Homemade Dijon Mustard Recipe: Make This DIY French Mustard Recipe Just Because by 30Seconds Food

We love it when we find a from-scratch recipe for something that's mostly bought premade. Yes, Dijon mustard can be made homemade. Now why would you do that? Why not?

This is Chef John's recipe from Food Wishes. It's simple to make and results in a delicious mustard to use in recipes or on hot dogs, bratwurst, burgers or sandwiches. You will need four 1-pint canning jars with lids and rings for this Dijon mustard recipe – plus some patience to let it sit for at least one week before eating.

The homemade Dijon mustard is made with white wine, water, white wine vinegar, yellow onion, fresh garlic, dry mustard, whole yellow mustard seeds, garlic powder and salt. The white wine, water, vinegar and garlic simmer for about 15 minutes, then are poured through a strainer into a bowl. The mustard seeds, dry mustard, garlic powder and salt are added, then the mixture is covered and sits for 24 to 48 hours to thicken. After that time, the mustard is blended in a blender and simmered again. Pack the mustard into jars and refrigerate for at least one week before enjoying. It is worth the wait!

Cuisine: French
Prep Time: 48 hours plus 1 week 
Cook Time: 30 minutes
Total Time: a minimum of 9 days
Servings: Makes 4 1-pint jars

Ingredients

• 1 1/2 cups white wine
• 1 cup water
• 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

Here's how to make it: 

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 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 one week.

Recipe was created by Food Wishes.

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