Learn how to make Dijon mustard from scratch with our quick and easy recipe. Made with mustard seeds, garlic powder, onion and more, there’s plenty of punch in this homemade condiment!
Table Of Contents
- What is Dijon mustard?
- What does Dijon mustard taste like?
- Dijon mustard vs. yellow mustard
- Dijon mustard vs. honey mustard
- What are the benefits of homemade mustard?
- How to thicken
- How to thin
- How to make the flavor stronger
- What goes with Dijon mustard?
- Homemade Dijon Mustard
If you find that store-bought mustards are either too weak or too strong for your own tastes, then why not try making your own? This homemade dijon mustard recipe is a great starting point for making more condiments, like ketchup or sriracha.
The great thing about sauce and condiment recipes like this is that you tweak them in line with your personal preferences. For this mustard recipe, you can make it as mild or strong as you like by tweaking the amount of mustard seed you add.
That said, this recipe should create a good ‘base level’ solution for most people. If you would like it to be sweeter, add a tablespoon of honey.
What is Dijon mustard?
Dijon mustard is originally from the town of Dijon, found in Burgundy in central France. While not the only type of mustard from France, it’s perhaps the most popular and has a lot of admirers abroad.
Dijon mustard can be used as both a condiment and an ingredient. In most cases, it is incorporated into vinaigrettes. The two key ingredients are white wine vinegar and unrefined brown-mustard seed, which both give the condiment its unique flavor.
It has a pale yellow color as well as a creamy consistency. It has a tangy and sharp taste, making it an excellent ingredient for vinaigrettes and adding a kick to sauces. It gets its distinctive taste from white wine.
What does Dijon mustard taste like?
Dijon mustard has a sharp and tangy flavor with a touch of spice. This means that it’s often stronger than more mild equivalents, such as wholegrain or Bavarian mustard. This strong taste means that it can only be enjoyed in moderation, but it makes it perfect as a sandwich filling, or as an ingredient in a salad vinaigrette. It’s also used to make Dijonnaise, which is a simple blend of mayonnaise and Dijon.
If you’ve ever had wasabi paste, the taste in Dijon is not too dissimilar. In fact, wasabi can often be used as a good mustard substitute for this reason.
Dijon mustard vs. yellow mustard
Yellow mustard is different because it has turmeric added to it to give it a bright yellow color. Dijon mustard has a more pale color. And also, the two differ in taste. Yellow mustard is not as spicy as Dijon mustard, which also has a sharper and tangier taste. Yellow mustard is milder. However, you can still substitute one for the other, using a 1 to 1 ratio. The flavors will differ slightly.
Dijon mustard vs. honey mustard
One of the most significant differences between the two is taste. Honey mustard has a sweet taste, while Dijon mustard has a spicy and tangy taste. Therefore honey mustard is not as hot as other mustard varieties, in particular Dijon mustard. However, not all sharpness is lost on honey mustard because there is still some mustard in there. Honey mustard works great when you need a hint of sweetness, perhaps in a salad or as a spread on bread.
What are the benefits of homemade mustard?
The major upside that comes with making anything yourself is knowing what has gone into it. So if you have certain dietary preferences, you can tweak these. You can either adjust the ingredients themselves or the quantities. You can make just the right amount that you anticipate you will need. Also, when you make your mustard, there aren’t any surprises and no added preservatives or sulfites.
The other benefit is that you can always have fresh mustard since you can make it when you want it. Also, it is a much more affordable option. It is cheaper to make than to buy. When you learn to make your own, you will not need to worry about the availability of your favorite mustard at your local supermarket.
When it comes to preservation, you will not need to worry too much. Even though homemade mustard will not have preservatives or other chemicals, the shelf life is still the same.
The core ingredients in traditional Dijon mustard are white wine vinegar, stone-ground or coarse-ground mustard seed, salt, and a large amount of dry white wine.
For our recipe, we’ll be making up for the shorter fermenting period by adding onion, garlic powder, and dry mustard. All of these combine to give the sauce a bit more kick.
Whole yellow mustard seeds
While you can use whole yellow seeds, it is also acceptable to use both brown and yellow mustard seeds.
You can also use black seeds, which are the hottest on the spectrum of mustard seeds. It depends on how much heat you want. Brown seeds are generally hotter and so be careful with these.
Intensifies the mustard flavor.
Addstartness. It is used to come up with a smoother consistency. The amount of wine you add will determine how smooth the final mixture will be. Look for any dry white wine for this recipe. If you don’t want to use alcohol, you could use water, but this will change the taste of the mustard, making it blander.
White wine vinegar
Contributes to the tart taste that Dijon mustard is infamous for. You can also use lemon juice in place of white wine vinegar. The acidity of vinegar helps the mustard maintain its bite for a longer period than when you use a less acidic liquid.
Adds more flavor to the mustard also helps to thicken it.
This recipe is easy but it is demanding on time. Active cooking or prep time is only about 30 – 40 minutes in total, however it will need two days to rest in your refrigerator to allow the ingredients to blend and rise to that iconic Dijon taste.
It can last for up to about six months to a year when it is in the fridge. This is highly dependent on the ingredients used.
How to thicken
Your mustard could be watery because of the liquid ingredients will and also lack of patience. There’s a lot of stirring that needs to be done for the mustard to be the right consistency. You should do about 45 minutes worth of stirring. Also, you must soak the mustard seeds for long enough if they will swell up and make the right consistency of mustard.
Grind the seeds long enough before you start adding the vinegar and the white wine. You want to make sure that you do this when you have now been able to come up with a paste from the ground seeds, and you begin to see the yellow mustard color.
How to thin
You can add a little extra liquid, depending on what you use. Add a little at a time to avoid adding too much at a time. Add
the liquid in as you blend.
How to make the flavor stronger
You can make it stronger by adding a bit of salt, which knocks up the spiciness and makes it flavorful. Black mustard seeds are hotter, so use those for maximum impact.
What goes with Dijon mustard?
There are many different ways to use Dijon mustard. These are some of them:
You can use Dijon mustard to dress your salads. It has a spicy kick to it and a tangy taste which is excellent for many salads. The thick consistency helps incorporate the oil and vinegar. It works exceptionally well with greens that have a bit of a bitter after taste like escarole. You can also have it with the creamier type of salads like potato salad.
All types of yellow and Dijon mustard work well as a glaze, creating an additional dimension of flavor. Try it on your next whole ham.
Due to its intense flavor, Dijon is a perfect addition to so many marinade recipes. Try it when preparing grilled chicken and leave it to marinate for three or four hours in the refrigerator.
You can rub it over meats such as pork roast. It will give you a thick crust of goodness and a spicy kick. You can also use it on chicken.
You can also use it as a substitute for whole mustard in a recipe like a riesling sauce for ham.
Homemade Dijon Mustard
How to make Dijon mustard from scratch the quick and easy way. Made with mustard seeds, garlic powder, onion, and white wine vinegar. There's plenty of punch in this homemade condiment!
5 from 5 votes
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Cook Time 30 mins
Resting 2 d
Total Time 2 d 30 mins
Course Condiment, Sauce
- 1 cup whole yellow mustard seeds
- ¼ cup dry mustard
- 1 ½ cups white wine
- ⅔ cup white wine vinegar
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 cup water or more as needed
- 1 tbsp garlic powder
- 1 tsp salt
Combine the white wine, white wine vinegar, garlic and water in a saucepan, and let it simmer for 10-15 minutes. Allow the mix to cool to room temperature before straining into a bowl.
Stir in the dry mustard, mustard seeds, salt and garlic powder into the strained liquid, before covering and letting it thicken for 1-2 days.
Puree the mix with an immersion blender until it reaches your desired consistency.
Transfer the mix to a saucepan and add a little more water and bring it to a simmer. Combine while simmering for about 10 minutes.
Pack the mustard into your choice of jars, allowing about half an inch room at the top. Aim to remove any extra air bubbles from the inside of the jars, using a spoon or knife. Apply the tops of the jars and leave in the refrigerator for about one week. This will let all the flavors blend.
The next best substitute for Dijon mustard is yellow mustard! The two are very similar and you can use a 1:1 substitution. Yellow mustard is made from white mustard seeds and uses turmeric for color. Dijon mustard tastes more tangy and a little spicier than yellow mustard, which is more mild.
If you've made homemade mustard, and it is tightly sealed, it could last for anywhere between a few weeks to six months in the refrigerator, depending on the recipe. Because of the variation in potential shelf life, you should always check for signs of spoilage before consuming homemade mustards.Why is my homemade mustard bitter? ›
High temperatures kill its action, salt and vinegar inhibit it and give you a flat, bitter mustard. So, when you reconstitute dry mustard, mix it with cold water (never boiling, as some recipes recommend) and let it stand for 10 to 15 minutes to mellow and disperse the oils.How do you make regular mustard taste like Dijon mustard? ›
What Can I Add to Yellow Mustard to Make it Dijon? It's surprisingly easy to upgrade your regular yellow mustard to make it taste more like Dijon. All that's needed is a tablespoon of white wine vinegar (or ½ tablespoon white wine and ½ tablespoon vinegar).What gives Dijon mustard its flavor? ›
Dijon mustard, a type of mustard that originated in Dijon, a town in Burgundy, France, gets its distinctive flavor from white wine. Though it was first used as a condiment as early as 1336 (by King Philip VI, no less), it didn't become widely popular until the 19th century.Does homemade mustard need to be refrigerated? ›
Homemade mustard – Expect it to last only for a day at room temperature. However, it can last from a week up to one year in the fridge, depending on the packaging and ingredients used. Dry mustard – This can last for one to two years at room temperature and an indefinite time in the fridge.What happens if you don't refrigerate Dijon mustard? ›
However, should you refrigerate mustard? If you want to maintain the optimal flavors, then yes. According to the official website for French's Mustard, “Dijon and Horseradish mustards will lose their distinct flavors if not refrigerated, so we encourage refrigerating both.”Does Dijon mustard go bad in the fridge? ›
Unopened jars of Dijon mustard can last for years when stored in a cool and dry place. Once opened, the shelf life becomes somewhat shorter. Still, as long as it's kept in an airtight container in the fridge, it will still be good for one or two years.How do you mellow out homemade mustard? ›
What gives mustard its bite is a chemical inside the seeds reacting with cool or cold liquid. You also need to break the seeds to get at the fiery chemical — it's like cutting an onion. Heat damages this reaction, however, so to make a hot mustard use cold water, and warm water for a more mellow mustard.Why do they add turmeric to mustard? ›
Turmeric is a bright, deep yellow with a very warm hue, and mustard seeds have a pale, grey-yellow color when ground and made into a paste. The turmeric started out as a way to make mustard better looking. Now it's the standard in the mustard making, and there are very few mustard companies that do not use turmeric.
You can't actually make Dijon mustard from yellow mustard because they are made from different ingredients. If you only have regular, yellow mustard on hand and need or want Dijon mustard, try adding a little mayonnaise to the yellow mustard.Does Dijon mustard have horseradish in it? ›
No, it has Vinegar, Mustard Seed, Modified food starch, Sugar, Salt, Egg Yolks, White Wine, Garlic, and Onions.What is the difference in Dijon mustard and regular? ›
Like most European mustards, Dijon is made from brown mustard seeds — as opposed to the larger, less-pungent white seeds used in American-style mustard — as well as white wine, unfermented grape juice, and various seasonings. It can range from mild to hot.Why is my Dijon mustard so spicy? ›
The level of heat in a given mustard is directly related to the specific type of seed used. Yellow mustard seeds (also called white) are the mildest, while brown and black seeds much hotter and more pungent. That said, the liquid used to moisten those seeds and bind the mustard also has a large impact on its pungency.Is Grey Poupon the same as Dijon mustard? ›
Grey Poupon is a brand of Dijon mustard which originated in Dijon, France.Does Dijon mustard have to be made in Dijon? ›
80% of seeds used to make the mustard come from Canada. A 1937 decree ruled that "Dijon mustard" can be used as generic designation and has no link to a specific terroir. However "moutarde de Bourgogne" has a PGI and its seeds have to be produced in Bourgogne.Is Dijon just mustard and mayo? ›
Dijonnaise is nothing but a combination of mayo and Dijon mustard and yet it results in something so much more than that. Maybe it's the fancy-sounding name but Dijonnaise actually makes everything it touches taste fancier.Does Dijon have garlic in it? ›
Made by mixing ground mustard seeds with wine, vinegar, water and other spices such as garlic and onion. What distinguishes Dijon mustard from other mustard is the use of white wine which is what gives it its distinctive tangy taste.How do you thicken homemade mustard? ›
When you're satisfied with the taste of the mustard just pour it in a bowl and throw it in the fridge for about an hour. This will allow the mustard to thicken up a little and the flavors will settle down a bit.Does homemade mustard go bad? ›
So, yes! Mustard does go bad after some time, and the timing depends on the specific mustard types as well as the condition they're in.
In terms of safety, there's no real need to refrigerate ketchup. Tomatoes and vinegar, the main components in ketchup, help preserve the condiment at room temperature due to their natural acidity.Why shouldn't you keep potatoes in the fridge? ›
Don't store potatoes in the fridge.
Raw potatoes have lots of starches, and the cold temperatures can turn the starches into sugars. This can make your potatoes turn sweeter and darker during cooking.
Condiments like soy sauce, vinegar-based hot sauces and honey shouldn't be refrigerated at all, according to MSN. Meanwhile, ketchup and mustard can be kept in the fridge, but won't be harmful if they're left out overnight, even if they've been opened.Is mustard still good if left out overnight? ›
While refrigeration will help maintain flavor, it's not necessary to refrigerate if you prefer to consume your mustard at room temperature. The recommended shelf life from the date of manufacture of French's Mustard is 18 months in a squeeze bottle, and 24 months in a glass jar.”How do you know if mustard went bad? ›
Texture – A runny or chunky texture that doesn't mix well is another sign of expired mustard. A little drying along the surface or around the lid is natural, however. Taste – A burning, bitter, or especially acidic taste indicates your mustard no longer cuts the mustard.How can you tell if mustard has gone bad? ›
How can you tell if opened mustard is bad or spoiled? The best way is to smell and look at the mustard: if the mustard develops an off odor, flavor or appearance, or if mold appears, it should be discarded.Does honey Dijon mustard have to be refrigerated? ›
Condiments such as ketchup and mustard
According to TheKitchn.com, yellow, Dijon, or even whole-grain mustard can be put away in the cabinet for up to two months and as mentioned before, ketchup can be kept outside the refrigerator for up to a month.
So the more finely ground the seed the more potent and spicy the flavor will be. For more mild mustard, soak the seeds in water overnight before grinding. Heat damages this reaction, so to make a hot mustard use cold water, and warm water or cook the mixture for a more mellow mustard.Why is my homemade mustard so strong? ›
With potency comes bitterness
This is precisely why homemade mustards are more potent than store-bought versions, according to Serious Eats. Not only is fresh mustard stronger, but an unpleasant bitterness is activated at the onset of cracking the seeds.
You can easily add extra milk, cheese, cream, yogurt, or creme fraiche to a hot or cold sauce. Adding a dairy product to your dish will help neutralize too much heat as well as weaken the taste of the mustard.
Fat naturally masks bitter tastes and makes them more palatable. This is why adding some milk or cream to coffee makes it taste better. Try using a cream sauce, milk, fatty cheese, olive oil, or similar fatty ingredients to help cover bitter tastes.How do you reduce pungent taste? ›
You should add milk, curd or even cream to the dish to adjust the spice levels. Apart from adding in the dish, you should drink milk rather than water to reduce the effect of hot spicy food.Why is Chinese mustard so good? ›
Chinese mustard is pungent, spicy and strong in taste, and it'll wake your taste buds up immediately with its horseradish-like heat. Like wasabi, it has sinus-clearing properties. Even a whiff will make your nostrils flare!Why does Chinese mustard taste different? ›
To make Chinese hot mustard, the seeds are first dehydrated and then ground into a buttery, fine, beige powder that's much more tame in appearance than taste. “It has a very particular horseradish, or wasabi-like, sinus-clearing quality to it. It punches you in the nose,” says Christina Chaey, Bon Appétit contributor.Why is Chinese mustard so strong? ›
Chinese mustard's primary ingredient is mustard seed. Its horseradish-like heat doesn't come from horseradish; instead, it's hot because the mustard seed used to create it is highest in myrosinase, an enzyme that causes heat when cracked and mixed with liquid.Why is there no Dijon mustard? ›
The Dijon region has been famous for its mustard seeds since the Middle Ages, but production has been decimated by pests as chemicals used to kill them have been banned. The Dijon region has been famous for its mustard seeds since the Middle Ages, but production has been decimated by pests.Which is healthier yellow or Dijon mustard? ›
Yellow mustard has lower sodium content, but other than that, there is no further difference in terms of healthiness. The real difference comes down to taste preference, with Dijon being sharper and having a more tangy taste, while yellow mustard is milder.Does GREY Poupon have horseradish in it? ›
Whether you're making lunch or preparing for a dinner party, Grey Poupon Deli Mustard is sure satisfy your next occasion. DISTILLED WHITE VINEGAR, WATER, MUSTARD SEED, SALT, HORSERADISH, WHITE WINE, CITRIC ACID, TARTARIC ACID, FRUIT PECTIN, SUGAR, SPICES.Is GREY Poupon the best mustard? ›
Grey Poupon: the mustard made for cooking. Ever since the first jar was created in 1866, Grey Poupon has been the undisputed king of mustards. Read on as we explore why Grey Poupon has always been the connoisseur's choice, before delving into some classic mustard-flecked dishes.Why does Dijon taste like horseradish? ›
This one has a greater brown mustard seed concentration, which gives it a spicier flavor and darker brown color. Often used in Japanese, Indian, and Chinese cuisines, brown mustard gives a dominant flavor since it comes from a flowering plant similar to that of horseradish, wasabi, and arugula.
- Stone Ground Mustard. Stoneground mustard can also be made from brown mustard seeds like Dijon. ...
- Yellow Mustard. ...
- Whole Grain Mustard. ...
- Hot English Mustard. ...
- Spicy Brown Mustard. ...
- Wasabi. ...
- Horseradish Sauce. ...
- Honey Mustard.
Dijon and Brown Mustards – Good for 2-3 years unopened; good for 1 year opened and in the refrigerator. Honey Mustard – Good for 2-3 years unopened; good for 1-2 years opened and in the refrigerator.How do you know if mustard goes bad? ›
How can you tell if opened mustard is bad or spoiled? The best way is to smell and look at the mustard: if the mustard develops an off odor, flavor or appearance, or if mold appears, it should be discarded.How do you make mustard last longer? ›
Adding salt to the recipe is what helps preserve the mustard (along with the vinegar). My jar is usually finished within about a month and a half, but I think this would be fine to store for three months, in an airtight container in the fridge– If not, even longer.Is it OK to eat expired Dijon mustard? ›
But, like many other products, mustard may have a best by date or use by date which is simply the last date by which a manufacturer will vouch for a product's quality, not its safety. Because of this distinction, you may safely use your mustard after the use by date has expired.Does Dijon mustard have alcohol? ›
You would be surprised at the number of packaged and already cooked foods that contain small amounts of alcohol, including many specialty foods found in delicatessen or gourmet shops. Pure vanilla and almond extract, and some brands of Dijon mustard are examples.Does mustard help with cramps? ›
The body uses acetic acid to produce acetylcholine, which is essential for leg muscle contractions. This is why mustard is effective for leg cramp relief. Mustard contains acetic acid. Yellow Mustard is the only kind of mustard documented to relieve nighttime leg cramps.Can you freeze honey mustard? ›
Make sure to store the dipping sauce in an airtight container and keep it in your fridge. It will last for up to 3 weeks in your fridge so definitely make it ahead of time if you want to. I do not recommend freezing this honey mustard sauce. The mayonnaise will not thaw well and it will separate.Can you get food poisoning from mustard? ›
It is possible to get food poisoning from mustard. In 2015 a Canadian brand of mustard was recalled due to Clostridium botulinum contamination. Clostridium botulinum thrives in an acidic environment and an infection is often characterized by blurred vision and stomach cramping.Does peanut butter go bad? ›
An open jar of peanut butter stays fresh up to three months in the pantry. After that, it's recommended to store the peanut butter in the fridge (where it can maintain its quality for another 3-4 months). If you don't refrigerate, oil separation can occur.
If it's in the pantry, mustard is good to use for one to two years after it was bought. If it's in the refrigerator, that gets cut down to one year since it's opened.Does homemade mustard need to be canned? ›
Looking for an easy Dijon Mustard you can make at home without canning? This easy Whole Grain Dijon Mustard recipe will make a jar of spicy grainy Dijon mustard that goes right into the refrigerator and lasts for months. No canning needed and it is perfect served with a holiday ham.