Quick Homemade Dijon | Recipe

Quick Homemade Dijon | Recipe
Regular mustard is good. But DIJON is better!

If you’re new to making mustard, this quick homemade dijon recipe is a stress-free place to start. You’re only 4 ingredients away from having jars of this tangy and savory flavor on your sandwich (and shelf) in no time! Let me show you how to make your own preservative-free small batch so that you’ll be able to whisk, stir, spread or dollop this quick homemade dijon a number of your favorite meals!

What’s the difference between regular mustard and Dijon?

While yellow and dijon are both mustards, they are very different when it comes to taste, color and usage. Yellow mustard has that unmistakable bright pigment, pungent odor and straight-forward flavor. Yellow mustard very much an American condiment used as a topping on things like cheeseburgers, hot dogs, corn dogs, and sandwiches, mixed into recipes like macaroni and cheese or potato salads and used as a dip or coating. Since its made with a combination of oil, salt and vinegar, its creamy but separates over time. This makes frequent stirring to keep the ingredients incorporated a must.

Dijon mustard is a pale yellow, but don’t let its subtle color fool you for one second because it has a downright BOLD, tangy, savory flavor that other condiments just can’t capture.

They don’t even come close!

Since dijon mustard is made with wine, a powerful flavor extractor, the natural spiciness and tangy acidity contained in the mustard seeds is drawn out in a way yellow mustard misses. The nuissanced flavor from dijon is what gives you substancially more cooking options than mustard ranging from sauces, glazes, toppings, vinagrettes, rubs or complimentary add-ins.

Why all the fuss about Dijon mustard?

Yellow mustard is good.

But dijon mustard is better.

Yes, I realize that’s pretty direct, but sis–it’s because I love you and I NEED you to stop overpaying for store-bought “premium” brands when you can surpass that goodness and save a few dollars by making this quick homemade dijon recipe instead. So, if I’ve got to use my big sister, stern (but loving) voice, then, I will.

There’s something about the combination of tangy, savory, robust profile against a backdrop of spicy notes that delivers a massive flavor punch. The convenience of capturing this taste in an easily emulsified texture that manages to make your everyday (sometimes boring) meals feel and taste more…sophisticated or like you really did something fancy with a dish. Simply put, it provides allllll the right finishing notes for your soup, sides, salads, and almost any main dish.

Why does this recipe use powder instead of mustard seeds?

It’s quicker.

Unless you’re after a chunky, cracked seed dijon, substituting dry mustard powder for mustard seeds doesn’t yield a detectable taste different. Now I’m all for (mostly) from scratch cooking, but when you use whole mustard seeds you’ve gotta soak the seeds for 24-hours, yadda, yadda. When you use powered mustard you can easily whip up a batch on demand.

Oh you like that too? Thought so!

Is powdered the same as dry?

“Dry” or “Powdered” mustard are both 100% made from ground mustard seeds. The difference between ‘dry’ and ‘powdered’ mustard is purely a marketing tactic commerical brands use to distinguish between their products.

Do NOT preserve dijon mustard above 4 ounce jars!

Recipe Notes

  1. DO NOT exceed preserving dijon mustard above 4 ounce canning jars. The high starch content in mustard seeds and powder makes it difficult for heat to penetrate the center of jar during the canning process. In order to ensure your mustard is safely preserved and shelf stable, tested and approved canning recipes limit canning dijon to 4 ounces.
  2. Stick with dry white wine. Any dry cooking or drinking wine will do as long as it’s not a sweet variety like a Riesling or Moscato.
  3. Both yellow onion and shallots can be used exclusively or combined.
  4. After you’ve combined all ingredients in a slow stove simmer, I implore you LICK THE SPOON! But, if that feels too “uncivilized” at least use your pinky to taste a quick taste test. You need to do this because “the best” homemade dijon recipe should be adjusted to your taste.

Here are some examples of common homemade dijon additions you might want to try:

  • tbsp of honey
  • tbsp of brown sugar
  • tsp of apple cider vinegar to increase the acidity if you want a sharper taste
  • tsp of your favorite Siracha (non-dairy only)
  • tbps of red chili flake
This quick homemade dijon recipe is as fast as it is flavorful, so here are some ideas on what do with it.

Pssst: Watch this video where I unashamedly entice you about how versatile this quick homemade dijon recipe really is. This quick homemade dijon recipe is as fast as it is flavorful, so here are some ideas on what to do with it:


  1. Make-Ahead Breakfast Strata: Start your weekend (or the day) off right with this delicious, make ahead breakfast or brunch bacon, cheese and dijon strata. This easy breakfast casserole uses fresh (or leftover) bread chunks topped with crispy bacon, cheese, and green onion. Then whisked eggs dollop with dijon are poured on top, allowing the bread to soak up this tangy, savory flavor overnight. The next morning, all you’ll do is pop it in the oven for 25 minutes and pair it with a cup of coffee. Don’t you look fancy?


  1. Baked Dijon Salmon: One of the easiest ways to create a moist, flaky and healthy lunch or dinner that has tangy taste is to top spread dijon on top of your fish, top with panko bread crumbs for a bit of a crunch and fresh or dried herbs. The ending presentation will give you a colorful, bright meal that not only looks attractive but tastes great.
  2. Pork Chops with Dijon Cream Sauce: Take plain pork chops to a whole new level by simmering them in a creamy dijon sauce. You’ll find this sauce so good, that, if you’re too relaxed at the table, you just might lick the plate. Start by browning your pork chops on both sides, then add chicken broth, cream and a soon or two of dijon. Allow everything to simmer for a few minutes, then, toss in some slice petite potatoes. Transition your pan to the stove and bake for another 20 minutes. Dinner is done! As you slice your pork chop and potatoes, you’ll enjoy perfectly infused sauce flavor in every bite!


  1. Creamy Dijon Chicken: Hands down my family loves this creamy garlic dijon sauce chicken recipe that uses pan seared chicken thighs, fried bacon crisps, and handfuls of spinach to create a one-pan meal. But, adding pasta to soak in the dijon sauce doesn’t hurt either!
  2. Add ‘Va-Va Voom’ to Your Vinaigrette: Create a cozy, seasonal dressing that pairs well with toasted pecans, apples and any meat by making your own dijon based vinaigrette. Simply take a mason jar and combine pure maple syrups, apple cider vinegar, dijon mustard, garlic, onion, and maybe a bit of salt. Give things a quick shake to emulsify. Now, pour over a salad and tell me that ain’t good!
If you haven’t tried dijon mustard vinaigrette….honey, what are you waiting for?

Is this recipe approved as safe?

YES! That’s because I only share tested home canning recipes inspired from reputable sources. This recipe is adapted from The Complete Book of Small Batch Preserving by Ellie Top and Margret Howard. I take safe canning practices very seriously, so this (and any) recipe that appears on my blog or YouTube channel will:

  1. Use only recipe methods that follow safe and science-based guidelines published by the United States Department of Agriculture, National Center for Home Food Preservation, and Jarden companies like Ball and Bernardin
  2. Source all information so that you can follow it back to the canning authorities where the recipe originated. I know this makes nearly every other word in my blog post look like a lit-up Christmas tree, but I want you to be a confident, informed canner too, so I’m very transparent about any modifications I include.

My goal with publicly sharing canning recipes is to inspire you to create your own healthier, better-tasting, and usually cheaper convenience foods. And, to show how canning food in the modern world still makes sense! Above all, I want you to be both safe and successful in your canning efforts. For this reason, I’ll always link to the approved NCHFP canning recipes and encourage you to make a small investment in purchasing the most updated preservation books and equipment I use in my own kitchen.

Quick Homemade Dijon Mustard Recipe for Canning

Makes about 1 1/3 cup


  • 1 cup dry white wine
  • 1/2 cup apple cider vinegar
  • 1/2 cup of chopped onion
  • 1/4 chopped garlic cloves (or jarred minced garlic)
  • 1 cup of dry/powdered mustard
  • 2 tbsp honey (needn’t be raw, you can also use brown sugar)
  • 2 tbsps of canola oil
  • 1 tbsp of salt (to taste)
  • 3-6 drops of your favorite hot pepper sauce (to taste)


  1. Dice the onion and garlic.
  2. Combine onion, garlic and wine in a small pan and bring to a boil over medium high heat. Allow ingredients to come to a boil.
  3. Allow ingredients to boil for 5-7 minutes. Strain the solids. Place wine mixture in a medium sized bowl.
  4. Use a whisk blend the wine mixture in the dry mustard. Fully combine until clumps are gone.
  5. Pour the mixture back into the saucepan adding honey, oil, salt and your choice of hot sauce.
  6. Bring to a boil for 10-12 minutes, stirring frequently. You want the mixture to thicken, slightly. Feel free to add more water/wine/vinegar to achieve the consistency (and taste) you prefer.
  7. Ladle the mustard into jars leaving ¼ inch of headspace. Process 4 ounce jars for 10 minutes. This recipe makes about 1 1/3 cups.  

Let’s move onto canning!  But, you don’t  have to water bathe this because it will last 3 months in your fridge (whether it’ll be around that long is another thing)!

How do I sterilize my jars? 

Sterilizing your jars is a quick and easy process that destroys the enemies of preservation — bacteria, yeast and fungi so that your food stays fresh and shelf stable for 12 months (or more). It’s not hard to do at all. Below, I’ve shared several options, pick your preference: 

  1. Run the jars through a ‘quick clean’ or ‘sterilization’ cycle in your dishwasher. 
  2. Place the jars in a large pot (12 quart) of water on top of a steaming rack (so they don’t touch the bottom of the pan), and bring the water to a boil for 10 minutes. Remove hot jars right before use. 
  3. Or hand wash and rinse the jars, dry them, and place them (without lids or rings) in a 200°F oven for 10 minutes.

You’ve got this! 

Filling  your Jars

  1. Sanitize (directions above)  your jars and place them on a dishtowel. 
  2. Grab your funnel and ladle  that spicy onion jam goodness into the jars, leaving a ¼ inch of headspace. 
  3. Remove any air bubbles by running a long plastic or wooden skewer between the jar and the jam. 
  4. Wipe the rims of the jars with vinegar to remove any spillage (which can prevent your jars from creating a seal). 
  5. Secure the rings to the top of your jar until they are “fingertip tight”–secured but air still has room to pass through. 

Processing your jam on the stove

  1. Using a jar rack or plate, lower the jars into the boiling water of your water bath canner. 
  2. Pour in more water to ensure that the water covers at least an inch above your jars.
  3. Place the lid on your pot. 
  4. Bring water to a full  boil  for 10 minutes, then use a jar lifting to remove the jars out of the water and let them cool on a towel undisturbed for a minimum of 8 hours. (note: do not tighten the caps or you’ll risk breaking the seal). 
When are the jars ready?

As your jars cool, you’ll hear the jars making clicking pops.  Leave the jars undisturbed on a towel for a minimum of 12-24 hours. After that, you can confirm the jars have sealed by removing the rings. A sealed jar lid will remain secured to the jar without the rim and be slightly indented in the center. Use your index finger to moderately tap on the jar in a few places, it should not pop back when pressed. The majority of your jars will seal within a few hours of cooling down. If you have any jars that didn’t seal properly, just store them in the fridge and use them within 3 months. 

When does this jam expire? 

Your canned jam will be shelf stable and keep (unopened) for up to one year. If you’re not canning this, freeze for up to 3 months. 

Craving more onion recipes? Don’t miss out on my Sweet  & Spicy Onion Jam, which will surely become another one of your favorites! 

Leave a Reply

Your email address will not be published. Required fields are marked *