How to Make Dijon Mustard without Wine

Soak brown mustard seeds in white wine and water for 12 hours.

Drain the mustard seeds and transfer them to a blender.

Add salt, vinegar, sugar, and garlic powder to the blender.

Blend the mixture until smooth, adjusting the texture with additional water if necessary.

Taste and adjust seasoning, adding more salt or vinegar as desired.

Transfer the mustard to a clean jar and seal tightly.

Refrigerate for at least 24 hours to allow flavors to develop.

Dietary

Allergens