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Chef John’s Dijon Mustard

Really tasty mustard.

5 from 1 vote

Chef John's Dijon Mustard

Prep Time2 days
Active Time1 hour
Refrigerate7 days
Diet: Gluten Free
Keyword: dijon, mustard
Yield: 128 tbsp
Calories: 12kcal
Author: Chef John


  • 4 each 1-pint 16 oz canning jars with lids and rings


  • 1 ½ cup white wine
  • 1 cup water or more as needed
  • cup white wine vinegar
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 cup mustard seeds whole yellow
  • ¼ cup dry mustard
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 2 tbsp raw honey
  • 4 tbsp horseradish raw


Step 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.

Step 2

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

Step 3

  • Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. 4 each 1-pint 16 oz canning jars with lids and rings.
  • Run a knife or thin spatula around the insides of the jars a 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.

Step 4

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


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.
Comments from others:
My tweaks were as follows: Used 3/4C yellow and 1/4C brown mustard seeds. Cut out the mustard powder. Used a dry white Riesling wine.
My daughter gave me Grandma's Apple Pie 'Ala Mode' Moonshine that I used. I used in place of the white wine. and apple cider vinegar in place of the white wine vinegar. I will be making this again.
It takes a lot to make it smooth. I had to put in my blender the stick would not cut it. I let it soak for 2 days. It tastes great.


Calories: 12kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg