Mustard Sauce

15. May, 2009

I use mustard sauce with everything, on my salad, my sandwich, on nut patties, with fish, with grilled vegetables, as a dip for raw vegetables...you name it. It takes absolutely no time at all to create this sauce and you can keep it in the fridge for a week or so. You can use vegan alternatives for the creme fraiche and yoghurt if you prefer and you can also omit the yoghurt and creme fraiche completely and just use soy milk (or any other milk you prefer). It will produce a thinner sauce with a stronger mustard taste which will still be lovely. I actually prefer that version on my salad as a dressing.

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A low fat and healthy mustard sauce

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This recipe is:

Egg free
Gluten free
Nut free but includes seeds/oils from seeds

This recipe is easy to make:

Lactose (dairy) free
Vegan

Mustard Sauce

Makes 120 millilitres sauce

Ingredients

100 millilitres (3½ fluid oz) yoghurt
6 tablespoons mustard (without added sugar or additives)
6 tablespoons low fat creme fraiche (without gelatin)
1-2 tablespoons agave nectar
2 teaspoons mustard seeds (any type)

Preparation

In a small bowl, mix together the 6 tablespoons mustard, 2 teaspoons mustard seeds, 1-2 tablespoons agave nectar, 6 tablespoons low fat creme fraiche and 100 millilitres yoghurt.
Add more agave nectar if you prefer a sweeter sauce.

Tips

You can use vegan alternatives for the creme fraiche and yoghurt if you prefer.
You can use maple syrup instead of the agave nectar.
If you prefer a very thin mustard sauce (nice as a salad dressing for example), use milk instead of the yoghurt.