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Low Salt Dijon-style Mustard

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


Based on 12 (1 teaspoon) 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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