Homemade Dijon Mustard
This DIY Dijon Mustard recipe is probably the best substitute for dijon mustard. It can be used in many recipes and is made using cupboard staple ingredients!
Servings 16 tablespoons
Calories 28kcal
Ingredients
- ½ cup black mustard seeds
- ⅛ cup white wine vinegar
- ⅛ cup water
- ½ teaspoon salt
- ½ teaspoon brown sugar
Instructions
- In a bowl, cover the mustard seeds with water, just enough to cover them.½ cup black mustard seeds
- Leave them to soak at room temperature for at least 2 hours but can be up to 24 hours.
- Drain and transfer the mixture to a pestle and mortar and begin grinding the mustard seeds for around 10 minutes. Once the mustard seeds start to break down, add in the white wine vinegar and water. Continue to pound.⅛ cup white wine vinegar, ⅛ cup water
- Add the salt and sugar, then continue crushing. Add a little more water or white wine vinegar if it looks dry.½ teaspoon salt, ½ teaspoon brown sugar
- Taste and adjust the seasoning as needed.
- It will still be grainy at this point, to make it smooth, press it through a sieve using the back of a spoon.
- Transfer the mustard to a clean jar and store in the refrigerator for up to one month.
Notes
- Leaving the homemade dijon mustard substitute in the fridge for 24 hours before use will allow the heat to mellow out. If using straight away, it will be hotter than after sitting in the fridge.
- Switch out half of the black mustard seeds for yellow mustard seeds for a mustard that isn't as hot.
- White wine can be used instead of some of the liquid, that's down to personal preference.
Nutrition
Calories: 28kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.5mg