Ingredients:

  • 1/2 cup Smooth Dijon Mustard
  • 1/4 cup Classic Yellow Mustard
  • 1/4 cup Granulated Keto Sweetener (Monk Fruit/Erythritol or Allulose blend)
  • 1 Tablespoon Apple Cider Vinegar (ACV)
  • 1 Tablespoon Warm Water
  • 1/4 teaspoon Fine Sea Salt
  • 1/8 teaspoon Freshly Cracked Black Pepper (Optional)
  • 1/8 teaspoon Xanthan Gum

Instructions:

  1. Warm the Liquid: In the mixing bowl, combine the 1 Tbsp of warm water and the ¼ cup of keto granulated sweetener. Whisk vigorously for 30–60 seconds until the granules are mostly dissolved.
  2. Add Acidity: Pour in the Apple Cider Vinegar and whisk to combine with the warm liquid/sweetener syrup.
  3. Incorporate Mustards: Add the Dijon Mustard and the Yellow Mustard to the sweetener mixture. Whisk until the mixture is homogenous and the color is uniform.
  4. Season: Add the salt and black pepper. Taste and adjust seasoning as necessary.
  5. Sprinkle the Gum: While vigorously whisking the mustard mixture, slowly sprinkle the ⅛ teaspoon of xanthan gum over the surface. Do not dump it in all at once, which causes clumping.
  6. Whisk Hard: Continue whisking for a full minute after the gum has been added. The mustard will thicken slightly almost instantly.
  7. Transfer and Rest: Transfer the mustard to an airtight container or jar. The consistency will be thin at this stage.
  8. Chill and Thicken: Place the sealed container in the refrigerator for a minimum of 30 minutes (ideally an hour). This allows the xanthan gum to hydrate fully and achieve the classic, thick honey mustard texture.
  9. Serve: Give the mustard a final stir and serve, or store it in the fridge for up to two weeks.