Easy Dijon Mustard From Scratch

This easy Dijon mustard from scratch is a practical, small-batch way to make classic Dijon flavor at home using mustard powder instead of seeds. You’ll control every ingredient, skip the sourcing hassle, and end up with a sharp, tangy mustard that’s ready fast.

Course Condiments

Cuisine French

Prep Time 5

Cook Time 5

Servings servings

Calories 60kcal

Author Diane Gail

Ingredients

1/2 cup white wine
1/2 cup finely chopped onion
1/4 cup ground mustard powder
1 1/2 teaspoons honey
1 teaspoon olive oil
1/2 teaspoon salt
1 large garlic clove pressed
2 teaspoons white wine vinegar

US Customary - Metric

Instructions

Simmer: Simmer the onion in the white wine for 5 minutes over very low heat.
Strain: Strain out the onions and reserve the wine (discard onions or save for another use).
Whisk: Whisk in the mustard powder until smooth.
Stir: Stir in the honey, garlic, olive oil, and salt until evenly combined.
Thicken: Return to low heat and stir until the mustard thickens.
Finish: Remove from heat, stir in the white wine vinegar, and let it come to room temperature.

Notes

Keep heat low: Gentle heat prevents scorching and keeps the mustard’s bite clean instead of bitter.
Whisk off heat: Whisking the mustard powder into warm wine off heat helps it hydrate smoothly without clumping.
Stir constantly while thickening: The texture tightens quickly, so steady stirring prevents sticking and over-thickening.
Add vinegar last: Stir it in after thickening so the flavor stays bright and the mustard doesn’t turn harsh.
Taste and adjust: A quick taste at the end lets you fine-tune the balance before it cools.
Storage: Keep refrigerated in an airtight container and generally use within 5–7 days for best flavor and texture.

Nutrition