Mustard is my favorite condiment and I love so many of the different varieties. From the sweet mustards of Bavaria, to Ballpark screaming yellow mustard to my much loved honey mustard dipping sauce. But this, this my friends is the Holy Grail of all mustards; direct from France is the infamous Dijon Mustard! History notes that Dijon Mustard hails from the city of Dijon in the Burgundy region of France. In order to be “Dijon” mustard it must include mustard seeds, dry white wine, white wine vinegar and salt. Nothing else need apply. In doing research for this blog I found recipes that included shallots, onions, garlic, sugar, pepper and even allspice. All of that may make a lovely mustard but it is not Dijon Mustard! So today we are making the traditional Dijon Mustard just as it was developed in France. Dijon Mustard when purchased in store can be rather pricey, which is a word that tells me I can do better, much better! So here, for the cost of mustard seeds which was about 25 cents and 10 cents worth of white wine and white wine vinegar, is a rather perfect (I think) Dijon Mustard. It is about medium sharp, and you can adjust the heat level by using more brown mustard seeds and fewer yellow mustard seeds. Sparky and I both think this combination works very well. In order for the flavors to meld and lose their bitterness, I advise waiting 3 days before using the mustard. That was today for us and it was delicious spread on a cracker topped with a slice of homemade venison summer sausage. Tonight I smeared it on chicken thighs then dipped them in seasoned Panko Bread crumbs before cooking. Fabulous! Those are Sparky’s hands helping me with the photo. So easy to make. The soaking time is the longest part.
Here’s what were are looking for!
Homemade Traditional Dijon Mustard
Ingredients
- 3 Tbsp yellow mustard seeds
- 3 Tbsp brown mustard seeds
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine
- 3/4 tsp salt
Instructions
- Combine all the ingredients in a small nonmetallic bowl. Cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours to soften the seeds.
- Spoon into a food processor and process until thick and chunky. I used my immersion blender and it worked great.
- If you like a more rustic mustard with lots of seeds, then you are done. I like a smoother product so I took it another step.
- Spoon the mustard mixture into a sieve. Using the back of a heavy spoon, push the mustard through the sieve. This removes most of the seed hulls.
- Spoon into a clean glass jar and place in the fridge for a couple of days to meld the flavors. Oh my goodness, is this ever delicious! We taste tested it by putting a little bit on a cracker and topping it with a thin slice of summer sausage.
- There are so many uses for Dijon mustard. I coated chicken thighs with the mustard, then pressed seasoned Panko bread crumbs into the mustard. Skin side down, I browned the chicken on the stove top, then finished baking it in the oven. Delicious!
- Thanks for stopping by today my friends. This past week has brought some terrible weather patterns across the country with sub zero temps and massive power outages. I hope and pray you and yours all are safe and secure. And with that, our journeys continue. Hugs and much love from me, Karen,TJG
Tanks for sharing this recipe. I live in Japan and dijon is a little hard to find. Used ACV instead. Hope it turns out good.
How did it come out.? White wine vinegar has a little more zing to it.
I liked your recipe better than any others I saw. I LOVE IT SO MUCH! I’ve only been able to find yellow and black seeds and this works great coz I like it zingy. I bought some cute little jars and i am now gifting mustard to all my friends and they love it too!! I’ve tried 4 different ratios of black to yellow seeds. I like them all! Thanks for this – i am officially a mustard maker 😄
You’re awesome. What ratios have you used. I used black and yellow. I may try black and brown next. I love the Coleman’s mustard powder from England I buy it by the pound.
I made this but I allowed the seeds to steep in the liquid for 56 hours until almost all the liquid was gone. While it was blending, I slowly added white wine vinegar until it was the right consistency. After I found it was brownish not yellowy enough because my white wine vinegar is kind of honey coloured. IN order to make the colour where I wanted it I added 3/4 teaspoon of turmeric and I added 1/2 teaspoon of onion powder. Then I had to add equal amount more wine vinegar to counter the powders especially turmeric. Taste was great I used black mustard seed (very hot, think Coleman’s). I did not put it through a sieve so it’s kind of whole grain like. But really delicious just the same and we like our food hot with good flavour. Thanks for the recipe at least to get me started.
I’m a little deflated. I used equal amounts of yellow and black mustard seeds. I let everything sit in the fridge overnight and used my immersion blender this morning. Those little buggers won’t blend. And the taste is quite bitter. So I’m going to let it sit a while longer. Any advice?
Mustard seed hills are hard to blend up. As a sugar or a low glycemic sweetner, think maple sugar or agave, a little at a time. Also look what i did it worked out pretty good but still a little while grain like. The originating author also said to put it through a seive. Good luck