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My review
Chef John's Dijon Mustard
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Chef John
"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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Ingredients
8 d 40 m servings 23Original recipe yields 64 servings (4 pints)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 912 Ratings
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Most helpful positive review
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...
Most helpful critical review
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, t...
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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...
7/17/2015
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 bra...
2/26/2015
You are my hero ... Another great recipe !! Ty chef John you are the best !!
4/15/2020
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.
6/9/2019
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 fr...
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, t...
9/14/2018
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.
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 a...