NO OIL Mustard Sauce recipe | How to make Mustard Sauce at home | Simple and Easy Mustard Sauce

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener, while sugar is more budget-friendly.

Soak both yellow and black mustard seeds in a mixture of water and vinegar in a glass bowl.

Add 3 tablespoons each of yellow mustard seeds and black mustard seeds to the bowl.

Ensure the vinegar covers the mixture by at least half an inch above the seeds.

Stir the mixture well and add a little water to it.

Keep the mustard seeds soaked in this mixture for 2-3 days in the refrigerator.

After 3 days, the mustard seeds will have puffed up.

Transfer the soaked mustard seeds to a blending jar.

Add a pinch of cinnamon powder, 1 teaspoon salt, 1/4 teaspoon turmeric powder, 1 1/2 teaspoons onion powder, a pinch of black pepper powder, 1/2 teaspoon oregano or dried herbs, 1 teaspoon chili flakes, a few pieces of garlic cloves, 1 teaspoon garlic powder, 1 teaspoon honey, and additional vinegar to the jar.

Pulse the mixture for 2-3 times until you get a coarse paste.

Add water and vinegar as needed, then continue to pulse until the desired consistency is reached.

Taste the sauce and adjust the seasonings according to your preference, adding more salt if desired.

Transfer the mustard sauce to a clean, dry glass jar for storage.

Store the homemade mustard sauce in the refrigerator for up to 8-10 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary