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The Best Homemade Grainy Dijon Mustard! And how to use it.

The Best Homemade Grainy Dijon Mustard! And how to use it.

The best homemade mustard! Mine has a rustic, grainy texture that adds a pleasant pop of flavor to many recipes.  

Karen’s Homemade Grainy Dijon Mustard

It’s fun and quite simple to make your own full flavored and zesty Grainy Mustard!
I make my own because it’s quite easy, and I use mustard quite a lot in my cooking.
Yet a big reason to make it homemade is this:
Most major manufacturers add “natural flavoring” and “citric acid” to their mustards.
These are unwanted chemicals, even though they do sound harmless, right?

Maille Old Style Mustard Ingredients: Water, mustard seeds, distilled vinegar, salt, white wine, sugar, lactic acid, natural flavor.
Grey Poupon Harvest Coarse Ground Dijon Mustard Ingredients: Vinegar, Mustard Seed, Water, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice.

My mustard is made with mustard seeds, white wine, apple cider vinegar, sea salt and pure cane sugar. No natural flavoring, fruit pectin, lactic acid, tartaric acid or natural flavoring…
ALL chemical preservatives! 

Mustard isn’t tangy, bitter, or hot until the ground seeds are mixed with a liquid.
Mustard seeds are ground just enough to make a paste—as the name suggests, the seeds are basically whole.

The Best Homemade Grainy Dijon Mustard! And how to use it.


¼ cup yellow mustard seeds 

¼ cup brown mustard seeds* (known as Indian mustard seeds)

½ cup dry white wine 

½ cup apple cider vinegar (such as Braggs brand)

½ teaspoon sea salt 

½ teaspoon pure cane sugar



Overview: Soak seeds in wine and vinegar; shake, set aside two days. Use a blender and pulse to a nice consistency with lots of whole seeds. Store in a glass container in the fridge – give it 3 days to mellow – and enjoy!


Place mustard seeds, white wine, and apple cider vinegar in a 2 cup sterile glass jar with a tight lid. Give a shake and place in a dark place at room temperature for two days to soak.


Add the mixture to the carafe of a blender.
Add in sea salt and pure cane sugar, and pulse to a puree – so that approximately half of the seeds are blended into a paste, and half are still whole.


Add to a sterile 2 cup glass container (I use a Ball canning jar.)


Refrigerate to mellow the mustard.
Ready to use in three days! Will mellow a bit with time.
This mustard is a bit spicy and assertive – a little in goes a long way!


Great in so many recipes – and make again / great for gift giving.


*Add to Indian curries, pickling brines, preserving spices, and marinades and mustard making. Roasting will bring out an aromatic and attractive flavor.


See ALL THREE recipes below using grainy mustard.

See BLOG for many more photos and information about mustard!

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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