Chef John's Dijon Mustard

Gather all ingredients and have them ready to go.

In a medium saucepan, combine the white wine, water, white wine vinegar, chopped onion, and minced garlic. (5 minutes)

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.

Allow the mixture to cool to room temperature. Once cooled, pour it through a fine-mesh strainer into a large bowl. Reserve the infused liquid, discarding the solids (onion and garlic).

In the bowl with the strained liquid, stir in the yellow mustard seeds, dry mustard powder, garlic powder, and salt. Ensure everything is well combined.

Cover the bowl tightly with plastic wrap and let it sit at room temperature for 24-48 hours, or until the mustard seeds have significantly thickened the mixture.

Using an immersion blender (or a regular blender, working in batches), purée the mustard mixture to your desired consistency. For a smoother mustard, blend longer. (5 minutes)

Transfer the puréed mustard to a clean saucepan. If the mustard is too thick, add water, one tablespoon at a time, until it reaches a smooth, spreadable consistency.

Bring the mustard to a gentle simmer over medium heat. Reduce the heat to low and cook, stirring constantly, for 10 minutes to further develop the flavors and thicken the mustard slightly.

Carefully pack the hot mustard into the sterilized canning jars, leaving about 1/4 inch of headspace at the top of each jar.

After filling, run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles.

Wipe the rims of the jars clean with a damp paper towel to ensure a good seal. Place the lids on the jars and screw on the rings until finger-tight.

Refrigerate the sealed jars of mustard for at least one week to allow the flavors to fully meld and mellow before using. The mustard will continue to thicken slightly as it chills.

Serve your homemade Dijon mustard and enjoy!