By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
235 cal · 5760 min
Whole Grain Dijon Mustard
Recipe GLPRe6ff1ae7c5edd6
A homemade whole grain Dijon-style mustard made with a blend of brown and yellow mustard seeds, white wine, and vinegar. This tangy, seed-studded condiment develops deeper flavor as it sits and is perfect for dressings, marinades, and serving alongside charcuterie and sandwiches.
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Ingredients
1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
1/2 cup dry white wine
1/2 cup white wine vinegar
1/2 teaspoon kosher salt
1 teaspoon light brown sugar (optional)
Directions
Combine brown mustard seeds, yellow mustard seeds, dry white wine, and white wine vinegar in a clean glass jar or bowl.
Stir in kosher salt and brown sugar (if using) until well combined.
Cover the jar loosely with a cloth or cheesecloth to allow air circulation while keeping out debris.
Let the mixture sit at room temperature for 4 days, stirring occasionally, to allow the seeds to soften and flavors to meld.
After 4 days, taste and adjust seasonings if needed. For a smoother texture, pulse the mixture briefly in a food processor; for a chunkier mustard, leave as is.
Transfer to an airtight jar and refrigerate. The mustard will continue to develop flavor and can be stored for up to 3 months in the refrigerator.
Comments
This is a 96-hour fermentation project, not a weeknight recipe—the stated 5760 minutes is honest but represents four full days of waiting, which makes it a weekend project for the patient cook. Brown and yellow mustard seeds are widely available at Harris Teeter and Kroger, as are the other pantry staples (white wine, vinegar, salt, sugar), so no special trips needed. The yield of two servings from bulk ingredients is confusing and suggests this should make far more; the actual cost per serving is negligible once you account for the full batch. This works beautifully for someone who enjoys fermentation as a hobby and wants to make condiment gifts or stock a pantry with homemade mustard, but it demands advance planning and kitchen real estate during a four-day ferment.
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