Chef John's Dijon Mustard

Chef John's Dijon Mustard

by Daniel Chambers 6 months ago
4.7 (9)
25 minutes
23 kcal
1.7 g carbs
Description

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 ½ cups 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
  • 4 1-pint canning jars with lids and rings
Directions
  1. 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. 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. 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. 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. 5. Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts
serving: 4 pints
calories: 23 kcal
carbohydrates: 1.7 g
protein: 0.9 g
sodium: 37.4 mg
fiber: 0.5 g
sugar: 0.4 g