Paleo Mustard Sauce is a twist on one of my favorite recipes from my grandmother. It is the perfect dipping sauce for Chicken, Pork, Ham, and Steak, not to mention it works as an excellent dressing for Salads. With a great sauce, the different possibilities of what you can create with it are endless.
Nothing beats a good Paleo Mustard Sauce; This sauce is a twist on one of my favorite recipes from my grandmother. It is the perfect dipping sauce for Chicken, Pork, Ham, and Steak, not to mention it works great as a salad dressing. This sauce is great to make at the beginning of Sunday and enjoy with your favorite meats/salads all week long. It works great for dipping, but it is not so thick that you can't use it as a dressing. Having this sauce on hand provides the perfect pop of flavor to any quick weeknight dinner. With a great sauce, the different possibilities of what you can create with it are endless.
During the holidays, my grandmother's mustard sauce is a family staple to go with the ham. The original recipe used whipping cream, flour, sugar, distilled vinegar, and a few other items. While this sauce is fantastic, the ingredient list could have been better, so I set out to make a dairy-free, grain-free, sugar-free paleo mustard sauce with great success. After substituting ingredients one by one, I was finally able to come up with the perfect combination of ingredients that kept the great taste that I love and thickness that makes it ideal for dipping.
How to make Paleo Mustard Sauce:
You start with Nutpods creamer. Why Nutpods, you ask? The creamer is thick enough to make it an excellent substitute for heavy whipping cream without affecting the taste of the sauce. I have tried all the nut milk and combinations of them, which worked best. If you can't get Nutpods, you could substitute a sugar-free plain cashew milk with a creamier consistency. You heat the creamer over low heat until hot but not boiling.
Next, add Honey, stirring until dissolved. Honey works excellently to naturally sweeten the mustard without altering its taste. Both maple syrup and coconut sugar work but give it a different taste. Then, you add Apple Cider Vinegar. Apple Cider Vinegar is the perfect substitute for white distilled vinegar, though it does provide a more pungent taste. When using it to substitute white vinegar, I suggest cutting it in half and then increasing it in increments till you get the desired flavor.
Once you incorporate those ingredients, you will use them to make your past. Combine the Arrowroot/Dry Mustard and some of the sauce, making it into a paste. It will allow you to incorporate it smoothly into the sauce without getting chunks. Once you have added the Mustard/Arrowroot paste and mixed it, add the two egg yolks. Give it a good stir and let it simmer over low heat for about 10 minutes, stirring every few minutes. Turn off the heat and allow it to sit until it reaches room temperature. Store in an air-tight container or jar in the refrigerator for up to a week.Print
Paleo Mustard Sauce
A Paleo Mustard Dipping Sauce goes great with Chicken, Pork, or a dressing on your favorite Salad.
- Prep Time: 5 minutes
- Cook Time: 12 - 15 minutes
- Total Time: 17 - 20 minutes
- Yield: 10-12 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 1 cup Nutpods plain creamer
- 1/2 cup Honey (for Whole30 use dates, see note)
- 2 tablespoons Dry Mustard
- 1 tablespoon Arrowroot
- 1/4 cup Apple Cider Vinegar
- 1 Egg Yolk
- Heat cream over medium-low heat for 3-4 minutes and add Honey, stirring until dissolved.
- In a separate bowl, mix Dry Mustard and Arrowroot.
- Add 2 tablespoons of the Cream and Honey to the Dry Mix, stirring until everything is smooth, and add to the pot with the Cream and Honey.
- Allow to heat for 1-2 minutes.
- Add the Apple Cider Vinegar and Egg Yolk, stirring until everything is combined.
- Turn the heat down to low and let simmer for 3 minutes.
- Remove from heat and let sit for 5 minutes.
To make Whole30 compliant, you will need 6 dates in a 1/2 cup of hot water. Allow to sit for 10 minutes and soak. Use an inversion blender to blend the dates and water.
- Serving Size: 11
- Calories: 82
- Sugar: 12.7 g
- Sodium: 1.6 g
- Fat: 1.9 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.1 g
- Protein: 0.3 g
- Cholesterol: 16.7 g
Keywords: Mustard Sauce, paleo mustard sauce, holiday sauce, gluten free mustard sauce, sauce, sauce for ham, mustard, homemade mustard