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