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Homemade Whole Grain Dijon Mustard

A super mustard great on everything:)
Course Condiment
Cuisine All-American
Keyword honey, mustard, whole grain, wine
Servings 12
Author Lynn / Turnips 2 Tangerines


  • 4 tablespoons brown mustard seeds
  • 4 tablespoons yellow mustard seeds
  • 1/2 cup chardonnay wine
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon honey


  • 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. Transfer the contents to a blender along with the salt and honey. Blend until you achieve the desired consistency, anywhere from 30 to 60 seconds. Store in a glass jar with a tight fitting lid and refrigerate another 2 hours before serving. Makes about 1 cup.
  • Mustard will keep in refrigerator for a couple of months as long as it's tightly covered.