Homemade Dijon Mustard Recipe

This delicious Dijon Mustard Recipe champions simplicity with just a few key ingredients.

Homemade Dijon Mustard Recipe

Tangy and creamy, Dijon mustard may very well be the perfect condiment.

Photo by Fotolia/Viktorija

Content Tools

Craft Your Own Homemade Condiments

Dijon Mustard Recipe

Yields 2 half-pints

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

1 1⁄3 cups (4 ounces) dry mustard
1⁄2 cup water
2 cups (16 fluid ounces) dry white wine or flat champagne
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons sugar
2 teaspoons salt

Have ready hot, sterilized jars and their lids.

In bowl, stir together mustard and water until smooth. Set aside.

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

Pour wine mixture through fine-mesh sieve into mustard and stir until combined. Transfer to saucepan and cook over medium heat, stirring frequently, until mixture is thickened, about 20 minutes.

Spoon hot mustard into prepared jars, leaving 1⁄4 inch headspace. Remove any air bubbles and adjust headspace, if necessary. Wipe rims clean and seal tightly with lids. Store in refrigerator for up to 1 year.

Note: For best flavor, let mustard stand for 2 weeks before using.


Honey Dijon Mustard
Omit the sugar, and stir in 2 tablespoons honey before transferring the mustard to the jars.

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

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

Reprinted with permission from The Art of Preserving, published by Weldon Owen, 2010.