Easy Dijon Mustard From Scratch
This easy dijon mustard from scratch is a small-batch, no-fuss way to make a classic condiment right in your own kitchen. It comes together quickly, uses simple pantry ingredients, and skips the hard-to-find mustard seeds entirely.
If you like making your own condiments in the kitchen, try farmstyle from-scratch butter, horseradish mayonnaise spread, and spicy garlic aioli next.
Let’s talk about this recipe
I wanted a way to make Dijon mustard at home that felt practical — something that gave me full control over the ingredients without the sourcing hassle that often comes with mustard seeds. This version does exactly that. It’s flexible, straightforward, and designed for real kitchens and real cooking.
By using dried ground mustard instead of whole seeds, you still get that sharp, classic Dijon flavor, while proving that homemade condiments don’t need to be complicated or time-consuming.
You can find this recipe alongside other everyday staples in my from-scratch condiment recipe collection, which brings all of these posts together.
What makes this recipe so good?
- Small-batch friendly approach means you can make just what you need without committing to storing a large jar in the fridge.
- No mustard seeds required keeps the recipe accessible, affordable, and easy to pull together anytime.
- Classic Dijon flavor profile delivers that familiar tangy bite without using unnecessary additives or fillers.
- Simple stovetop method keeps the process straightforward and approachable, even for first-time mustard makers.
- Ingredient control, from start to finish, lets you decide exactly what goes into your homemade mustard.
Ingredients you’ll need
- White wine: A dry, everyday white wine works perfectly here — nothing fancy is needed, just something clean, and not too sweet, so the mustard stays sharp.
- Mustard powder: Fresh mustard powder matters more than brand; if it smells flat or dusty, it won’t give you the bite Dijon is known for.
- White wine vinegar: This is added at the end to sharpen the mustard, and lock in its final flavor, so use white wine vinegar rather than distilled vinegar, which can taste harsh and one-note.
See recipe card below for full information on ingredients and quantities.
Make it your own
Would you like to save this post for later?
We'll email it to you, so you can come back to it whenever you like!
- Adjust the sweetness slightly by increasing or decreasing the honey to suit how sharp you like your mustard.
- Lean into a stronger bite by slightly reducing the honey, so the sharpness of the mustard comes through more clearly.
- Create a smoother finish, by whisking thoroughly, and avoiding overheating once the mustard thickens.
- Dial back the tang by reducing the vinegar slightly if you prefer a milder Dijon profile.
How to make Dijon mustard from scratch
This is a gentle stovetop process that builds flavor in stages. Keep the heat low and move deliberately for best results.
Step 1: Simmer the chopped onion in the white wine over very low heat for 5 minutes.
Step 2: Strain the onions from the wine, reserving the liquid, and discarding the onions, or saving them for another use.
Step 3: Whisk the ground mustard into the warm wine until smooth. Stir in the honey, garlic, olive oil, and salt until fully incorporated.
Step 4: Return the pan to low heat, stirring, until the mustard thickens. Remove from heat, stir in the white wine vinegar, and allow to cool to room temperature.
Recipe FAQs
Yes — this recipe uses ground mustard powder, making it much easier to source the ingredients and just as effective.
It has the same classic tangy profile, but with a fresher, cleaner flavor profile.
The onion infuses flavor into the wine, and is then removed to keep the texture of the mustard smooth.
It has a balanced sharpness, typical of Dijon, not overpowering heat.
Serving ideas
This homemade Dijon fits perfectly anywhere you’d normally reach for a classic mustard, but it brings more depth and freshness. Serve it alongside marinated hunter beef or a slice of homestyle meatloaf for a simple, traditional pairing that just works.
It’s also excellent spread on a classic turkey club sandwich or tucked into a gourmet grilled cheese sandwich. Anywhere a sharp, tangy accent belongs, this mustard earns it’s place.
Diane Gail’s tips for success
- Keep the heat low: Gentle heat prevents bitterness and keeps the mustard smooth instead of harsh.
- Whisk thoroughly: Proper whisking ensures the mustard powder hydrates evenly without clumps.
- Let it cool naturally: Cooling allows the flavors to settle and the texture to fully develop.
- Taste before serving: A final taste ensures the balance of tang and sweetness is just right for you.
- Use fresh mustard powder: Fresher powder delivers better flavor and more reliable thickening.
Other recipes you’ll love
Horseradish Mayo Recipe
Farmhouse Style Homemade Butter
Spicy Aioli Sauce Recipe
Old-Fashioned Southern Tartar Sauce Recipe
Homemade Cajun Tartar Sauce Recipe
Simple Ginger Scallion Sauce Recipe
If you like this recipe, share it with someone you know will love it too.
Follow us on Pinterest, Instagram, Facebook, and YouTube for more recipes.
Your support through shares, comments, and a 5-star rating means the world!
Easy Dijon Mustard From Scratch
Ingredients
- 1/2 cup white wine
- 1/2 cup finely chopped onion
- 1/4 cup ground mustard powder
- 1 1/2 teaspoons honey
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1 large garlic clove pressed
- 2 teaspoons white wine vinegar
Instructions
- Simmer: Simmer the onion in the white wine for 5 minutes over very low heat.
- Strain: Strain out the onions and reserve the wine (discard onions or save for another use).
- Whisk: Whisk in the mustard powder until smooth.
- Stir: Stir in the honey, garlic, olive oil, and salt until evenly combined.
- Thicken: Return to low heat and stir until the mustard thickens.
- Finish: Remove from heat, stir in the white wine vinegar, and let it come to room temperature.
Notes
- Keep heat low: Gentle heat prevents scorching and keeps the mustard’s bite clean instead of bitter.
- Whisk off heat: Whisking the mustard powder into warm wine off heat helps it hydrate smoothly without clumping.
- Stir constantly while thickening: The texture tightens quickly, so steady stirring prevents sticking and over-thickening.
- Add vinegar last: Stir it in after thickening so the flavor stays bright and the mustard doesn’t turn harsh.
- Taste and adjust: A quick taste at the end lets you fine-tune the balance before it cools.
- Storage: Keep refrigerated in an airtight container and generally use within 5–7 days for best flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you sure it’s a 1/4 cup of mustard powder?
This tasted terrible!!!
Yes. I do use 1/4 cup of mustard powder. Maybe you would prefer a recipe that uses mustard seed. The flavor is quite different. I hope you find one you like.