Back to Recipes

Low-sodium Dijon-style Mustard

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

Ingredients

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)

Preparation

  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.

More recipes like this


Cornichon Pickles, Low Salt


Snacks, Low Phosphorus, Low Potassium, Low Protein

Stuffed Acorn Squash


Side Dishes, Vegetarian, Low Phosphorus, Low Sodium

Beet Salad for Fall


Salads, Low Phosphorus, Low Potassium, Low Protein