How to Make Dijon Mustard Recipe
I'm a huge mustard fan. I love the tangy zip it brings to everything from sandwiches to roasted veggies. But sometimes, I crave a little more heat. This recipe is my personal take on the classic spicy mustard, and it's surprisingly easy to make at home. Plus, you get a bunch of jars out of one batch, perfect for gifting or stocking your pantry.
This recipe comes together in under 30 minutes, with most of the time spent letting the flavors develop.
What is Dijon Mustard?
Dijon mustard is a type of mustard originating from the city of Dijon, France. It's known for its sharp, pungent flavor and typically made with brown mustard seeds and white wine. This gives it a more complex taste compared to the bright yellow mustard you might be used to.
Prep time: 20 min
Cook time: 10 min
Serving: 6 jars
What you’ll need:
2 cups onion, chopped
2 cups dry white wine
1 cup white wine vinegar
1 tsp salt
6 garlic cloves, chopped
4 black peppercorns
1 sprig rosemary
1 cup yellow mustard seeds
1/3 cup dry mustard
2 2/3 cup water
Instructions:
Add onion, dry white wine, white wine vinegar, salt, garlic, black peppercorn, and rosemary to the saucepan and boil for 15 to 20 minutes.
Remove pan from heat. Pour the onion mixture through a strainer into a bowl. Discard solids. Add dry mustard and mustard seeds to the wine mixture. Allow it to sit for 24 hours.
Add mustard mixture to the food processor and pulse until smooth.
Transfer it to the saucepan and simmer for 5 minutes.
Pour the sauce into the sterilized jars.
Place the jar in a boiling water canner. Process for 10 minutes.
Turn off the heat, remove the lid, and let the jars stand for 5 minutes.
Remove jars and let cool.
Nutrition:
Calories 243, Protein 2.3g, Carbohydrate 5.5g, Fat 21g, Sugar 3.4g
Helpful Tips:
For a milder sauce, use less dry mustard or yellow mustard seeds. Conversely, craving some serious heat? Add a pinch of cayenne pepper when simmering the base. You can even add a finely chopped fresh chili pepper (seeds in for more heat) during the simmer for a delicious kick.
The finer you grind your mustard seeds, the stronger the mustard flavor will be. If you prefer a more rustic sauce with a bit of texture, leave some of the seeds whole or pulsed just a few times in the food processor.
The canning step is optional, but it will extend the shelf life of your mustard sauce for several months. If you don't can the jars, they will still keep for a few weeks in the refrigerator.
Serving Suggestions:
This homemade mustard sauce is a versatile condiment that goes with a variety of dishes. Here are a few ideas to get you started:
Pair it with pretzels, sausages, hot dogs, or brats for a guaranteed crowd-pleaser.
Boost your sandwiches with a spread on deli meats, cheeses, or veggie burgers.
Dip roasted broccoli, cauliflower, or potatoes for a flavor explosion.
Brush it on grilled chicken, pork, or salmon in the last few minutes for a sweet and spicy glaze.
Add a dollop to your favorite vinaigrette for a spicy surprise.
With its bold flavor and versatility, this homemade spicy mustard sauce is sure to become your new favorite condiment!
