Homemade Dijon Mustard

Good in salad dressing, sauces, sandwich spreads and more, Homemade Dijon Mustard is fun and easy — the workhorse of prepared mustard. Good in salad dressing, sauces, sandwich spreads and more, Homemade Dijon Mustard is fun and easy -- the workhorse of prepared mustard. 

When today’s blogging assignment was pretzels, I was a bit stymied. Although I decided to abandon my keto diet due to the pandemic’s limited shopping, I am still trying to be as low carb as possible.

So, no pretzels for me! But then I thought of mustard. I had made peach mustard a few years back for pretzel dipping. Mustard would count! 

Great for pretzel dipping

That peach mustard was absolutely delicious, but in the end, I had run to the store many times for Dijon Mustard while it sat in the cupboard. Yes, Dijon was the true staple, good in sauces, salad dressing, sandwich spread and more.

And so I decided that Homemade Dijon Mustard would be particularly appropriate to make during the pandemic. With food shortages (okay no mustard shortages that I’ve heard of–let’s not start anything), it couldn’t hurt to have a couple jars in your cupboard.

Some Ingredients

I took the recipes from a guest post on the Food in Jars blog. There is just one thing I need to share with you regarding prep tips. I didn’t have the dry mustard it calls for, but I did have a lot of mustard seed. When I looked it up, dry mustard is just finely ground mustard seed, so I cleaned out my coffee grinder and whirred it up.

My self ground dry mustard – not fine enough

But not quite fine enough alas. My mustard lacks the nice creaminess of a good Dijon, so if you go this route, please give it a few extra minutes in the grinder until it is really powdery.  Happily, it is still tasty!

The recipe is suitable for water bath canning and assumes you already know canning basics. If not, there are many resources online. Or just keep it in your refrigerator since the batch is small.

Good in salad dressing, sauces, sandwich spreads and more, Homemade Dijon Mustard is fun and easy -- the workhorse of prepared mustard. 

Good in salad dressing, sauces, sandwich spreads and more, Homemade Dijon Mustard is fun and easy -- the workhorse of prepared mustard. 

Homemade Dijon Mustard

Yield: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

Good in salad dressing, sauces, sandwich spreads and more, Homemade Dijon Mustard is fun and easy -- the workhorse of prepared mustard. 

Ingredients

  • 1 1/2 cups dry white wine
  • ½ cup vinegar
  • 1 medium white onion, chopped
  • 2 large cloves garlic, chopped
  • 4 oz dry mustard powder (see note)
  • 2 Tablespoons honey
  • 2 teaspoon salt

Instructions

    Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil, then simmer for 5 minutes. Remove from heat and allow steep for an additional 10 – 15 minutes. Strain, pressing on the solids to release more liquid.

    Return wine to the saucepan. Dissolve honey and salt in the liquid. Over medium heat, whisk in the mustard powder, stirring until it boils. Boil, stirring constantly, until it is thick but creamy, about 5-10 minutes (it will thicken more as it cools). Taste and adjust seasonings.

    Fill hot canning jars allowing 1/4 - 1/2 inch headspace. Press the mustard down into the jar, then remove bubbles by stirring gently with a spoon handle. Add lids, then process in a boiling water bath for 10 minutes (adjusting upward for altitudes over 1000 ft). Let rest for 5 minutes in the hot water prior to removing from the canner.

Notes

4 ounces dry mustard is approximately 1 cup + 2 tsp

 

Pretzels Everywhere!

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15 thoughts on “Homemade Dijon Mustard

  1. Rebekah @ Making Miracles

    I have noticed how quickly we’ve been going through Dijon since being home the past many weeks! It gets used in so many recipes, a little here and there. Especially with homemade vinaigrettes on yummy salads! This is a fantastic recipe to keep on hand!

    1. Inger Post author

      If you like a crunchy mustard, Audrey, take a look at the peach recipe link in the post. That leaves many of the seeds whole and has a really beautiful crunch!

  2. Tammy

    The thought of making my own mustard has never even crossed my mind. Hmmm. Thank you for the idea. I love mashing mustard into potatoes so will give this a whirl at some point.

    1. Inger Post author

      Ooo, with potatoes! I’ll have to give that a try! Good to hear from you again Tammy. Hope you and your family have been well!

  3. David Scott Allen

    Great minds think a like! I’m working on a homemade Dijon mustard recipe, as well. It’s very different… Lots of room in this world for both of our recipes! It’s so nice to have somebody else likes to make things like this…

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