Yes, You Can Totally Make Your Own Mustard

Photo by Elevate on Unsplash

France went into a bit of a meltdown earlier this year due to a shortage of Dijon mustard. Sacré bleu! The condiment is a staple at many a dinner table as it pairs well with all proteins and forms the base of several sauces and vinaigrettes. The good news is that it’s rather simple to make your own.


  • 4 tablespoons black mustard seeds
  • 4 tablespoons yellow mustard seeds
  • ¼ cup dry white wine
  • ½ cup white wine vinegar
  • ¼ cup water, as needed


  1. Add the mustard seeds, white wine, and vinegar into a container and stir. Cover with clingfilm and allow to sit for 24 hours. This will make a fairly spicy mustard—if you want it milder, swap out some of the black seeds for yellow. 
  2. The next day, add the mixture to a food processor and blend. Add water as you go, depending on how thick you want the mustard to be. 
  3. Once thick, transfer the mustard to a jar and add salt to taste. 
  4. Allow the mustard to sit in the fridge for 1-2 days to allow the flavors to develop. 
  5. If the mustard begins to separate, give it a good stir. Consume within 4 weeks.