Homemade Whole-Grain Dijon Mustard

It can’t be Champagne unless the bubbly is bottled in that French region.

Sweet onions can’t be called Vidalias unless they are from that specific area in Georgia.

True New Mexico green chiles can’t be called that unless they are grown in Hatch, NM.

So, Dijon mustard must be the same—it can’t be true Dijon unless it hails from France.  (That is why the brand is called French’s, is it not?)


I imagine the culinary cops to be knocking on my door at any moment.

“Excusez-moi, mademoiselle,  eezz eet vous that eezz making the Dijon?”

“Moi?” I would reply as I hastened out the back door with my freshly made mustard in hand.

I doubt that Inspector Clouseau shows up at my door, but even if he does, I am making another batch of this Frenchified condiment again soon.

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Homemade Whole-Grain Dijon Mustard
(Recipe found here.)

4 T. brown mustard seeds
4 T. yellow mustard seeds
½ c. Chardonnay
½ c. white wine vinegar
½ t. coarse sea salt

Combine the mustard seeds, wine and vinegar in a glass measuring cup. Cover with plastic wrap and let sit at room temperature for two days.

Now transfer the contents to a blender, along with the salt, and blend until you achieve the desired consistency, anywhere from 30-60 seconds.  (I used my blender jar for this.)

Store in a glass jar with a tight fitting lid and refrigerate for another 24 hours before using.

Makes about one cup.  Will keep in the fridge for a couple of months as long as it’s tightly covered.


2014-05-26 12.24.56This was the perfect accompaniment for a batch of sausages on Memorial Day.   (These are some hot links with cheese, Marshall beer bratwurst, and chicken chipotle sausages all homemade and local from Siegi’s.)

Please note that this is a 72 hour process so plan accordingly before your next cook out.

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