Homemade Dijon Mustard For Full GAPS

This homemade Dijon mustard combines brown and yellow mustard seeds with dry white wine, white wine vinegar, shallot, salt, and white pepper. An overnight refrigerator soak softens the seeds before blending. You can finish it with some grain left or blend further for a finer mustard to stir into sauces and dressings.

The wine and wine vinegar give this jar a different flavor from plain cider-vinegar mustard. There is no added sweetener and no cooking step. Plan for at least eight hours of soaking, followed by blending and transferring, rather than starting it when dinner is ready.

Jump To The Recipe

I’m a working, homeschooling mom of six. Our family has followed GAPS since July 2024, and most of my cooking happens before second shift. I need the waiting time in a recipe to be easy to spot. A short job can still need a night in the refrigerator before it becomes an ingredient for another meal.

If I want this mustard ready for a dressing tomorrow, I would measure and mix it today, then leave the covered mixture in the fridge overnight. The next day still needs a little room for blending and washing the cup. Writing down that second job keeps the preparation from getting lost behind everything else.

What You Need For Homemade Dijon

Brown mustard seeds, three tablespoons: These bring a stronger mustard flavor to the mixture. Keep them whole for the soak. Measure the seeds before adding liquid so you can see that the brown and yellow amounts are equal.

Yellow mustard seeds, three tablespoons: They make up the other half of the seed mixture. This combination differs from the yellow-heavy seed balance in the separate homemade cider-vinegar mustard. Follow the amounts for the jar you are making.

White wine vinegar, one-third cup: Use plain white wine vinegar. It supplies the sharp vinegar tang and stays in the mixture after soaking. You do not drain or rinse the seeds before blending.

Dry white wine, one-third cup: This is wine, not wine vinegar. Measure them separately. Use a dry wine rather than a sweet one. The wine goes into the cold mixture and is not cooked, so this recipe is not an alcohol-free mustard.

Finely minced shallot, one tablespoon: Mince it before measuring. Small pieces distribute through the seeds and break down more easily during blending. Keep the mince fine so it mixes evenly through the seeds.

Natural salt, three-quarters teaspoon, and ground white pepper, one-quarter teaspoon: Measure both before mixing. Plain salt and white pepper season the mustard without adding other flavors. The finished jar has a sharp mustard tang rather than sweetness.

This version follows The Spice House’s homemade Dijon recipe, using finely minced shallot alongside the wine and vinegar.

Recommended Equipment

Use a clean glass bowl or jar with enough room to stir the seeds and liquids together. A lid or suitable cover keeps the mixture covered during its refrigerator soak. A tablespoon, teaspoon, and liquid measuring cup are enough for measuring this batch.

My blender is the Ninja BN801 Professional Plus Kitchen System. Its twenty-four-ounce single-serve cup and matching Pro Extractor blade assembly suit this wet, soaked mixture. Keep the contents below the cup’s marked maximum fill line, including when making a larger batch.

Use the correct cup and blade assembly for your machine. Stop the motor and remove the cup from the base before opening or scraping it, following the appliance instructions. Have a small spatula and a clean covered glass storage jar ready so you can collect the finished mustard without rinsing extra water into it.

How To Make Dijon Mustard

1. Mix The Seeds And Seasonings

Combine the brown seeds, yellow seeds, salt, and white pepper in the soaking bowl or jar. Stir them together, then add the finely minced shallot. Break up any little clump of shallot so it is mixed through the seeds.

The mixture should still look like separate seeds at this point. Grinding them dry is not part of this method. They soak with the liquids first, and the hydrated mixture is blended afterward.

2. Add The Vinegar And Wine

Add the measured white wine vinegar and stir. Follow with the measured dry white wine and stir again. Work through the bottom and around the edges so the entire seed mixture is wetted.

Keep both liquids in the bowl. The amount sitting around the seeds can change as they soak, but it belongs in the finished condiment. Do not top up the jar to a guessed level or pour off liquid because the mixture looks loose.

3. Refrigerate For At Least Eight Hours

Cover the mixture and put it in the refrigerator for at least eight hours. An overnight soak gives that waiting period a convenient place in the day. Write down when you mixed it so you know when the minimum soak is complete.

The seeds hydrate in the wine and vinegar. This is a refrigerated soaking method, rather than a jar left out for a fermentation schedule. Keep it in the refrigerator through this stage.

4. Blend To Your Preferred Texture

Transfer the whole soaked mixture to the blender cup, including the liquid and shallot. Secure the matching blade assembly and blend. Stop and check the texture as you work.

Brief blending leaves more visible seed pieces. Blend further for a finer paste. Dark flecks from the brown seeds can remain in a smooth-looking mustard; you are keeping the whole seeds in the recipe, not straining their skins away.

If mustard collects on the sides, stop and remove the cup from the base before opening it and scraping down. Reassemble it correctly before continuing. Keep the measured mixture together rather than adding an unmeasured splash of water to make cleanup easier.

5. Jar And Refrigerate

Scrape the mustard into a clean glass jar and cover it. Refrigerate it after blending. This makes one batch, with the finished volume depending on the texture and how thoroughly you transfer it from the cup.

The eight-hour time on the card is the minimum soaking period. Measuring, mincing, blending, and transferring take additional time. It is not a promise that a finished jar will be ready exactly eight hours after you begin.

Where Dijon Fits On Full GAPS

Dr. Natasha’s Gut and Physiology Syndrome includes mustard seeds, pure mustard powder, and prepared mustards made without ingredients outside the diet. The book also permits a small amount of dry wine on rare occasions. This wine-based mustard belongs with occasional Full GAPS meals after its ingredients have been introduced.

The wine is not heated in this recipe. If you want a mustard without wine, use the separate cider-vinegar mustard linked above. Its water-and-vinegar mixture is a different recipe, with its own seed measurements and waiting time.

This jar has no added dairy, eggs, nuts, or sweetener. It still contains mustard seeds, shallot, and wine, so it is not an early Intro or No-Plant GAPS condiment. The GAPS food list and stage guide can help you choose the rest of the meal.

Serving And Storage

Measure finished mustard into a dressing or sauce according to that recipe’s card. A teaspoon of prepared mustard means a teaspoon from the completed jar. It does not mean a teaspoon of dry mustard powder or unblended soaked seeds.

Its tang suits a small spoonful beside cooked meat or a measured addition to a vinaigrette. For an existing dressing recipe, see the raw honey-Dijon vinaigrette. Keep that dressing’s own ingredient quantities when making it.

Store this mustard covered in the refrigerator and use it within two weeks. Take out portions with a clean spoon and return the jar to the fridge. It is a refrigerated condiment, not a shelf-stable canning recipe.

My planned Sauces, Dressings & Condiments Cookbook brings these smaller preparations together with ways to use them in family meals. Follow the WFLI cookbook catalog for its release.

Frequently Asked Questions

Is Dry White Wine The Same As White Wine Vinegar?

No. Both are measured separately in this recipe. The wine and vinegar have different roles in the flavor, and replacing one with the other would change the balance of the jar.

Is This Mustard Cooked?

No. The seeds soak in the refrigerator, then the entire mixture is blended. The dry white wine remains part of an uncooked condiment.

Does It Have To Be Perfectly Smooth?

No. Choose a coarser texture with shorter blending or continue for a finer paste. Seed flecks can remain. Blend until the texture suits the way you plan to use it, without adding a straining step.

Will The Mustard Still Have Seed Flecks?

It can. The brown and yellow seeds stay in this recipe, including their coats. A finer paste can still show tiny dark flecks when you spread a little on a spoon. That is different from a strained commercial mustard. For a dressing where you want less grain, blend the mustard more finely before measuring it into the dressing. Look at a small spoonful when checking the texture, rather than judging only through the sides of the blender cup. Keep the entire soaked mixture together as you blend and transfer it.

Can I Make A Double Batch?

Use the recipe card’s 2× control for every ingredient. Keep the same minimum eight-hour refrigerated soak. Blend in portions if needed to stay below the marked fill line of the correct blender cup.

What If I Want An Egg-Free Sauce Instead?

The separate traditional garlic aioli without eggs gives you a garlic-and-olive-oil sauce. It contains no mustard or wine and has its own mortar-and-pestle method.

Homemade Dijon Mustard Recipe