|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make a homemade honey Dijon mustard to use in those recipes you want to be even more special. This Dijon mustard is simply made with honey, white wine, onion, garlic, dry mustard, and if you so desire (and we do!) dashes of Tabasco sauce.
Although it takes about 30 minutes to make this homemade mustard, you need to wait for a few days and let those ingredients mingle together in a container. The wait is worth it because this homemade condiment will come out bursting with flavor.
Enjoy this Dijon mustard on all your favorite meats, from burgers and hotdogs to pork loin roasts, or dipping those delectable chicken tenders, and don't forget about using it in your homemade potato salad or deviled eggs. You will find many uses for this tangy, delicious mustard besides using it as a sandwich spread.
Gather the ingredients.
Combine honey, wine, onion, and garlic. Heat to boiling. Lower heat and simmer for 5 minutes.
Pour mixture into bowl and cool. Strain the wine mixture into dry mustard in a small saucepan, whisking until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until the mixture thickens. Allow it to cool.
Pour into a non-metal container and cover. Refrigerate for at least 2 days to blend flavors.
- After mixing, let the mustard sit in the refrigerator for two days to ensure you allow the flavors to merge together.
- You can leave out the Tabasco sauce if you'd like, but we think it gives just an extra oomph to the flavor of this mustard.
How to Store
- Store your mustard in an airtight container or mason jar in the refrigerator. It will keep for a few weeks.
Where Does Dijon Mustard Get its Name?
Dijon mustard orginated in the town of Dijon in Burgundy, France in the 13th century.