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Dijon Mustard Recipe (Only 2 Steps!)

Dijon Mustard Recipe (Only 2 Steps!)

Out of mustard but have mustard seeds in stock? Use them to whip up a batch of homemade mustard, or even Pickled Mustard Seeds, instead of looking for a substitute for dijon mustard! This Dijon mustard recipe is better than store bought and requires only a few ingredients.

Dijon mustard can also be utilized as a horseradish substitute.

Dijon Mustard Recipe

Mustard is a classic condiment with roots tracing back to ancient Egypt. The earliest known mustard recipe was found on a papyrus document dated around 2000 BC. However, it wasn’t until the 19th century that mustard originated in Dijon, France. Read more mustard trivia!

Variety of ingredients in small glass bowls.


Here are the “non staple” ingredients you need to make this homemade Dijon mustard recipe. Most ingredients you probably already have on hand. For the full list of ingredients, reference the recipe card below.

  • Mustard Seeds
  • White Wine (substitute: white wine vinegar)
  • Shallot (substitute: yellow or white onion)

Brown Mustard Seeds

Brown mustard seeds are typically used in mustard recipes as they give a smoother, spicier and slightly more pungent flavor than yellow mustard seeds.

However, utilizing brown mustard seeds isn’t mandatory if you’d like a “not as spicy” mustard. Our last batch (pictured) was made with 100% yellow mustard seeds.

Spoonful of mustard.

How To Make

Here’s how to make dijon mustard from scratch, in only two steps. Reference the recipe card below, for detailed instructions.

Step 1 – Add all the ingredients to a small bowl and refrigerate for 6 hours, minimum. The seeds need to soak up the liquid.

Step 2 – Transfer to a food processor or blender and blend away!

Yellow seeds in a blender.


Incorporate dijon mustard into your favorite dishes- From potato salads to Dijon Chicken to casseroles, adding a little bit of mustard can take your favorite dishes up a notch. Here are a few popular uses:

Yellow seeds in a small glass bowl.


Here are a few recipes featuring a healthy dose of mustard!

Pickled Mustard Seeds
Smoked Deviled Eggs
Smoked Leg of Lamb
Horseradish Sauce (More Horseradish uses)
Mushroom Sauce
Dill Pickle Pasta Salad
Mustard Chicken
Mustard Salmon

Expert Tips

  • Brown mustard seeds are spicier than yellow mustard seeds; minimize the use if you’re not looking for a super spicy mustard.
  • If your mustard is too thick to blend, add water a tablespoon at a time until the proper consistency is reached.
  • If your mustard is a bit bitter, add 1/2 tsp of brown sugar to balance it out a bit.
  • Does mustard go bad? It sure can if not stored properly. If it’s dry, dark or separates, throw it out.
  • Make sure to store in an airtight container in the refrigerator to ensure maximum longevity.

Mustard in a small bowl with a spoon.

Best Dijon Mustard

Some condiments aren’t worth the effort to make from scratch, but mustard isn’t one of them. Other than the 6 hours it takes for the seeds to soak up the liquid, you’ll only spend 10 minutes of hands on time to make this dijon mustard recipe.

Without further ado, here is the best homemade mustard recipe!

Dijon mustard recipe in a small bowl with a silver spoon.

Dijon Mustard Recipe

Whip up a batch of homemade mustard, instead of looking for a substitute for dijon mustard! This mustard recipe is better than store bought and requires only a few ingredients.
5 from 1 vote
Prep Time: 10 minutes
Refrigeration: 6 hours
Total Time: 6 hours 10 minutes
Course: Condiments
Cuisine: American
Keyword: Mustard
Servings: 8 Tbsp
Author: Darcey Olson
Cost: $2.00


  • 6 Tbsp mustard seeds, yellow and/or brown (*Note 1)
  • cup white vinegar
  • ¼ cup dry white wine (*Note 2)
  • 1 tbsp minced shallot (*Note 3)
  • tsp salt
  • ¼ tsp white pepper
  • 1 pinch all spice


  • Add all the ingredients to a small mixing bowl and mix to combine. Cover with plastic wrap and refrigerate for a minimum of 6 hours.
  • Transfer to a food processor or blender. Blend until your desired consistency is achieved. Add water, 1 tbsp at a time, if too thick to blend.
  • Transfer to an air tight container and store in the refrigerator for up to a month.


Note 1 - Mix and match between the two, in any ratio. Keep in mind brown mustard seeds are spicier than yellow.
Note 2 - Replace with water if you don't have wine on hand.
Note 3 - Substitution option: yellow or white onion.
Tried this recipe?Let us know how it was!
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