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Low-sodium Dijon-style Mustard

Sauces, Low Phosphorus, Low Potassium, Low Protein, Low Sodium


Based on Makes 3/4 cup (1 teaspoon is a serving) servings per recipe.

  • 1 cup Dry white wine
  • 1/2 cup Vinegar
  • 1/4 cup Onion (chopped)
  • 1 tablespoon Sugar
  • 1/2 teaspoon Dried tarragon (crushed)
  • 5 Whole allspice
  • 2 cloves Garlic (minced)
  • 1 Bay leaf
  • 1/4 teaspoon Red pepper (ground)


  1. Combine ingredients in a 1-quart saucepan.
  2. Boil uncovered on medium-high heat about 20 minutes or until liquid is reduced by half.
  3. Meanwhile, in a bowl, stir together 1/2 cup dry mustard and 1/4 cup cold water; let stand 10 minutes.
  4. Strain vinegar mixture into mustard mixture, pressing out all liquid; discard solids.
  5. Stir mixture; return to saucepan.
  6. Cook uncovered on medium-low heat about 10 minutes or until the consistency of heavy cream, stirring frequently.
  7. Cool; cover and refrigerate.
  8. Store in refrigerator for up to 2 months.

About This Recipe

Make your own mustard with all the flavors and none of the salt of store bought mustards.

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