Homemade Dijon Mustard
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2 cups dry white wine
1 large onion, chopped
3 garlic cloves, minced
1 cup mustard powder (4 oz)
3 tablespoons honey
1 tablespoon paleo oil
2 teaspoons salt

In a non-stick saucepan combine the wine, onion and garlic; heat to 
boiling, simmer 5 minutes.
Cool, and discard solids.
Add the dry mustard to the cooked liquid, stirring constantly until smooth.
Blend in honey, oil and salt; heat slowly until thickened (keep nose away; 
fumes are strong!), stirring constantly.
Pour into a glass jar; cool, let sit on counter at room temperature 
overnight.
Refrigerate for 2-8 weeks to age flavor before using.

From: Food.com: Kittencalskitchen