Hot Mustard (Sodium count--0!)

I'm really not the biggest fan of mustard, but I use it a lot for cooking! I use it in the Baby Red Potato Salad and a few other recipes. Josh also likes it on brats and when I make bangers and mash for St. Patty's day! Considering the average store bought spicy mustard has about 120mg of sodium per tablespoon (not to mention "other natural flavors"-- I always wonder what they are) I'd just rather make my own! This is a super easy spicy mustard that's a great compliment to plenty of dishes.
 

This recipe makes 1/2 cup and there is 1 tablespoon per serving.

What you need:

• 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons dry mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon curry powder
• 2 teaspoons fresh lemon juice
• 2 tablespoons water

In a small bowl, whisk together the flour, sugar, dry mustard, onion powder and turmeric.

Whisk in the lemon juice and water. Put in a jar with a tight-fitting lid and refrigerate.

Easy as pie! You can always make it in bulk (I normally triple the recipe) and split it up into a few jars and put some in the freezer. When you're running low on the one in the fridge, switch one of the jars on over to the fridge from the freezer and you'll be good to go on the next day!

Here are the specs for your daily count:

• Calories: 40
• Total fat: 1g
• Cholesterol: 0mg
• Sodium: 0mg <---- Wahoo!!!
• Carbohydrates: 7g
• Fiber: 0g
• Sugars: 3g
• Protein: 1g
• Calcium: 6mg
• Potassium: 27mg