Just trying this one.
Chef John's Dijon Mustard
Servings: 64Print Recipe
- 1 ½ cup white wine
- 1 cup water or more as needed
- ⅔ cup white wine vinegar
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 cup whole yellow mustard seeds
- ¼ cup dry mustard
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tbsp raw honey
- 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, honey 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 a 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.
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. Comments from others: 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. 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. 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.