Dijon mustard is a smooth, tangy mustard from Dijon in France’s Burgundy region, prized for its pale yellow colour, creamy texture, and clean, sharp heat derived from brown or black mustard seeds mixed with verjuice, wine, or vinegar. Celebrated for its balance of pungency and elegance, it became popular worldwide as a versatile flavour enhancer for dressings, sauces, marinades, glazes, and spreads. In a whole-food, plant-based lifestyle you can make it at home with mustard seeds, lemon juice or vinegar, water, and a little salt, omitting sugar, oil, and preservatives; though slightly fresher and less uniform than commercial jars, it retains the bright, spicy-tangy character that imakes Dijon a favourite in everything from roasted vegetables to grain bowls and salad dressings.

Ingredients d
50 gms yellow mustard seeds
2 tbsp brown mustard seeds (optional for greater strength
120 ml apple cider vinegar
120 ml water, more if needed
1 small clove garlic, minced
1/2 tsp Himalayan or rock salt
1/4 tsp turmeric powder for colour and nutrition (optional)
1 tsp date paste to soften sharpness (optional)
Method
Combine yellow and brown mustard seeds with vinegar and water in a glass jar.
Cover and soak at room temperature for 24-48 hours
Or until the seeds soften and absorb the liquid
Transfer the soaked seeds (with liquid) to a blender
Add garlic, turmeric and salt
Blend until smooth for a Dijon mustard
Or pulse for a grainier finish
Taste and adjust ingredients
Transfer to a sterilised jar
Place in a refrigerator and let it rest for a week before using
This mellows the taste and balances the flavours
Use as your fancy takes you
Enjoy!