Name: Chef John's Dijon Mustard
Prep time: 15 min
Cook time: 25 min
Yield: 64
Ingredients: 1 1/2 cups white wine; 1 cup water, or more as needed; 2/3 cup white wine vinegar; 1 yellow onion, chopped; 2 cloves garlic, minced; 1 cup whole yellow mustard seeds; 1/4 cup dry mustard; 1 tablespoon garlic powder; 1 teaspoon salt; 4 1-pint canning jars with lids and rings

Chef John's Dijon Mustard

⏱️ Ready in 40 min 🥄 Prep 15 min 🔥 Cook 25 min 👥 64 servings 👁️ 12 views

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 adapted from AllRecipes

👨‍🍳 Instructions

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.

Purée 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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