Chef John's Dijon Mustard recipe

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Ingredients

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

Nutrition Info

23 calories
carbohydrate: 1.7 g
cholesterol: : -
fat: 1 g
fiber: 0.5 g
protein: 0.9 g
saturatedFat: : -
servingSize: -
sodium: 37.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine white wine, water, vinegar, onion, and garlic in a saucepan, bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl, reserve liquid and discard onions and garlic.

  2. Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid, cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.

  3. Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.

  4. Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

  5. Refrigerate mustard until flavors blend, at least 1 week.

Recipe Yield

4 pints

Recipe Note

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

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