Step 1

Combine 1/2 cup vinegar, 1/4 cup water and the mustard seeds in a large glass bowl. Cover the bowl with storage wrap and let the seeds soak at room temperature for at least four hours or up to 48 hours. Editor’s Tip: The longer you soak the seeds, the easier they will be to blend.

Step 2

Strain the mustard seeds through a fine mesh strainer. The skins of mustard seeds are bitter, so you’ll want to discard the soaking liquid.

Step 3

Add the mustard seeds to a blender with the remaining 3 tablespoons of vinegar and the dry white wine. Blend until smooth, then scrape down the sides. Add the salt and continue blending until the mustard is very smooth. Season with additional salt and sugar to taste.

Step 4

To make smooth yellow Dijon mustard, you’ll need to strain out the mustard seed skins. To do this, pass the mustard through a fine mesh sieve set over a bowl. Press firmly on the solids with a spoon or spatula to extract as much of the yellow mustard as possible. Discard the solids.

Step 5

Transfer your homemade Dijon mustard to an airtight container and refrigerate it. Editor’s Tip: Allow the mustard to chill for a few days before serving it—the flavor will deepen as it ages.