Paleo Mustard, Three Ways

Paleo Mustard, Three Ways
Paleo Mustard, Three Ways
Try this Paleo Mustard, Three Ways recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 0
white meat free gluten free red meat free dairy free vegan vegetarian pescatarian
  • 1/2 cup water
  • 1/4 cup white wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp turmeric
  • 2 cloves garlic
  • 1 cup mustard powder (120g / 4.2 oz)
  • 1 medium or 2 small white onion (110g / 3.9 oz)
  • 1 cup dry white wine or 1/4 cup white wine vinegar + 3/4
  • 1 tsp salt (i like pink himalayan)
  • 5 drops stevia (optional) or more to taste
  • same as classic yellow mustard plus
  • 2-5 dashes tabasco
  • it is highly recommended you use wine for dijon mu
  • same as classic yellow mustard but
  • only 1/2 cup mustard powder (60g / 2.1 oz)
  • 3/4 cup mustard seeds whole (i used a mixture of yellow and brown) (120g / 4.2 oz)
  • 1/4 cup fresh herbs: tarragon basil, parsley, oregano, thyme, etc.
  • 1-4 tbsp horseradish grated (depends on how spicy you like it)
  • Carbohydrate 27.5451950723662 g
  • Cholesterol 0 mg
  • Fat 27.2415400595165 g
  • Fiber 10.8260498894674 g
  • Protein 18.3814650516113 g
  • Saturated Fat 1.96431600302135 g
  • Serving Size 1 1 recipe (323g)
  • Sodium 12.0820000173917 mg
  • Sugar 16.7191451828988 g
  • Trans Fat 1.69738600430439 g
  • Calories 427 calories

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.).Pour in the white wine, white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes.Cool, strain and discard the solids.Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens.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.Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of "ageing".Instead of 1 cup of mustard powder, use just half of it.In a blender, roughly chop the mustard seeds. Do not over process.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.