Chef John's Dijon Mustard

4.5
(18)
13 Reviews
2 Photos

This Dijon mustard recipe with vinegar can be adjusted for acidity. I add a little more vinegar than called for since I tend to like things on the sharper side. 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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on May 11, 2023
2
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
8 days
Total Time:
8 days 45 mins
Servings:
64
Yield:
4 pints
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Ingredients

Original recipe (1X) yields 64 servings

  • 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. 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 onion 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. Purée mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add enough water 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 the lids and screw on the rings.

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

43 home cooks made it!

Nutrition Facts (per serving)

23 Calories
1g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 64
Calories 23
% Daily Value *
Total Fat 1g 1%
Sodium 37mg 2%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 1g 2%
Vitamin C 1mg 1%
Calcium 18mg 1%
Iron 0mg 2%
Potassium 30mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.