Dijon Mustard (Canning Recipe)

Surprisingly, this is super simple: just a handful of pantry ingredients and about 30 minutes of actual work time. You’ll love the flavor. If you don’t want to can it, it will stay fresh in the fridge for 4-6 months.

Instructions

You can substitute with apple juice or grape juice for a non-alcoholic version. But to be honest, I think wine has the best flavor.

I always double this recipe because it’s the same amount of work. Just make sure your canner can fit all the jars: you might need to process in two batches if you’re tripling. The flavor stays exactly the same, so don’t worry about that! 

For the Flavor Base:

• 2 cups chopped yellow onions (about 3 medium onions)
• 2 cups dry white wine, such as Pinot Grigio (you can substitute with apple juice or grape juice for non-alcoholic version, but I prefer wine)
• 1 cup white wine vinegar (must be 5% acidity for safe canning)
• 1 teaspoon salt
• 6 cloves garlic, chopped
• ¼ teaspoon whole black peppercorns
• 1 rosemary sprig (fresh) (or 2 teaspoons dried)

For the Mustard

• 1 cup whole mustard seeds – yellow, brown, or black all work; color will vary
• ⅓ cup mustard powder
• 1-3 cups water – start with 1 cup and add more to reach desired consistency

Equipment

• Large pot (for simmering the flavor base)
• Fine-mesh strainer
• High-speed blender such as a Vitamix  (You can use a regular blender, but you’ll get a more rustic, grainy texture instead of that smooth, creamy consistency. Some people actually prefer it that way!
• 6 four-ounce mason jars with lids and rings
• Water bath canner or large pot deep enough to cover jars by 1 inch
• Jar lifter or tongs for safely removing hot jars
• Large mixing bowl

Instructions

Jam and pickles get all the attention when you’re first learning to can, but pantry staples like this recipe can be the most practical.

Making the Flavor Base

Start by getting all your aromatics into a large pot – the onions, wine, vinegar, salt, garlic, peppercorns, and that sprig of rosemary. This is where the magic happens!

Most people skip this step and just soak their mustard seeds in plain liquid, but this flavored base is what makes this mustard special.

Bring everything to a boil over medium-high heat, then drop it down to a simmer. You’ll want to let this bubble away for 15-20 minutes until the onions are completely soft and translucent. Your kitchen is going to smell incredible – like you’re cooking something really special.

The onions need to be completely soft so all their sweetness gets pulled into the liquid.

Straining Out the Solids

Here’s where you separate the good stuff from the bits. Set a fine-mesh strainer over a large mixing bowl and pour that whole aromatic mixture through it. Press down on those solids with the back of a spoon to squeeze out every drop of the flavorful liquid.

Toss the solids (they’ve done their job) and admire that beautiful, golden liquid you just created. That’s your mustard base right there. Woohoo!

The 24-Hour soak (Don’t Skip This!)

Add your whole mustard seeds and mustard powder right into that strained liquid. Give it a good stir, cover it up, and walk away for at least 24 hours. I know, I know – waiting is the hardest part.

But here’s the thing: those mustard seeds need time to absorb all those flavors and soften up. Don’t rush or skip this step! You can let it sit up to 48 hours if life gets in the way.

Prep Your Jars (While You’re Waiting)

Get your canning jars squeaky clean with hot, soapy water. Then pop them into your water bath canner filled with water and let them simmer on medium heat. They need to be hot, but not sterilized.

Wash your lids and rings too, but just set those aside.

Blending Time

This is where your mustard transforms from chunky seed soup into that smooth, creamy goodness. Pour everything into your high-speed blender (this is not the time for that old blender you got as a wedding gift: you need power here).

Start slow, then bump it up to medium speed. Once you’ve got a paste forming, add 1 cup of water. Then here’s the key: add more water slowly until you get the consistency you want. I usually use about 2 cups total, but you might like yours thicker or thinner.

You can always add more water, but you can’t take it back out. Go slow!

The Final Simmer

Transfer your beautiful mustard to a saucepan and bring it to a boil over medium heat, stirring constantly.

Once it’s bubbling, drop the heat and let it simmer for 5 minutes.

Filling

Ladle the hot mustard into your hot jars, leaving about ½ inch of headspace at the top. Run a clean knife around the inside edges to pop any air bubbles, then wipe those jar rims clean with a damp towel.

Pop on your lids and rings (fingertip tight), then into the water bath they go.

Processing

Make sure there’s at least an inch of water covering the tops of the jars.

Process for 10 minutes once the water comes to a rolling boil, then let them sit in the canner for 5 minutes before moving them to cool overnight.

You’ll hear those satisfying little “pop” sounds as the jars seal. Music to a canner’s ears!

Store sealed jars in a cool, dark pantry for up to 18 months. Once opened, keep refrigerated and use within a year.

How to Use it up

Spread it on sandwiches and burgers, whisk it into vinaigrettes and sauces like tartar sauce, or use it as a glaze for roasted meats. It’s also perfect in potato salad, deviled eggs, and cheese boards.

For a super pretty gift basket, pair with gourmet crackers, some homemade chocolate-dipped shortbread, and a beautiful jar of homemade cherry jam. Put a pretty dish towel on top and you have a lovely present.

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