How to make Dijon Mustard | Rosie Makes Jam Recipes

Dijon Mustard

As smooth as Sacha Distell - this traditional mustard from France cooked, briefly, but made in moments


Wine, white
14 fl oz
375 ml
Onions (medium),
Peeled and chopped
1 each
Garlic Clove,
finely chopped
3 each
dry powder
5 oz
125 g
Honey, runny
3 tbsp
Vegetable Oil
1 tbsp

Rosie's Ingredient Calculator

Wine, white
Onions (medium)

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash the jars and put upside down in a low oven (50-100 deg) to dry and sterilise
  2. Chop the onion and garlic and combine with the wine, in a medium pan
  3. Heat to boiling point and then simmer for 5 mins.
  4. Cool, and either discard the solids by pouring through a sieve, or process the whole lot until really smooth
  5. Add the dry mustard to the liquid and stir until smooth
  6. Blend in the honey, oil and salt
  7. Heat slowly until thickened, stirring continuously
  8. Pour into the sterilised jars, seal, and leave to cool
  9. Mature for at least two weeks before serving

How long will it take to make?

Preparation time:
5 mins
Cooking time:
10 mins
Total time:
15 mins

How much?

approx 2 x 200g jars

Look after it

store at ambient temperature, away from strong sunlight and use within one year

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator