Vinegar-Free Mustard

Vinegar-Free Mustard

1.0 from 2 reviews
Vinegar-Free Mustard Recipe
Prep time
Cook time
Total time
Serves: 40
  • 1 large organic egg
  • ¼ tsp. Celtic sea salt
  • 1 c. organic extra virgin olive oil
  • 2 Tbsp. organic lemon juice
  • 2.5 Tbsp. organic mustard powder
  1. Blend egg, lemon juice, salt and a small amount of the mustard powder in a blender, food processor or VitaMix.
  2. With blender running constantly, slowly dribble in the oil, a little at a time, until thick and creamy. (Note: It will thicken when refrigerated)
  3. Blend in the remaining mustard powder.
  4. Keep refrigerated.
  5. (YIELD: 40 servings of ½ Tbsp. each)

Nutrient Information Per Batch

2035.61 kcal Calories, 107.71 mg Calcium, 6.32 g Carbohydrate, 211.5 mg Cholesterol, 223.28 g Total Fat, 2.24 g Fiber, 3.62 mg Iron, 51.19 mg Magnesium 181.48 mg Potassium, 10.06 g Protein,35.9 mcg Selenium, 656.48 mg Sodium, 1.6 g Sugars, 1.42 mg Zinc, 31.32g Saturated fat, 0 trans Fat, 161.02 g Monounsaturated fats, 24.01 g Polyunsaturated fats, 254.4 IU Vitamin A, 0.14 mg Vitamin B6, 0.65 mcg Vitamin B12, 4.13 mg Vitamin C, 17.5 IU Vitamin D, 31.64 Vitamin E, 129.79 mcg Vitamin K, 35.94 mcg Folate,0.12 mg Vitamin B1(Thiamin),1.23 mg Vitamin B3(Niacin),0.3 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 233.42 mcg Lutein and Zeaxanthin, 2.05 g ALA, 0 g EPA, 0.02 gDHA,222.13 mg Phosphorous, 0.29 mg Manganese, 0 mcg Alpha carotene, 10.79 mcg Beta carotene, 5.86 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. the word organic is overused. its a capitalist trademark and little else. i grow everything in my farm chemical free but its not organic because i refuse to pay a few grand every year to the tarquin and co organic food society. its also another way for dhops to add mark up as a sort of ‘faffy ponce tax’.
    mustard should never meet vinegar or any acids. the whole flavour develops only in an alkaline environment due to enzymes. any scientist should know this. plus organic food makes your face all tight and shiny, horrid.

    • Kelley Herring says:

      We encourage the consumption of organic food to protect humans from the disease-causing effects of agrochemicals… not to support a “faffy ponce tax”.

      Organic food makes your face “tight and shiny”? Hilarious, I’d love to see those studies.

      I think you have won the award for “Oddest Comments” on Healing Gourmet, to date, Edwin. Congratulations.

  2. speak your mind……it will be censored later.

  3. I’ve been looking for a vinegar-free mustard for some time now and am pleased to have found your homemade recipe; thank you Kelly! Can you please tell me how long this will last in the refrigerator before it spoils? I am guessing that freezing and then thawing it would ruin its consistency?

    • Kelley Herring says:

      Hi Lisa!
      I’m happy that you liked it. Since it has a raw egg, I’d say no longer than a week, just like homemade mayo, to be safe.

      Be Well,

  4. Hi! Do you think this will work with a flax egg? I can’t tolerate egg or vinegar, but I’m nervous to try with a flax egg and waste am entire cup of oil.

Speak Your Mind


Rate this recipe:  

 Name: Email: We respect your email privacyEmail Marketing by AWeber