The thing that I have noticed is that no matter how healthy/low-sodium/low-potassium a meal is, it may not be appetising without some sort of condiment. It may taste good, but not amazing, so I have decided to make some homemade, low-sodium condiments to not only help make our food taste better, but also be able to be eaten by the whole family.
The first of these homemade condiments is mustard.
Normal mustard may not seem to be too salty, for instance, one that we have at home has around 40mg of sodium per serving. That doesn’t seem too bad, but when you look at the per 100g amount of sodium, it’s over 1g…that’s quite a lot of salt. So looking around the Internet and having a look at the ingredients of store-bought mustard I came up with the following recipe.
Ingredients:
- 25g of mixed, dry mustard seed (can’t remember the brand, but it was in a small plastic packet, not a bottle)
- 150ml of white vinegar
- 1 teaspoon of white sugar
- 1 teaspoon of corn flour
- 2 cloves of garlic
- sprinkle of dried Italian herbs
Directions:
Some of the recipes on the Internet say you should soak the dry mustard seeds in the vinegar overnight. I forgot to, so all I can recommend is that you leave the mustard a few days before trying it, otherwise it has a very “earthy” taste which I can only guess is because the vinegar hasn’t had a change to break down the mustard seeds too much.
- Put the dry ingredients into a food processor. Process them until it’s a pretty well powdered, don’t worry if you can see pieces of the mustard seed, that adds to the character.
- Mix the vinegar into the dry mixture a tablespoon at a time until you have a pretty thick consistency. If you taste it now and you haven’t soaked the mustard seeds then you’ll see what I mean by an “earthy” taste.
- Spoon into a container. I then placed it in the fridge and will let it sit for a few days for the flavours to blend. After being in there for one day it’s starting tasting pretty good.
