Homemade Low Salt Mustard
This homemade low salt mustard recipe is a healthier alternative to traditional store-bought mustard. It's quick and easy to make, and has a delicious tangy flavor that's perfect for sandwiches, salad dressings, marinades, and more. With reduced salt and sugar, it's a great option for those who want to enjoy the taste of mustard without the high sodium content.
Ingredients
serves 1
- 2 tablespoons yellow mustard seeds
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon turmeric
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon paprika
- 1/4 cup water
- 1/8 teaspoon salt
- 1/2 teaspoon honey (optional)
serves 2
- 4 tablespoons yellow mustard seeds
- 2 tablespoon apple cider vinegar
- 1/2 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 cup water
- 1/4 teaspoon salt
- 1 teaspoon honey (optional)
serves 3
- 6 tablespoons yellow mustard seeds
- 3 tablespoon apple cider vinegar
- 3/4 teaspoon turmeric
- 3/8 teaspoon garlic powder
- 3/8 teaspoon onion powder
- 3/8 teaspoon paprika
- 3/4 cup water
- 3/8 teaspoon salt
- 1.5 teaspoon honey (optional)
Method
- In a small bowl, mix together the yellow mustard seeds, apple cider vinegar, turmeric, garlic powder, onion powder, and paprika.
- Add water to the bowl and stir well.
- Let the mixture sit for 10 minutes to allow the mustard seeds to absorb the water and soften.
- Transfer the mixture to a blender or food processor and blend until the mustard reaches the desired consistency.
- If the mustard is too thick, add a little more water to thin it out.
- Add the salt to the mustard and stir to combine. If desired, add honey to taste.
- Store the mustard in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
per serving
Calories
43
Carbohydrates
5
g
Sugar
2
g
Protein
2
g
Fat
2
g
Salt
0.05
g
Potassium
75
mg
Phosphorus
36
mg
Low
Moderate
High