Chef John's Dijon Mustard
Ingredients8 d 40 m servings 23
- 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.
- 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.
- 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.
- 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.
- Refrigerate mustard until flavors blend, at least 1 week.
Per Serving: 23 calories; 1 1.7 0.9 0 37 Full nutrition
ReviewsRead all reviews 5
Great giff idea... I has been make preserves an pickel vegetable for many year an this is my firss time make mustard Good solid recipe.. Good flayver...super easy to make an tasty on my beer bra...
You are my hero ... Another great recipe !! Ty chef John you are the best !!
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...
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.