Make your mustard sauce at home, minus the preservatives, with this recipe

Mustard sauce is an amazingly flavourful condiment that goes with a variety of dishes—ranging from salads, toasts, fish and fries!

The mustard plant or sarso also happens to be nutrient-rich and low in calories, containing calcium, copper, and vitamins C, A, and K. As per research, mustard seeds are rich in fiber, selenium, magnesium, and manganese. What’s more they can help in building immunity and warding off heart ailments.

All in all, this would make mustard sauce a great addition to your diet health wise, right? Well, not really! You see, what nobody tells you is that store-bought versions can actually do more harm than good.

What’s available in the market is full of preservatives, sodium, and sugar which isn’t just going to aid weight gain, but will also increase your risk of heart ailments, diabetes and digestion issues.

Also, read: Which is the most heart-friendly cooking oil out there? A cardiologist answers

So, we bring to you an easy recipe for mustard sauce, minus the chemical preservatives and excess calories from artificial colouring and flavours, that you can make yourself at home:

Ingredients:
2 tbsp yellow mustard seeds
2 tbsp black mustard seeds
1/8 tsp cinnamon powder
1 tbsp honey
1 tsp salt
½ cup distilled vinegar

Also, listen:

Preparation:

1. Place the mustard seeds, honey, cinnamon, and salt in a bowl and cover it with vinegar.
2. Transfer the mixture to an airtight jar and put it in the fridge for 48 hours.
3. Blend the mixture after 48 hours into a fine paste, and then relish the sauce.

Why use mustard seeds?

Mustard is available in the form of powder, leaves and seeds. However, for this recipe we are using seeds because apart from adding to the pungent flavour, mustard seeds possess anti-inflammatory, antibacterial, antifungal, anticancer, and wound-healing properties.

That said, ensure your kitchen has proper ventilation when you try this recipe to keep the pungent mustard sauce from engulf for home. Also, it is important to wait for 48 hours before blending the sauce because the bitterness of mustard seeds takes time to fade. 

This homemade mustard sauce can be refrigerated and used for up to 3 months and adding salt and vinegar helps preserve the mustard.

So, avoid the market variety and make your  mustard sauce right at home to add zing to your dishes.