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Homemade Dijon Mustard

Learn how to make French-style mustard from scratch! Dijon mustard is moderately sharp with a deep, rich flavor. It's very doable at home, and it turns out every bit as good as store-bought. Use it in sauces and dressings, in marinades for meat and fish, or as a condiment for burgers, sandwiches, and stuffed flatbreads.

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Homemade Dijon mustard
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 4 g
Fats 19 % 4 g
Carbohydrates 62 % 13 g
135 kcal
GI: 69 / 0 / 31
    1. Pour the wine into a saucepan.
    1. Peel the onion, dice it, and add it to the pan with the wine.
    1. Peel the garlic, press it through a garlic press, and add it after the onion.
    1. Set the pan over the heat, bring it to a boil, and cook for 5 minutes, then let it cool to warm.
    1. Strain the wine through a fine sieve; you won't need the onion and garlic anymore.
    1. Stir the honey, salt, and mustard powder into the wine until smooth.
    1. Pour the olive oil into the mixture, add the whole-grain mustard, and heat over low heat, stirring constantly, until the mixture thickens.
    1. Transfer the mustard to a glass jar of the right size and refrigerate. After 2 days it will have matured and be ready to use.
  • Homemade Dijon mustard keeps in the refrigerator for up to 2 months.
  • Happy cooking!

Caloric content of the products possible in the composition of the dish

  • Honey - 400  kcal/100g
  • Garlic - 143  kcal/100g
  • White wine - 78  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Mustard powder - 378  kcal/100g
  • Granular mustard - 135  kcal/100g

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