingredients

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for Dijon-style mustard recipe gathered

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

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

    Dijon-style mustard in covered glass jar

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Recipe Variation

Try this mustard with sherry wine vinegar, apple cider vinegar, or even red wine vinegar instead of white wine vinegar for a subtle but unique flavor.

Tips

There are so many ways to use this Dijon mustard. Try it on pork or chicken, or mixed into a vinaigrette for salad dressing (maybe with a little bit of honey). It's also great on turkey sandwiches, as a dipping sauce for soft pretzels, and alongside sausage or brats. Try it the next time you make deviled eggs or lamb.

How to Store Dijon Mustard

You can store mustard for a couple of months in the refrigerator once it's opened.

Nutrition Facts (per serving)
431 Calories
18g Fat
32g Carbs
13g Protein
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Nutrition Facts
Amount per serving
Calories 431
% Daily Value*
Total Fat 18g 23%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 644mg 28%
Total Carbohydrate 32g 12%
Dietary Fiber 6g 22%
Total Sugars 19g
Protein 13g
Vitamin C 4mg 18%
Calcium 152mg 12%
Iron 5mg 28%
Potassium 458mg 10%
*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.)