Whole Grain Dijon Mustard Recipe

A handful of simple ingredients and a little patience is all that's needed to make an excellent whole grain Dijon mustard at home.

Closeup of a ramekin of whole grain Dijon mustard, set next to toasted baguette and apple slices.

Serious Eats / Joshua Bousel

Why This Recipe Works

  • Soaking whole mustard seeds for 2 days before blending mellows their heat and allows them to soften—an essential step for any mustard that is not ground to a fine, uniform paste.
  • Partially blending the mustard yields a thick, paste like condiment studded with whole mustard seeds that pop in your mouth.
  • An additional 2-day rest in the refrigerator mellows the mustard even further, eliminating overly bitter notes.

My earliest mustard attempts were always foiled by a bitterness that was hard to get rid of. Since then, I've been learning the balance and time needed to make great mustards, which are often so easy to put together and have a much better flavor than bottled, that I'm turning more and more to homemade. This whole grain Dijon is a great example.

It starts with a 50/50 combo of yellow and brown mustard seeds—yellow are more mild, while the brown yield a sharper flavor—that are soaked in a mixture of a dry white wine (a defining characteristic of Dijon mustard) and vinegar. As the seeds swell in the liquid, their pungent qualities start to dissipate, helping ensure a smoother mustard flavor as opposed to the intense heat that happens when simply mixing mustard powder with water.

After two days, the mustard is ready to be given a whirl in the blender—where I like to add just a little brown sugar to temper the heat even further—until a paste starts to form, but plenty of whole seeds remain to create a great texture.

In a final step, the mustard rests for another couple days in fridge, which mellows the bitterness that can plague homemade mustards right after they're ground together.

With the right balance of ingredients, some time, and very little effort, I was rewarded with a whole grain Dijon that had the exact mild bite and tang, paired with a bright mustard flavor that I find easily goes with so much—my favorite being a crusty baguette with charcuterie and cheese, where the texture and flavor of the mustard gets to shine against the simple and delicious pairings.

April 2012

Recipe Details

Whole Grain Dijon Mustard Recipe

Active 10 mins
Total 96 hrs
Serves 16 servings
Makes 1 cup

A handful of simple ingredients and a little patience is all that's needed to make an excellent whole grain Dijon mustard at home.


  • 1/4 cup brown mustard seeds

  • 1/4 cup yellow mustard seeds

  • 1/2 cup dry white wine

  • 1/2 cup white wine vinegar

  • 1/2 teaspoon kosher salt

  • 1 teaspoon light brown sugar (optional)


  1. Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for two days.

    Closeup of mustard seeds soaking in a glass storage container.

    Serious Eats / Joshua Bousel

  2. Transfer mustard seeds and liquid to jar of a blender. Add in salt and sugar, if using, and puree until mustard paste forms, but whole seeds still remain. Transfer to an airtight container and let rest in refrigerator for 2 days before use.

    The mustard seed mixture is puréed in a blender.

    Serious Eats / Joshua Bousel

Special Equipment


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Nutrition Facts (per serving)
23 Calories
1g Fat
1g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 23
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 1%
Calcium 9mg 1%
Iron 0mg 2%
Potassium 28mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)