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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).

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Not all the additives are necessarily bad for you but why not have a complete control over the ingredients you use, plus make your mustard taste a thousand times better? 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.

Tips & Substitutions

You can use freshly chopped herbs (tarragon, basil, parsley, oregano, thyme, etc.) 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.

Garlic and onion are only used to infuse the wine, so I only counted 25% nutritional values for these ingredients.

0 days, 0 hours, 0 minutes Hands-on 10-15 minutes Overall 10-15 minutes Serving size 1 tbsp/ 15 ml Allergy information for Easy Homemade Mustard Three Ways ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

Nutritional values (per serving, 1 tbsp/ 15 ml)

Net carbs 0.8 grams Protein 1 grams Fat 1.7 grams Calories 29 kcal Calories from carbs 15%, protein 17%, fat 68% Total carbs 1.3 grams Fiber 0.5 grams Sugars 0.4 grams Saturated fat 0.1 grams Sodium 71 mg ( 3 % RDA ) Magnesium 15 mg ( 4 % RDA ) Potassium 40 mg ( 2 % EMR )

Ingredients (makes about 2 cups, 480 ml) Basic Yellow Mustard: 1 cup mustard powder (120 g/ 4.2 oz)

1 medium or 2 small white onion (110 g/ 3.9 oz)

2 cloves garlic, sliced

1 / 4 cup white wine vinegar (60 ml)

cup white wine vinegar (60 ml) 1 / 2 cup water (120 ml)

cup water (120 ml) 1 cup dry white wine (240 ml) or 1 / 4 cup white wine vinegar + 3 / 4 cup water (do not substitute wine if making Dijon mustard)

cup white wine vinegar + cup water (do not substitute wine if making Dijon mustard) 1 tbsp extra virgin olive oil (15 ml)

1 tsp pink Himalayan salt or sea salt

Optional: 5 drops stevia or more to taste For Dijon Mustard, add: 2-5 dashes tabasco

1 tsp turmeric

pinch of black or white pepper (significantly improves absorption of turmeric) For Wholegrain Mustard: only 1 / 2 cup mustard powder (60 g/ 2.1 oz)

cup mustard powder (60 g/ 2.1 oz) add 3/ 4 cup mustard seeds, whole (120 g/ 4.2 oz) - I used a mixture of yellow and brown

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova