Cultured French Style Mustard (Dijon)

Cultured French Style Mustard (Dijon)

Mustard is my all time favorite condiment. Which is helpful considering things like ketchup and barbecue sauce are off limits in the Autoimmune Protocol. I often have a jar of cultured mustard in the fridge that I’m working through and one on the counter fermenting. Especially now that my spicy food intake is now limited.

The amazing thing about mustard is that you can somewhat control the heat of the finished product by adjusting the temperature of the liquids used to make it. The colder the liquid, the hotter the finished product. The hotter the liquid, the milder the finished product. This jar of French style mustard pictured was made with a just finished onion brine that was sitting in 75°F heat so the finished mustard was just about perfect. Not too spicy, not too mild. The recipe is for a single batch… but to be honest I did a quadruple batch.

So with all that explanation, I have below a very simple cultured mustard recipe. You may eat it straight away or leave it on the counter for a few more days to culture fully. Who doesn’t love probiotic condiments?!

Cultured French Style Mustard

Brenna May
This is best described as Dijon mustard, but I culture it so that my condiment of choice is loaded with gut healing probiotics. Give it a try! It is remarkably easy and can be adjusted with hot water for mild mustard or cold water for a hot mustard.
Prep Time 10 mins
4 d
Course Side Dish
Cuisine American, European, French
Servings 36 servings


  • Wide mouth Ball jar
  • Bowl
  • Whisk or high powered blender


  • 1 cup mustard powder or mustard seeds
  • 1/4 cup ice cold to hot water as desired (if you choose to use hot, add this FIRST then let it cool down before adding culturing brine.)
  • 1/4 cup apple cider vinegar with the mother
  • 1/2 cup fermented onion brine
  • 1/4 tsp garlic powder
  • 1 tsp pink salt
  • extra virgin olive oil for the top to seal out bacteria


  • Sanitize your jars in the oven at 180°F for five minutes
  • Place all ingredients in a food processor, blender or Vitamix (chop first if you’re using fresh ingredients like whole garlic and a normal blender) and puree. 
  • Alternatively if you are using mustard powder you can use an immersion blender or whisk it together vigorously. Transfer to a 1 Pint/500ml fermenting jar with air lock or a swing/clip top jar. Cover with olive oil and seal.
  • Leave for 2-4 days on the counter to ferment. Enjoy!
Keyword dijon, mustard

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