Here is a salt-free recipe for a mustard we enjoy on meat, sandwiches, in salad dressings, and to add flavor to cooking:
- 1/4 cup mustard seeds (I mix black and yellow seeds but you can use just 1 kind)
- 100ml (1.7 fluid oz) apple cider vinegar (you can use white or white wine vinegar instead)
- 1 clove garlic, pressed
- 1 Tbsp honey
- 1 tsp white sugar
- 1 tsp dried tarragon (not heaped!)
- 1 tsp mustard powder
- 1 Tbs water
Soak the mustard seeds in the vinegar overnight to allow them to soften and swell.
Then add all the ingredients to a blender and blend well until the seeds are broken down – you will still have specks of seed visible – and the mustard is a good consistency. Put into a jar and keep in the fridge.
Try other herbs instead of the tarragon, or a mix of herbs, but keep it to a scant teaspoon if you don’t want a very herby taste!
NOTE: immediately after making, the mustard will smell really strong and taste somewhat bitter. Don’t panic! It needs time to mature! This will go away in a day or so and the resulting mustard will taste great!
EXCELLENT MAYO (low salt*)
- 1/2 cup egg whites, pasteurized and unsalted
- 4 tsp white wine vinegar (and I do like the white wine vinegar here)
- 1 small clove garlic, pressed
- 3 tsp lemon juice (preferably freshly squeezed)
- 4 tsp Great Mustard
- 1 1/2 cups vegetable oil (I find the Smart Balance works best for me but you may use any mild tasting oil)
Pulse the first 5 ingredients in a blender 2 or 3 times to mix well.
With the blender running on high, slowly pour in the oil in a continuous stream, through the hole in the blender lid. You could get some splattering so cover the top, and your hand, with a cloth while you add the oil. Stop once you have added all the oil and scrape down the inside of the blender, then blend, again on high, for a couple of minutes.
This is a basic mayo which can be changed by adding different herbs and oils, so experiment! I would love to hear any of any versions you try!
*Eggs, and therefore egg whites, naturally contain sodium but the amount you get in a tablespoon of Excellent Mayo is very low.