Ketogenic Dijon mustard




  • 1 cup brown mustard seeds
  • 1/3 cup white wine vinegar
  • 1/3 cup beef bone broth
  • 1 tablespoon of powdered erythritol
  • 1 teaspoon crushed turmeric
  • ½ teaspoon refined sea salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon stevia glyceride

Add all the ingredients in a medium-sized glass bowl and after mixing, cover and leave in the refrigerator for 2 days.
Transfer the mixture to a blender and blend until the mustard reaches the desired consistency. If it is too thick, you can add 2-4 tablespoons of beef bone broth.
You can store it in the refrigerator for up to 1 month.

 

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