How to make Paleo Mustard Sauce:You start with Nutpods creamer. Why Nutpods you ask? The creamer is thick enough to make it a good substitute to the heavy whipping cream without affecting the taste of the sauce. I have tried all the nut milks and combinations of them and this is what worked the best. If you cant get Nutpods you could substitute out a sugar free plain cashew milk, while still good it wont have quite the same consistency and taste. You heat the creamer over low heat until hot, but not boiling. Next you add honey, stirring until dissolved. Honey works great to naturally sweeten the mustard without altering the taste of it. Using maple syrup or coconut sugar, both work, but don’t give it the same taste. Then, you add Apple Cider Vinegar. Apple Cider Vinegar is the perfect substitute for white distilled vinegar, though it does provide a stronger taste. When using it to substitute out white vinegar I suggest cutting in half then increasing it in increments till you get the desired flavor. Once you have those ingredients incorporated, you are going to use it to make your past. Combine the Arrowroot/Dry Mustard some of the sauce, making it into a paste. This will allow you to smoothly incorporate it into the sauce without getting chunks. Once you added the Mustard/Arrowroot paste and stirred it in completely you 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 to sit until it reaches room temperature. Store in an air-tight container or jar in the refrigerator for up to a week. Print
A Paleo Mustard Dipping Sauce that goes great with Chicken, Pork, or a dressing on your favorite Salad.
- 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 it is 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 soak 6 dates in a 1/2 cup hot water. Allow to sit for 5 minutes and soak. Use an inversion blender to blend the dates and water.
- Category: Sauce
Keywords: Mustard Sauce