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Homemade Traditional Dijon Mustard

Dijon Mustard can be so sharp it will knock your socks off! It can also be medium sharp or even mild in flavor. It all depends on the mustard seeds you choose to use. Black mustard seeds are killers. Brown mustard seeds are a more medium sharp and yellow seeds are the mildest. I chose to make a medium sharp mustard and we were really happy with how it turned out. Mind you, I had never made Dijon Mustard before, so it was a guesstimate on my part but we think my guess was good. Neither too hot nor too mild, but feel free to adjust the seeds to your likening.
Prep Time15 minutes
Total Time12 hours 15 minutes
Servings: 6 ounces

Instructions

  • Combine all the ingredients in a small nonmetallic bowl. Cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours to soften the seeds.
  • Spoon into a food processor and process until thick and chunky. I used my immersion blender and it worked great.
  • If you like a more rustic mustard with lots of seeds, then you are done. I like a smoother product so I took it another step.
  • Spoon the mustard mixture into a sieve. Using the back of a heavy spoon, push the mustard through the sieve. This removes most of the seed hulls.
  • Spoon into a clean glass jar and place in the fridge for a couple of days to meld the flavors. Oh my goodness, is this ever delicious! We taste tested it by putting a little bit on a cracker and topping it with a thin slice of summer sausage.
  • There are so many uses for Dijon mustard. I coated chicken thighs with the mustard, then pressed seasoned Panko bread crumbs into the mustard. Skin side down, I browned the chicken on the stove top, then finished baking it in the oven. Delicious!
  • Thanks for stopping by today my friends. This past week has brought some terrible weather patterns across the country with sub zero temps and massive power outages. I hope and pray you and yours all are safe and secure. And with that, our journeys continue. Hugs and much love from me, Karen,TJG