Chef John's Dijon Mustard

Prep Time2

Active Time1

Refrigerate7

Diet: Gluten Free

Keyword: dijon, mustard

Yield: tbsp

Calories: 12kcal

Author: Chef John

Equipment

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

Materials

1 ½ cup white wine
1 cup water or more as needed
⅔ 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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition