Paleo Mustard Sauce

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.

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