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Paleo Mustard, Three Ways

If you ever tried to buy mustard without any additives, you know already that it's nearly impossible to find any. Here are some of the most common ingredients in mustard products:

  • Dijon Originale Mustard from Maille: Water, mustard seeds, vinegar, salt, citric acid, sulphur dioxide.
  • Honey Dijon Mustard from Maille: Sugar, water, vinegar, mustard seeds, honey (8%), salt, spices, coloring agent: caramel, acidifier: citric acid, preservative: potassium metabisulfite.
  • Colemann's English mustard: Water, Mustard Flour, Sugar, Salt, Wheat Flour, Spice, Citric Acid, Stabiliser (Xanthan Gum).

Not all the additives are necessarily harmful but some may cause allergic reactions, so why not avoid them altogether? That's why I like making my own mustard, ketchup and other ingredients. Many of them are included in my apps and book but some can also be found on my blog.

Making mustard at home is easier than you may think. It takes just a few minutes to prepare and lasts in the fridge for months. For best taste, I'd recommend you leave the mustard in the fridge for at least 10-14 days before you start using it.

Preparation time

Overall

Nutritional values (per 1 tbsp, 15 g / 0.5 oz):

0.8 grams 0.5 grams 1 grams 1.7 grams 0.13 grams 29 calories
Total Carbs1.3grams
Fiber0.5grams
Net Carbs0.8grams
Protein1grams
Fat1.7grams
of which Saturated0.13grams
Energy29kcal
Magnesium15mg (4%)
Potassium40mg (2%)

Macronutrient ratio: Calories from carbs (18%), protein (17.1%), fat (64.9%); ~ 0.3 g net carbs per teaspoon

Ingredients (makes ~ 2 cups, 500g / 17.6 oz):

Classic yellow mustard
Dijon mustard
  • same as Classic yellow mustard plus
  • 2-5 dashes tabasco
  • 1 tsp turmeric
  • it is highly recommended you use wine for Dijon mustard (no substitutes)
Wholegrain mustard
  • same as Classic yellow mustard but
  • only ½ cup mustard powder (60g / 2.1 oz)
  • ¾ cup mustard seeds, whole (I used a mixture of yellow and brown) (120g / 4.2 oz)
Other options
  • ¼ cup fresh herbs: tarragon, basil, parsley, oregano, thyme, etc.
  • 1-4 tbsp horseradish, grated (depends on how spicy you like it)

Note: The garlic and onion are only used to infuse the wine, so I only counted 25% of the nutritional values for these ingredients. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

Classic yellow & Dijon mustard:
  1. Peel and roughly chop the onion and garlic and place in a non-reactive saucepan.
    What is a non-reactive saucepan? It's a saucepan made of a material that will not react with acidic ingredients. For example, stainless-steel is non-reactive, whereas copper is a reactive material that will esily become worn off if used with acidic ingredients (lemon juice, vinegar, etc.).
  2. Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.
  3. Cool, strain and discard the solids.
  4. Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.
  5. Add stevia (if used), extra virgin olive oil and season with salt. If you're making Dijon mustard, also add the turmeric and tabasco and blend in well.
  6. Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".
Wholegrain mustard:
  1. Instead of 1 cup of mustard powder, use just half of it.
  2. In a blender, roughly chop the mustard seeds. Do not over process.
  3. Follow the same steps as for the yellow / Dijon mustard. Again, you will need to keep the mustard in the fridge for about 2 weeks before it's ready.

Other options:

You can use freshly chopped herbs or grated horseradish. Simply stir in when the mustard is done. The amount of horseradish depends on how strong you want the mustard to be. I like to use 2-3 tablespoons, which makes it quite spicy but not too hot. Keep in mind the flavour will change as you leave the mustard to age in the fridge and the spiciness will slightly drop.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (12)

Hi. I am wondering whether there are substitute for white wine and wine vinegar?

Reply

Yes, you can use apple cider vinegar instead of white wine vinegar.

Reply

I'm avoiding all vinegars right now - would lemon juice or some other ingredient work? I know it would alter the taste - what say you?

Reply

Yes, I think that lemon juice is a good alternative. It may result in a slightly different taste. I haven't tried that but I guess it should work.

Reply

Is there a newsletter or way to follow by email?

Reply

Hi Jann, we don't collect e-mail addresses to send newsletters but you can use an RSS reader (link in the footer) to follow all my posts Smile

Reply

Thanks for all the great tips! I tried 2 tbsp of horseradish and it was way too much for me. I guess I may be sensitive to very spicy food. I'd say 1/2-1 tbsp is enough but maybe it will not be as spicy in a week or two. I just tried it right after I made it.

Reply

Melanie, I think it will get less spicy after 2-3 weeks but it is better if you just use less. I like it quite spicy Smile

Reply

This looks so easy! Thanks :-D

Reply

You're welcome, Meg! hope you like it Smile

Reply

My fav is definitely Dijon but I'm wondering how the herbs taste. which one would you recommend?

Reply

Hi Jimmy, you should definitely try tarragon! Smile

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