For easy, homemade Dijon mustard, gather 1 cup mustard powder, 3 tablespoons honey, 2 cups white wine, 1 onion and 3 garlic cloves. Also organize 1 tablespoon vegetable or canola oil and 2 teaspoons of salt. Note that the final mixture must be refrigerated two to eight weeks before serving.
Chop the onion and mince the garlic cloves. Ensure that the wine selected for the mustard is a dry variety, such as Sauvignon Blanc, rather than sweet. Combine the wine with the garlic and onion in a non-stick saucepan. Bring the contents to a boil, then reduce the heat and simmer for approximately five minutes. Once the mixture has cooled, take a spoon and remove any solids that may have formed on the top.
Add the mustard powder to the cooked liquid, mixing constantly with a spoon or whisk so that it integrates thoroughly. Return the pan to the burner and add the honey, salt and oil. Heat through on low, stirring constantly until the consistency thickens. Be careful to remove your face from the fumes at this stage, as they are quite strong and can burn the inside of the nose. Put the finished mustard inside a previously sterilized glass jar, and let it sit out overnight at room temperature.
Transfer the mustard to the refrigerator and allow it to sit for the allotted two to eight weeks. The longer it sits, the more intense and satisfying the flavor.