Today we’re taking things up a notch with this homemade dijon mustard recipe. 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 recipe acts as a great entry point to those of you who want to experiment with making your own condiments.
The great thing about sauce and condiment recipes like this is that you tweak them in line with your personal preferences. I’ve made homemade sriracha before, and this let me make it far hotter and sweeter than the sauces I’ve managed to find in stores before.
Mustard presents another great opportunity to experiment with this, and hopefully this recipe will help you find a solution that is as mild or strong as you like.
Some people like mustard but often find some varieties too strong, while others find it not strong enough. While others prefer it more tangy, more acidic, or even sweeter.
This recipe should create a good ‘base level’ solution for most people, which they can then adjust in future attempts to try to find something that aligns perfectly with their own tastes.
If you would like to make it sweeter, then you can make additions like honey to the mix. Just be sure to only add a little at first, and tweak further to taste.
This recipe is easy, however it does demand quite a bit of time, most of which is the sauce being allowed to rest and blend naturally.
Active cooking or prep time is only about 30-40 minutes in total, however it will need several days resting in your refrigerator while you allow the ingredients to blend, rising to that iconic dijon taste.
Yes, dijon is largely fairly cheap to buy, but where’s the fun in that? This recipe is a fun way to make a mustard that suits your tastes perfectly.
Homemade Dijon Mustard
- 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.