Dijon Mustard

Homemade Dijon mustard is the gateway condiment project. The technique is straightforward, the ingredients are pantry staples, and the result puts every store-bought version to shame. The flavor depth that comes from a wine-onion-garlic infusion simply cannot be replicated in commercial production.

The two-day rest is the most important step. Freshly made mustard is sharp, almost throat-burning, and one-dimensional. After 48 hours in the fridge, the heat mellows, the wine flavor integrates, and the complex flavors layer into something genuinely sophisticated. Skip this step at your peril.

Dry mustard powder is the only foundation that works here. Use Colman’s English mustard powder for the boldest, sharpest result, or yellow mustard powder for something gentler. The quality of the dry mustard sets the ceiling for the finished product.

Use a non-metal container for storage. Mustard reacts with metal and develops off-flavors, plus it can corrode the container itself. Glass jars or ceramic crocks are the right tools.

Pro Tips

• Strain the wine infusion thoroughly through fine cheesecloth or a fine-mesh sieve. Stray onion bits in the finished mustard turn slimy over storage.
• The mustard thickens significantly as it cools and rests. Don’t be tempted to add more dry mustard during cooking; the texture works out.
• Made mustard keeps in the fridge for several months. The flavor continues to evolve and deepen with time.

Variations

• Add 1 tablespoon whole mustard seeds for a grainy, more rustic moutarde à l’ancienne style.
• Stir in 1 tablespoon fresh tarragon or chervil at the end for an herbed version.
• Use Champagne or sweet German Riesling for varied flavor profiles, or substitute beer for a German-style mustard.