Making great Dijon-style mustard may be intimidating. The truth is each step is actually pretty easy — it just takes time. But if you love this classic mustard as much as we do, this recipe is totally worth it.
Makes: 3-4 cups mustard
Prep time: 30 minutes
Soak time: 48 hours
Cook time: 4 hours
1¼ cups brown mustard seeds
1 cup yellow mustard powder
1 cup water
1 cup distilled white vinegar
¼ cup dry white wine
6-7 cloves garlic, minced
3 T white wine Worcestershire sauce
2 ½ tsp salt
2 tsp sugar
1 tsp ground allspice
¼ tsp turmeric
¼ tsp ground white pepper
¼ tsp ground mace
¼ tsp ground cinnamon
Step 1: Soaking the Seeds (48 hours)
In a large jar, combine the mustard seeds, mustard powder, water, distilled vinegar, and dry white wine. Mix well and close the jar, allowing the seed mixture to soak for 48 hours. Be sure to stir at least once per day. If you notice the seeds have soaked up all the liquid to the point where it looks gelatinous, add more of the liquid ingredients (in correct proportions) and stir well to combine.
HOT TIP: The combination of mustard and vinegar will create strong fumes. When you open the jar during soaking, be careful not to get too close or breath it in too deeply (unless you want to clear your sinuses). Seriously, it’s intense.
Step 2: Food Processor
Transfer the mixture to a food processor. Add the minced garlic and process until the mustard transforms from liquid and seeds to a creamy mixture flecked with seeds. Let it run for 5-6 minutes. If needed, add more of the liquid ingredients from Step 1 (in correct proportions) to keep the mustard creamy. Note: mustard will thicken slightly upon standing.
Step 3: Crock Pot (4 hours)
Transfer the mustard to a crock pot and put on “Keep Warm” setting. You don’t want it to get hot or simmer — you just want it to “stew” at about 130°F to 140°F. This step helps to mellow the mustard seed fire without destroying flavor. Stir several times throughout the heat treatment.
Step 4: Seasoning
Remove from the crock pot and mix in the remaining ingredients. This Dijon mustard recipe benefits greatly from 3-4 weeks of aging in the refrigerator — it helps to mellow the mustard seed fire and meld all the flavors.
HOT TIP: You may not be able to buy white wine Worcestershire sauce anymore (as far as we can tell, it’s no longer being manufactured). However, you can make a substitute version with a few simple ingredients. See our recipe for diy white Worcestershire sauce.
Now the important question: what are you going to do with all this homemade Dijon mustard? So many things! Dijon is great in salad dressings, marinades, and meat rubs. It works in slaw recipes and deviled eggs. It’s a wonderful pretzel dip on its own or can be combined with cheese and beer to make a crowd-pleasing beer cheese fondue. Dijon mustard is also a key ingredient in most mussels with white wine sauce recipes.
Now, if you still have more Dijon mustard than you know what to do with, consider giving some to friends and family. Pick up a few small jars and voila! A unique and adorable gift from your kitchen to theirs.