Low sodium mustard recipe?

[jpshaw]

French's yellow mustard has 55 mg per serving and since I've been on the low sodium diet I crave this stuff. Use it on "Very Low Sodium" tuna and everything else. I've tried making prepared mustard by using dry mustard with water and vinegar but it always comes out way too bitter.

Does anyone have a lower sodium recipe for this that actually taste like the French's yellow prepared mustard?

 

[Mama Mangia]

I don't know if this will help or not -

Combine 1/4 c. dry mustard with 2 T. cold water - adding the water gradually and mixing until smooth. Let set about 15 minutes before using.

Now this is hot and if it is too hot for you, add 1 t. sugar (or sugar substitute) or 1 t. heavy cream to tone it down a bit.

 

[Mama Mangia]

You would need to tweak this one with no salt and sugar substitute -

1/4 c. dry mustard
2/3 c. water, divided
1/4 c. sugar
4 T. cornstarch
1/2 t. salt
1/3 c. vinegar

Combine dry mustard with 2 1/2 T. water; set aside.

Combine remaining dry ingredients; add remaining water; blend until smooth.

Stir in vinegar; cook over low heat, 5 minutes, stirring constantly until thickened.

Remove from heat and cool. Blend in mustard mixture.

Makes 1 cup

 

[CanMan]

Country Dijon-Style Mustard

2 tablespoons brown, white or yellow mustard seed
1/4 cup powdered mustard
1/4 cup dry white wine or water
2 tablespoons white wine vinegar
1 teaspoon coarse salt or to taste

Place mustard seed into a spice/coffee grinder and grind to desired texture. Combine the ground seeds with the powdered mustard; stir in the wine or water and let sit for 10 minutes. Stir in the vinegar and salt and mix well. Place mustard in a clean jar and allow to set at room temperature overnight, then refrigerate for several days to two weeks before using to allow the flavors to ripen.

Yield: 1 cup

 

[jpshaw]

I will try the one with the vinegar and sugar. I tried the one with just water and it was way too bitter for me. Thanks guys.

 

[jpshaw]

Country Dijon-Style Mustard

2 tablespoons brown, white or yellow mustard seed
1/4 cup powdered mustard
1/4 cup dry white wine or water
2 tablespoons white wine vinegar
1 teaspoon coarse salt or to taste

Place mustard seed into a spice/coffee grinder and grind to desired texture. Combine the ground seeds with the powdered mustard; stir in the wine or water and let sit for 10 minutes. Stir in the vinegar and salt and mix well. Place mustard in a clean jar and allow to set at room temperature overnight, then refrigerate for several days to two weeks before using to allow the flavors to ripen.

Yield: 1 cup

I find the sodium level in some of the Dijon and Honey mustards quite acceptable for me. Its the yellow that runs about 55 mg that I would like to tone down some. I will try your recipe though but change the coarse salt to a substitute. Thanks.

 

[timkraan]

How did it work out?

I would also love to replicate French's Yellow Mustard in low/no sodium version. So far my attempts have produced a bitter tasting mustard. I need to figure out what I'm doing wrong.

 

[CanMan]

I just made the following recipe and it makes a perfect yellow mustard, but you MUST follow the instructions exactly for the taste to work out right.

Mustard - French's® Classic Yellow®

1/2 cup dry mustard
1/2 cup water
6 Tbs white vinegar
1 tsp Wondra® Quick-mixing flour
1/2 tsp salt, plus
1/4 tsp salt
1/4 tsp turmeric

1. Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.

2. When mixture comes to a boil, reduce heat and simmer for 5-10 minutes, stirring often.

3. Remove pan from heat. Leave uncovered for 1 minute, then cover pan with lid until cool. Chill and store in a covered container.

Yield: 1/2 cup

Reducing the salt should not change the flavor that much, though eliminating it altogether might.

 

[timkraan]

Thanks!

I will give it a try (sans salt).

 

[jpshaw]

I will give it a try (sans salt).

I will too. I will probably use a sub which is a potassium salt instead of a sodium salt.