Did you know mustard is easy to make from scratch? This homemade white wine mustard only takes 10 minutes of prep for vibrant flavor without any preservatives!
If you’ve never made mustard from scratch before, it’s probably easier than you think!
This homemade white wine mustard has a full, vibrant flavor you just don’t get from the store-bought stuff. Plus, it doesn’t have any unwanted fillers or preservatives, and you can control the amount of sodium.
Why you will love homemade white wine mustard
- It has a bold, tangy flavor with a kick
- It uses simple ingredients
- Hands-on prep only takes about 10 minutes
- There are no added preservatives or fillers
- It’s perfect for sandwiches, marinades, dips, and more
Homemade white wine mustard ingredients
Believe it or not, you can make this condiment from scratch with 8 ingredients in 3 simple steps!
- Whole yellow mustard seeds — Provide a mild, tangy flavor and are the base for the mustard.
- Whole brown mustard seeds — Add a spicier, more robust flavor to balance the yellow mustard seeds.
- White wine — Use a dry white wine like Sauvignon Blanc or Chardonnay.
- White wine vinegar — Provides that tangy, acidic note that sharpens the mustard’s flavor.
- Shallot — You can substitute with a mild onion if needed.
- Ground allspice — You can adjust to taste to reach the right amount of warmth and spice in your homemade mustard.
- Salt — Adjust to taste based on your preferences.
- Ground white pepper — Adds a subtle peppery heat without overpowering the other flavors.
How to make homemade white wine mustard
- Mix all of the ingredients in a glass or other nonreactive bowl.
- Cover the bowl with plastic wrap and refrigerator overnight.
- Pour the mixture into a blender and process until you reach your desired texture.
Enjoy!
Recipe tips and tricks
- Let the ingredients soak in the fridge for at least 8 hours to soften the mustard seeds and enhance the flavor.
- Blend the ingredients after soaking until the mustard reaches your preferred consistency. You can blend it completely smooth or leave it a little grainy.
- The flavor will be very strong at first. It will mellow after sitting in the refrigerator for a few days.
Substitutions and variations
- Swap the white wine with apple cider vinegar for a sharper, more tangy flavor.
- Add honey or maple syrup for a touch of sweetness and a less-sharp flavor profile.
- Try adding different spices like turmeric, paprika, or coriander to create your own signature mustard flavor.
What to eat with this recipe
Ready to slather your new condiment on everything? Wherever you would normally use store-bought mustard, go ahead and use your homemade batch instead!
I love serving it over brats, hot dogs, burgers, and even turkey burgers. You can also use it as a dipping sauce for baked French fries, celery root fries, or roasted zucchini fries.
Or, for a nostalgic meal with a grown-up twist, enjoy this mustard alongside healthy homemade chicken nuggets!
Storage and freezing
- Store your mustard in an airtight container or a jar with a screw-top lid in the refrigerator. It will stay fresh for up to 2 weeks.
- You can also freeze homemade mustard in a freezer-safe container for up to 1 year. I like freezing mustard in an ice cube tray so I can thaw small amounts at a time.
Other easy condiment recipes
Looking for other condiments you can whip up at home? You get such amazing flavor, plus you get to ditch the unwanted preservatives!
For more delicious inspiration, check out my favorite diabetes-friendly salad dressings!
Homemade White Wine Mustard
Ingredients
- 3 tablespoons whole yellow mustard seeds
- 2½ tablespoons whole brown mustard seeds
- ⅓ cup dry white wine
- ⅓ cup white wine vinegar
- 1 shallot, (minced — or another type of onion)
- Dash ground allspice
- 1 teaspoon Kosher salt
- ¼ teaspoon ground white pepper
Instructions
- Mix all of the ingredients together in a glass or other nonreactive bowl.3 tablespoons whole yellow mustard seeds, 2½ tablespoons whole brown mustard seeds, ⅓ cup dry white wine, ⅓ cup white wine vinegar, 1 shallot, Dash ground allspice, 1 teaspoon Kosher salt, ¼ teaspoon ground white pepper
- Cover the bowl with plastic wrap and refrigerate overnight.
- Pour the mixture into a blender and process until you reach your desired texture.
