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Low Sodium Mustard

Diet.Chef's picture
  Yellow mustard seeds 3 Tablespoon
  Powdered mustard 2 Tablespoon
  Turmeric 1 Teaspoon
  Dried tarragon 1 Teaspoon, crumbled
  Ground cinnamon 1⁄4 Teaspoon
  Cider vinegar 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced or crushed through a press

1. In a small nonreactive saucepan, combine the mustard seeds, powdered mustard, turmeric, tarragon and cinnamon. Stir in 2/3 cup warm water. Stirring constantly, bring to a boil over moderate heat. Remove from the heat, cover and let stand at room temperature for 8 hours or overnight.
2. Uncover the pan and stir in the vinegar, wine, sugar, olive oil and garlic. Bring to a boil, stirring, over moderate heat. Reduce the heat to low and simmer, stirring frequently, for 5 minutes. Let cool slightly. Puree the mixture in a food processor or blender. Let cool to room temperature and use, or cover and chill for as long as 2 weeks.

Recipe Summary

Side Dish

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