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.

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.

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.

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.