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+ servings

Homemade Dijon Mustard (Canning Recipe)

You can turn basic pantry ingredients into the most flavorful Dijon mustard you've ever tasted with this foolproof recipe. The wine and herb-infused base creates a smooth, creamy texture with bold, tangy flavor that's perfect for sandwiches, recipes, or gift-giving. 
Prep Time:5 minutes
Cook Time:25 minutes
Soaking + Cooling Time:1 day 16 hours 30 minutes
Total Time:1 day 17 hours

Equipment

  • 1 Large pot
  • 1 fine mesh strainer
  • 1 high-speed blender
  • 6 4-oz mason jars with lids and rings

Ingredients

  • 2 cups yellow onions, chopped about 3 medium
  • 2 cups dry white wine can substitute apple juice or grape juice
  • 1 cup white wine vinegar 5% acidity
  • 1 teaspoon salt
  • 6 cloves garlic, chopped
  • ¼ teaspoon whole black peppercorns
  • 1 sprig fresh rosemary or 2 teaspoons dried
  • 1 cup whole mustard seeds
  • cup mustard powder
  • 1-3 cups water for thinning

Instructions

  • Cook base. In a large pot, combine onions, wine, vinegar, salt, garlic, peppercorns, and rosemary. Bring to a boil over medium-high heat, then reduce to simmer for 15-20 minutes until onions are soft.
  • Strain and add mustard seed and powder. Strain mixture through fine-mesh strainer into large bowl, pressing solids to extract liquid. Discard solids. Add mustard seeds and mustard powder to strained liquid. Cover and let stand 24-48 hours.
  • Prep for canning. Wash jars and place in water bath canner with water. Simmer to keep hot. Wash lids and rings, set aside.
  • Blend. Transfer mustard mixture to high-speed blender. Blend starting slowly, then medium speed until paste forms. Add 1 cup water, then slowly add more water until desired consistency is reached.
  • Heat Transfer to saucepan and bring to boil over medium heat, stirring constantly. Reduce heat and simmer 5 minutes.
  • Fill jars. Ladle hot mustard into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean. Apply lids and rings fingertip tight.
  • Process in canner. Process in boiling water bath for 10 minutes. Remove from heat, let sit 5 minutes, then transfer jars to cool overnight. Let cool undisturbed until jars seal.

Notes

Soaking time is crucial for proper texture and flavor development.
Use high-speed blender for smoothest consistency.
Start with 1 cup water when blending and add more gradually.
Recipe doubles or triples easily. Store sealed jars up to 18 months; opened jars keep 1 year refrigerated. pH tested at 3.67 for safe water bath canning.
Servings: 6 4-oz jars
Author: Katie Shaw