Allergy~Free Condiments: Teriyaki Mustard
This condiment can be used to replace the standard that contain allergenic foods such as eggs, wheat, high fructose corn syrup or other refined sugars. I serve it with Cilantro Scented Turkey Burgers or use it as a marinade.
3 Tbsp stoneground mustard
2 tsp tamari (wheat-free soy sauce)
2 Tbsp honey
1 Tbsp ginger juice*, more to taste
1. Place mustard, tamari, honey, and ginger juice together in a small bowl and mix to combine
*To make the ginger juice, begin by peeling and grating several slices of ginger. Squeeze out the ginger juice from the grated pieces into a small bowl. If you find this a bit awkward, you can wrap the gratings in cheesecloth before squeezing and squeeze the juice through the cheesecloth. Either way, as long as the ginger is fresh, there should be no problem squeezing out enough juice. (Ginger should be stored, unpeeled, in the vegetable crisper section of the refrigerator – it will last for up to one week if stored in a paper bag, and for 3 – 4 weeks if stored in a plastic bag).