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I have been wanting to make homemade dijon mustard for years.
I finally found this easy Homemade Dijon Mustard recipe in one of the Ball canning books. It is perfect for an easy homemade holiday gift for Christmas.
Looking for an easy Dijon Mustard you can make at home without canning?
This easy Whole Grain Dijon Mustard recipe will make a jar of spicy grainy Dijon mustard that goes right into the refrigerator and lasts for months. No canning needed and it is perfect served with a holiday ham.
Homemade Dijon Mustard
This homemade Dijon Mustard recipe makes about 32 ounces of Dijon Mustard.
It will have to be canned in Ball 4 oz canning jars using the hot water bath method of canning to make it shelf-stable and be able to be stored.
You can not hot water bath can it in larger jars.
Homemade Dijon Mustard is delicious. It has a wonderful spicy flavor and tastes perfect on a sandwich or smeared on some cheese and crackers.
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If you have ever wanted to make homemade mustard than you should make this Dijon mustard recipe.
For the holiday gift-giving season, I decided to make a couple of Christmas Gift Baskets that homemade Dijon Mustard would work well with.
I made a Wine Lovers Gift Basket with cheese and crackers that is perfect. And an easy cheese and sausage gift basket that this Homemade Dijon Mustard is perfect for.
This homemade Dijon Mustard would also be perfect for a little hostess gift during the upcoming Christmas party season.
Free Dijon Mustard Labels
I also am sharing a free printable Homemade Dijon Mustard canning label today.
You can see the label on my canning jars below. Be sure to write the date on it with a sharpie.
You can find more canning recipes on my Canning Recipes page.
How to can Homemade Dijon Mustard
Ingredients
- 2 cups chopped onion
- 2 cups Pinot Grigio or other dry white wine
- 1 cup white wine vinegar (5% acidity)
- 1 teaspoon table salt
- 6 garlic cloves, coarsely chopped
- 4 black peppercorns
- 1 rosemary sprig
- 1 cup yellow mustard seeds
- ⅓ cup dry mustard
- 2 ⅔ cups water
Directions
- Combine the first 7 ingredients in a large stainless-steel or enamel saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until the onion is very soft, stirring occasionally. Remove pan from heat; pour the onion mixture through a mesh strainer. into a glass or stainless steel bowl. Discard solids.
- Stir the yellow mustard seeds and dry mustard into the onion liquid in the bowl. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.
- Process the mustard mixture in a blender or food processor, adding the water until the consistency of cooked oatmeal.
- Transfer the mustard to a small stainless steel or enamel saucepan. Bring to a boil, stirring often; reduce heat and simmer, uncovered, 5 minutes.
- Ladle the hot mustard into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe the jar rim. Center a flat lid on the jar. Apply the band and adjust to finger-tip tight. Place jar in the boiling water canner. Repeat until all jars are filled.
- Process the jars 10 minutes, adjusting for high altitude. Turn off heat, remove the lid, and let jars stand 5 minutes. Remove the jars and cool.
- Makes 6-8 four-ounce jars.
Supplies needed to make this Homemade Dijon Mustard recipe
- Strong Blender like the Ninja Professional Blender
- Mixing bowls like these Pyrex Prepware 3-Piece Glass Mixing Bowl Set
- A fine mesh strainer like this Double Mesh Strainer, Stainless Steel, Wooden Handled strainer
- Kitchen towels for protecting surfaces, cushioning the hot jars and clean up like these KAF Home Oversized Flour Sack Kitchen Towels
- A ladle to fill the hot jars with cooked mustard like this Flirty Kitchens Nonstick Ladle Spoons
- A long-handled wooden spoon to stir as you soak and cook the mustard like these Birchwood Long Handle Wooden Cooking Mixing Spoons
- A canning bubble remover and headspace checker tool like this Ball Bubble Remover & Head Space Tool or this Ball Utensil Set for Preserving that has almost all the tools you need for canning.
- A wide mouth funnel for easily filling the jars with hot mustard like this Norpro Wide Mouth Plastic Funnel, Green
- A strong and safe Jar griper like this Ball Secure-Grip Jar Lifter which is the best jar lifter I have ever used.
- If you are short on space or have a glass-topped stove that you can not use when canning the Ball FreshTech Electric Water Bath Canner is what I use when canning.
- You will need 4 oz canning jars. This is the only size canning jar you can use for this homemade Dijon mustard recipe. I used Ball 4 oz. Quilted Crystal Jars.
- You will need some dry mustard to make Dijon mustard. I used Colman's Dry Mustard
- Yellow mustard seed
- Whole Black Peppercorns
- 5% White Wine Vinegar
- You will also need a stainless steel or not reactive pot to soak and cook the Dijon mustard in like this 6-Quart Stainless Steel Stockpot with Lid
Print the Homemade Dijon Mustard recipe below
Homemade Dijon Mustard
Homemade Dijon Mustard
Homemade canned spicy Dijon Mustard recipe from Ball Canning.Ingredients
- 2 cups chopped onion
- 2 cups Pinot Grigio or other dry white wine
- 1 cup white wine vinegar 5% acidity
- 1 teaspoon table salt
- 6 medium garlic cloves coarsely chopped
- 4 whole black peppercorns
- 1 sprig fresh rosemary
- 1 cup yellow mustard seeds
- ⅓ cup dry mustard
- 2 ⅔ cups water
Instructions
- Combine the first 7 ingredients in a large stainless-steel or enamel saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until the onion is very soft, stirring occasionally. Remove pan from heat; pour the onion mixture through a mesh strainer. into a glass or stainless steel bowl. Discard solids.
- Stir the yellow mustard seeds and dry mustard into the onion liquid in the bowl. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.
- Process the mustard mixture in a blender or food processor, adding the water until the consistency of cooked oatmeal.
- Transfer the mustard to a small stainless steel or enamel saucepan. Bring to a boil, stirring often; reduce heat and simmer, uncovered, 5 minutes.
- Ladle the hot mustard into a hot jar, leaving ¼ inch headspace. Remove air bubbles. Wipe the jar rim. Center a flat lid on the jar. Apply the band and adjust to fingertip tight. Place jar in the boiling water canner. Repeat until all jars are filled.
- Process the jars 10 minutes, adjusting for high altitude. Turn off heat, remove the lid, and let jars stand 5 minutes. Remove the jars and cool.
- Makes 6-8 four ounce jars.
Notes
- Only use 4 oz. jars.
- Makes six to eight 4 oz. jars of mustard.
