Chef John’s Dijon Mustard

Chef John's Dijon Mustard

Chef John’s Dijon Mustard

  • Prep

    15 m

  • Cook

    25 m

  • Ready In

    8 d 40 m

Recipe By: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.”

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Refrigerate mustard until flavors blend, at least 1 week.
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