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Gather Your Ingredients: Use a mix of yellow and brown seeds for a balanced flavour. White wine vinegar is traditional, but you can experiment with other types for unique flavours like apple cider vinegar. Any cheap white wine will do here. A pinch of salt enhances the overall taste.
Soak the Mustard Seeds: Start by soaking the mustard seeds in vinegar and water for at least overnight, but preferably 24 hours.
Blend to Your Liking: After soaking, drain the seeds and place them in a blender or food processor. Blend until you reach your desired consistency.
Adjust the Flavour: Taste your mustard as you blend, adjusting the vinegar, water, and salt as needed. You can add honey for sweetness or spices like garlic or turmeric for an extra burst of flavour.
Let it Mature: Transfer your mustard into a clean jar. Let it sit in the fridge for at least 24 hours before using.
Storage: Homemade Dijon mustard can be stored in the fridge for up to 6 months, but is best from the 1 month to 3 month mark.