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Dijon Mustard

Print Makes about 6 (135 mL) jars

Loaded with great garlic flavour, this classic white wine Dijon mustard will be your go-to for sandwiches and roasts.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 500 g chopped onion

  • 500 mL Pinot Grigio or other dry white wine

  • 250 mL white wine vinegar (5% acidity)

  • 1 tsp. salt

  • 6 garlic cloves, coarsely chopped

  • 4 black peppercorns

  • 1 rosemary sprig

  • 250 g yellow mustard seeds

  • 75 g dry mustard

  • 650 mL water


1. Combine first 7 ingredients in a large stainless steel or enameled saucepan. Bring to a boil over high heat; reduce heat, and simmer, uncovered, 15 to 20 minutes or until onion is very soft, stirring occasionally. Remove pan from heat; pour onion mixture through a wire-mesh strainer into a glass or stainless steel bowl. Discard solids.

2. Stir mustard seeds and dry mustard into wine mixture. Cover and let stand at room temperature at least 24 hours, but no longer than 48 hours.

3. Process mustard mixture in a blender or food processor, adding water until consistency of cooked oatmeal.

4. Transfer mustard to a small saucepan. Bring to a boil, stirring often; reduce heat and simmer, uncovered 5 minutes.

5. Ladle hot mustard into a hot jar, leaving 0.5 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band and adjust to fingertip-tight. Place jar in a boiling water preserver. Repeat until all jars are filled.

6. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and let cool. 

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