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If you love the thick and spicy flavor of whole grain mustard you are going to want to make this amazingly easy homemade Whole Grain Dijon Mustard recipe.
You won't believe how easy it is to make. 3 simple steps and 6 simple ingredients to the best whole grain Dijon mustard you have ever tasted.
This homemade mustard recipe is very easy to make.
I have made a homemade Dijon Mustard recipe that needed to be processed in a hot water bath canner.
It tastes amazing but I needed an easier version of homemade Dijon mustard I could make that didn't require all the steps to make a shelf stable and preserved by canning Dijon mustard recipe.
The other mustard recipe required canning equipment and I am sure most of you probably don't have those supplies on hand.
The great thing about that processed Dijon mustard recipe is that you can make one batch of about 6 jars and store the mustard in the cabinet for 18 months.
You can't do that with this whole grain mustard recipe.
This mustard recipe makes about 3 cups of grainy mustard and needs to be refrigerated.
To make this easy Whole Grain Dijon Mustard recipe you only need a few ingredients, a bowl or quart mason jar, and a stick blender or food processor to blend the mustard ingredients to a spreadable consistency.
It's up to you whether you end up with very grainy Dijon mustard or smooth Dijon mustard. I like to use a grainy mustard for certain foods like a hot dog with sauerkraut.
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3 Steps To Make Dijon Mustard
Step 1: Mix the 6 mustard ingredients together in a bowl.
Step 2: Soak the ingredients.
Step 3: Blend the mustard ingredients.
That's all there is to making homemade grainy mustard at home.
Mustard is one of those condiments that everyone has in their refrigerator and only pulls out when they are eating a ham sandwich, hot dog, or sausage on a bun.
But what if you could make an amazing homemade spicy mustard that is so good you will find yourself reaching for it instead of all of the other condiments you have in the refrigerator?
This easy whole grain Dijon mustard recipe is delicious spread on a sandwich, burger or used to make the best honey mustard for chicken wings.
FAQ
Homemade grainy Dijon mustard will last up to six months in the refrigerator when properly stored in an airtight glass container.
Homemade Grainy Dijon Mustard can be served with any food that pairs well with yellow mustard. It pairs well with ham, hot dogs, and sausage.
Equipment & Supplies
- Mustard Seeds: You will need brown mustard seeds and yellow mustard seeds
- Glass bowl or large jar: A glass container is recommended when making homemade mustard so the ingredients during the soaking/fermenting time do not have a reaction to a metal or plastic container changing the flavor.
- Blending the mustard: a stick blender, small food processor or blender is needed to grind the whole mustard seeds into smaller bits.
Recipe Prep
The most difficult part of making homemade Whole Grain Dijon Mustard is finding the mustard seeds.
You will probably need to order brown and yellow mustard seeds online.
You will need four tablespoons of each the brown and yellow mustard seeds. This doesn't sound like much and you could probably buy multiple bottles on the spice aisle but you are going to pay a lot more buying it that way. It is cheaper to buy a pound of each type of mustard seed online.
Plus you will have plenty of mustard seeds left over so you can make this recipe again and trust me you will want to make this recipe again.
Dijon Mustard Ingredients
- ½ cup white wine (I used Pinot Grigio)
- ½ cup white wine vinegar
- 4 tablespoons brown mustard seeds
- 4 tablespoons yellow mustard seeds
- ½ teaspoon salt
- 2 teaspoons granulated white sugar
- ½ cup plus 1 tablespoon water
Instructions
- Measure the white wine and the white wine vinegar into a glass container (I used a bowl)
- Add the 4 tablespoons of brown mustard seeds and 4 tablespoons of yellow mustard seeds to the bowl. Measure the sugar and the Kosher salt into the bowl.
- Use a plastic spoon or silicone spatula to stir the mustard ingredients.
- Place a piece of plastic wrap or cheese cloth over the top of the bowl. Place the bowl on the counter and let the mustard ingredients ferment for 48 hours.
- After 48 hours pour the fermented mustard ingredients into a small food processor or blender. Pulse the mustard seeds to combine them with the liquid. Begin to slowly add the water to the mixture a little bit at a time. Pulse between each addition until the grainy mustard is the consistency that you like.
- If after adding all of the water if you still want a thinner less grainy mustard continue adding water 1 teaspoon at a time and blending. Do not add too much water though. Grain brown mustard should be very thick and spreadable.
- Pour the Whole Grain Dijon Mustard into a glass jar and refrigerate. (SEE NOTES)
- Homemade mustard will last up to 6 months if stored and refrigerated properly.
There you have it! I told you it was easy to make homemade grainy mustard at home. Now go make a thick ham sandwich or grill some sausage on the grill. You deserve a treat today!
Serving Suggestions
- Instant Pot Brats with peppers and onions
- Corned Beef On Rye with Sauerkraut
- Cheese Platter
- Meat & Cheese Platter
Related Recipes
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Best Homemade Grainy Dijon Mustard
Ingredients
- ½ cup white wine I used Pinot Grigio
- ½ cup white wine vinegar
- 4 tablespoons brown mustard seeds
- 4 tablespoons yellow mustard seeds
- ½ teaspoon Kosher salt
- 2 teaspoons granulated sugar
- ½ cup plus 1 tablespoon water
Instructions
- Measure the white wine and the white wine vinegar into a glass container (I used a bowl)
- Add the 4 tablespoons of brown mustard seeds and 4 tablespoons of yellow mustard seeds to the bowl. Measure the sugar and the Kosher salt into the bowl.
- Use a plastic spoon or silicone spatula to stir the mustard ingredients.
- Place a piece of plastic wrap or cheese cloth over the top of the bowl. Place the bowl on the counter and let the mustard ingredients ferment for 48 hours.
- After 48 hours pour the fermented mustard ingredients into a small food processor or blender. Pulse mustard seeds to combine them with the liquid. Begin to slowly add the water to the mixture a little bit at a time. Pulse between each addition until the grainy mustard is the consistency that you like.
- If after adding all of the water you still want a thinner less grainy mustard continue adding water 1 teaspoon at a time and blending. Do not add too much water though. Spicy brown mustard should be very thick and spreadable.
- Pour the Whole Grain Dijon Mustard into a glass jar and refrigerate.
- Makes about 3 cups.
Video
Notes
- Glass bowl or large jar: A glass container is recommended when making homemade mustard so the ingredients during the soaking/fermenting time do not have a reaction to a metal or plastic container changing the flavor.
- Blending the mustard: a stick blender, small food processor or blender is needed to grind the whole mustard seeds into smaller bits.
- How long does it last?: Homemade mustard will last up to 6 months if stored and refrigerated properly.
- Storing: To help your mustard last longer put about a ½ cup to 1 cup of mustard in one container and the remaining mustard in another container. When serving use the smaller container to serve. This will prevent the large batch of mustard from being contaminated.
