Rating: 4.79 stars
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
1 week 1 day
total:
1 week 1 day
Servings:
64
Yield:
4 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

23 calories; protein 0.9g; carbohydrates 1.7g; fat 1g; sodium 37.4mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
12/24/2016
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! Read More
(10)

Most helpful critical review

Rating: 3 stars
12/26/2018
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. Read More
14 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/23/2016
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! Read More
(10)
Rating: 5 stars
08/17/2015
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 braise bratwurst ....yum I am excite to spin own flayver an try differen wine varietal an differen vinager an switch up with red onyon vs shallots to taste the differen flayver profile an creations... My firss personal batch will be a sparkling wine w.champagne vinager an shallots... May be a hint of fresh tarragon... I shall be experimen with a happy nose an a thank full belly.. I gess this holiday season famly an friens will receve giff basket of charcuterie an home make mustard Thank you john Read More
(9)
Rating: 5 stars
02/26/2015
You are my hero ... Another great recipe !! Ty chef John you are the best !! Read More
(6)
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Rating: 5 stars
09/14/2018
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. Read More
Rating: 3 stars
12/25/2018
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. Read More
Rating: 5 stars
06/09/2019
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 Read More
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Rating: 5 stars
12/25/2020
I'm a huge mustard fan, this stuff is awesome. I make huge batches every year and include in ChristmasGift Baskets. Everyone loves it and even asks for it through out the year when they run out. Read More
Rating: 5 stars
10/11/2017
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. Read More
Rating: 5 stars
08/05/2019
it s quite simple to make. Read More