Ketogenic Mustard



  • 1/3 cup coconut or apple cider vinegar
  • 1/3 cup white wine vinegar
  • 1/3 cup powdered erythritol
  • 3 tablespoons of yellow mustard seeds
  • 2.5 tablespoons brown mustard seeds
  • 2 tablespoons chopped shallots
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon fish sauce
  • various spices

Mix the ingredients in a medium-sized glass bowl and then refrigerate overnight.
Throw the mixture into a blender and grind it until the mustard reaches the desired consistency. Some prefer it to be more piecemeal, while others want it to be completely creamy. The decision on this is up to you.
You can store the prepared mustard in an airtight glass container in the refrigerator for up to 2 weeks.



 

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