Dijon Mustard Recipe - How to Make Dijon-Style Mustard

In a saucepan, add 1 diced onion and some minced garlic.

Pour in white wine, white wine vinegar, and a big splash of water.

Cook on high heat until boiling, then reduce to medium-low and simmer for 15 minutes.

Turn off the heat and let the mixture cool to room temperature.

Strain out the onions and garlic, pressing out as much liquid as possible with a spoon or spatula.

Add yellow mustard seeds and ground mustard powder to the strained liquid.

Season with salt and garlic powder, then mix thoroughly.

Cover and let the mixture sit for 1 to 2 days to allow the mustard seeds to swell.

After soaking, puree the mixture using a regular blender or immersion blender to your desired smoothness, adding water as needed for blending.

Transfer the blended mustard to a saucepan and add a big splash of water to adjust consistency.

Place on medium-high heat and bring to a simmer, stirring to prevent scorching.

Once simmering, reduce heat to medium and cook for 10 minutes, stirring occasionally.

After 10 minutes, turn off the heat and stir vigorously with a whisk.

Transfer the hot mustard into four sterilized half-pint jars, filling them about 1/2 inch from the top.

Wiggle a spoon in the jars to remove air bubbles, or use a bamboo skewer for stubborn bubbles.

Screw on the lids tightly, creating a vacuum seal as the mustard cools.

Let the jars cool, then refrigerate and allow the mustard to sit for at least a week before tasting.

Equipment Needed

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