Dijon Mustard Recipe

Soak the seeds

Combine the yellow mustard seeds (0.5 cups) and brown mustard seeds (0.25 cups) in a small bowl. Pour in the dry white wine (0.5 cups) and white wine vinegar (0.25 cups) plus 0.25 cups water. Stir to ensure seeds are submerged. Cover and let sit at room temperature for 8–12 hours (overnight). This softens the seeds and infuses wine flavor.

Blend to texture

After soaking, transfer the seed-and-liquid mixture to a blender or food processor. Add 1 tablespoon Dijon-style prepared mustard if using for a silkier starting texture. Pulse 10–15 times until mixture is mostly smooth but still has slight grain for authentic Dijon texture. Stop and scrape down sides as needed.

Season and refine

To the blended seeds add kosher salt (1.25 tsp), granulated sugar (0.5 tsp), ground turmeric (0.25 tsp), coarsely ground black pepper (0.5 tsp), 1 tablespoon neutral oil, and 1 teaspoon honey if using. Blend on medium speed for 20–30 seconds until fully incorporated. Taste and adjust: add up to 0.5 tsp more salt or 0.5–1 tsp more honey depending on preference. If mustard is too thick, add up to 1–2 tablespoons water or additional white wine, 1 tablespoon at a time, blending between additions to reach desired consistency.

Mature the flavor

Transfer the mustard to a clean jar with a tight-fitting lid. Let the mustard rest in the refrigerator for at least 24 hours before using so flavors mellow and harmonize. Flavors continue to develop over 3–7 days. If you prefer a hotter mustard, allow to rest for only 12–24 hours; cooler, longer rest mellows the heat.

Storage and use

Store refrigerated for up to 1–2 months. Use in sandwiches, dressings, marinades, or as part of your Father’s Day at-home BBQ kit. Bring to room temperature before serving for best spreadability.