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Dijon-Style Mustard Recipe

Dijon-Style Mustard Recipe - House & Home

The famed mustard associated with Dijon, France, is easy to make. Some versions require grinding whole mustard seeds and spices. This one champions simplicity by combining dry mustard with a few essential ingredients. The result is smooth and creamy, and not too hot.

Ingredients: 

1-1/3 cups (4 oz.) dry mustard
2 cups (16 oz.) dry white wine or flat Champagne
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp sugar
2 tsp salt

Honey Dijon
Omit the sugar. Stir in 2 tbsp honey before transferring the mustard to the jars.

Tarragon Dijon
Add 1 tbsp chopped fresh tarragon before transferring the mustard to the jars.

Dijon With Mustard Seeds
Add 2 tsp brown mustard seeds during the last 5 minutes of cooking.

Instructions: 

Step 1: Have ready hot, sterilized jars and their lids. (Watch this video for a how-to.)

Step 2: In a bowl, stir together the mustard and 1/2 cup (4 oz.) water until smooth. Set aside.

Step 3: In a small nonreactive saucepan, combine the wine, onion and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.

Step 4: Pour the wine mixture through a fine-mesh sieve into the mustard and stir until combined.

Step 5: Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.

Step 6: Spoon the hot mustard into the jars, leaving 1/4" of head-space. Remove any air bubbles and adjust the head-space, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavour, let the mustard stand for at least 2 weeks before using.

Makes 2 half-pint (8-oz.) jars

See more recipes from Rick Field, Lisa Atwood and Rebecca Courchesne.

Reprinted with permission from Rick Field, Lisa Atwood and Rebecca Courchesne's The Art of Preserving (2012 Weldon Owen).

Photographer: 

France Ruffenach

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