Homemade Dijon 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.
Homemade Dijon 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
Nutrition
Pretzels Everywhere!
- Cheddar Garlic Soft Pretzels by Hezzi-D’s Books and Cooks
- Chocolate Frosted Peanut Butter Pretzel Bars by A Day in the Life on the Farm
- Homemade Dijon Mustard by Art of Natural Living
- No Bake Peanut Butter Pretzel Bars by Making Miracles
- Pretzel Croissants by Karen’s Kitchen Stories
- Sheet Pan Pretzel Chicken Dinner by A Kitchen Hoor’s Adventures
- Sourdough Cheddar Soft Pretzels by That Recipe
- Spicy Jalapeno Pretzel Mix by Palatable Pastime
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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…
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.
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!
That looks delicious! I have made Chinese mustard from powder, but never Dijon! This is a great resource! Thanks for all of the tips.
Yes, I saw this made with Chinese mustard powder too!
I like my mustard a little on the crunchy side so this sounds perfect to me. I was out of Dijon the other day and should have just made my own.
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!
WOW! This sounds awesome! I had no idea you could make your own Dijon mustard. I can’t wait to try this!
It’s amazing the things you can can at home!
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!
Love it in vinaigrettes too Rebekah!
Love this homemade mustard recipe. Thanks for sharing.
You are welcome Wendy!
I love making my own mustard! I’ve made a few on my blog. I can’t wait to try this one. It looks creamy and delicious.
Yes, isn’t mustard great!! I’ll have to take a look at yours!