The best Dijon mustard substitute comprehensive guide. Whether you've run out or are looking for an alternative, find the perfect match for your recipes from several options, including stone ground mustard, yellow mustard, and more.
Add the ¾ cup white wine, ½ cup water, ⅓ cup white wine vinegar, 1 cup shallots(or onions), and 1 clove garlic to a saucepan. Bring them to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes. Remove from heat and allow to cool to room temperature.
¾ cup white wine, ½ cup water, ⅓ cup white wine vinegar, 1 cup shallots, 1 clove garlic
Strain the cooled mixture through a fine mesh sieve into a medium bowl, then discard the onions and garlic. Add the ½ cup whole yellow mustard seeds, 2 tablespoon dry mustard, ½ tablespoon garlic powder, and ½ teaspoon salt into the white wine base. Stir then cover the bowl with plastic cling film wrap and leave the mixture out at room temperature for 1-2 days. The mixture will thicken as it sits out.
½ cup whole yellow mustard seeds, 2 tablespoon dry mustard, ½ tablespoon garlic powder, ½ teaspoon salt
Blend the thickened mixture using a blender, immersion blender, or food processor until it reaches your desired consistency (smooth or coarse).
Transfer the mustard to a saucepan, add water (as needed) until your mustard is thinned out a bit, and cook over medium-high heat until the sauce begins to bubble. Reduce heat to medium or medium-low and simmer, stirring constantly. Simmer for 8-10 minutes to let the flavors combine, then remove from heat and allow to cool completely before storing.
Store your Dijon in airtight containers (hot, sterilized glass jars are best). Leave ¼-inch space between the top of the mustard and the lid. Gently tamp the jars down to remove any bubbles. Store in the refrigerator for at least 1 week before using.
Notes
To omit the dry white wine, increase the water and white wine vinegar (or distilled white vinegar) amounts to equal and replace the ¾ cup of dry white wine that is called for in the recipeOnce your homemade Dijon mustard starts drying out, darkening in color, or separating, it is time to discard the mustard.