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Smoked Dijon Mustard

Smoked Dijon Mustard

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Smoked Dijon Mustard will change the way you look at the condiment aisle. Once you discover how easy it is to make Dijon mustard from scratch, you will be thinking up ways to add it to everything.

  • Total Time: 5 hours 30 minutes
  • Yield: 1 1/2 cups 1x


  • ½ cup brown mustard seeds
  • ½ cup yellow mustard seeds
  • 1 cup water
  • ½ cup white wine vinegar
  • ¼ cup dry white wine
  • 24 tablespoons of water, as needed
  • 1 ½ teaspoons kosher salt, more as needed


  • Preheat the smoker to 250°F.
  • Spread the mustard seeds into a thin layer onto a baking sheet lined with foil. Smoke the seeds on the baking sheet for about 30 minutes, stirring every 10 minutes to make sure they are evenly smoked.
  • Place the seeds in a bowl, and add the water and white wine vinegar. Mix the seeds around, and cover the bowl with plastic wrap. Allow the bowl to sit at room temperature for at least 5 hours, up to overnight.
  • Remove the seeds from the bowl and place them in a fine-mesh strainer, draining any of the remaining liquid. Add the seeds to a high-speed blender or food processor. Add in the white wine, 2 tablespoons of water, and kosher salt. Blend until smooth. Add additional water as needed to thin it out.
  • For a smooth Dijon: Pour the mustard from the blender back into the fine mesh strainer, resting over a bowl. Using a spatula, push the mustard through the strainer to remove any large chunks of seeds. 
  • Taste and adjust as needed with salt or vinegar. It will be very spicy, as the enzymes were just activated. Allow the mustard to sit in the fridge for 2-3 days before regular use.
  • Author: Brad Prose
  • Prep Time: 5 hours
  • Cook Time: 30 minutes
  • Category: Sauces & Salsas
  • Method: Smoking
  • Cuisine: Condiment
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