Homemade Vegan Dijon Mustard
Smooth, tangy, and rich with the signature sharp kick of traditional Dijon, made entirely without animal products, dairy, or honey. This homemade version is simple to prepare, has no artificial additives, and delivers the perfect balance of pungency, acidity, and subtle warmth — ideal for salad dressings, marinades, sandwiches, sauces, or as a condiment.
Shared by james
Time
10 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 40 g yellow mustard seeds
- 20 g brown or black mustard seeds (for that authentic Dijon sharpness)
- 80 ml white wine vinegar or apple cider vinegar.. 60 ml filtered cold water
- 1 tbsp extra virgin olive oil or neutral‑tasting vegetable oil
- 1 tsp sea salt.. ½ tsp garlic powder (optional)
- 1 tsp maple syrup or agave nectar (optional, to balance acidity)
- ¼ tsp ground turmeric (optional, for natural golden colour)
👩🍳 Instructions
- 1
Soak the seeds: Combine yellow mustard seeds, brown/black mustard seeds, vinegar, and water in a glass bowl. Cover and let soak at room temperature for 12–24 hours — this softens the seeds and brings out the full flavour.
- 2
Blend: Transfer the soaked mixture (including all liquid) into a blender or food processor. Add oil, salt, garlic powder, maple syrup, and turmeric if using. Blend until smooth and creamy — stop when you reach your preferred texture (a little texture left is also fine).
- 3
Adjust taste: Taste and add more salt, vinegar, or sweetener if needed.
- 4
Store: Pour into a clean, sterilized glass jar with a tight lid. Seal and keep in the fridge for at least 24 hours before using — the sharpness will mellow and the flavour will deepen over time.
- 5
Shelf life: Keeps well in the refrigerator for up to 1 month.