Chef John's Dijon Mustard

Terrific base to begin a dijon mustard of your own liking. 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. Added in cracked black pepper and 1T onion powder on top of the chopped sweet onion. Also added in a bloop of powdered stevia. I skipped direction #1 and soaked the seeds overnight with the wine and vinegar. Went to step 3 and blended the seeds and liquid with the water, raw onion and garlic, onion powder, garlic powder, salt and pepper. I then simmered on the stove about 30 minutes. Canned, put 3-12 oz jars up and 1, 1/4TH full jar in fridge. DELICIOUS!

You are my hero ... Another great recipe !! Ty chef John you are the best !!

i have made this a few times now...... as a Dijon it is wonderful..... I have also used this as a base to make a blue cheese mustard as well as super spicy one (this was a challenge from a friend) they all turned out wonderfully two thumbs up for this recipe

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.

I made no changes to this recipe unless it would be failing to time the 15 minute simmer. After soaking the seeds and powdered mustard for 48 hours and blending to a fairly smooth consistency, the mixture is very soupy. The flavor and aroma are very nice, but it's not a spreadable consistency. Can I do anything to salvage this batch? Edited: After rereading, I discovered I had omitted the simmer after blending the mustard. The texture is better! Now to let it rest and taste it in a week.

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.

This is excellent! A little too much "tang" but that can be adjusted. I've reused "hotdog" mustard containers, so more needs to made to fill one of them. A definite thumbs up.

it’s quite simple to make.