1

My allergies prevent me from consuming yeast, alcoholic beverages and vinegar. I often substitute lemon juice for vinegar, but this does not always work. I'm trying to find an allergy-free recipe for homemade dijon mustard. Any suggestions?

Luciano
  • 4,794
  • 2
  • 20
  • 40
daubett
  • 11
  • 2
  • Without the white wine and white wine vinegar I don't see how you'd call it *Dijon* mustard. // Can you tolerate white vinegar (which is essentially diluted acetic acid)? – MaxW Feb 25 '20 at 20:08
  • Hey, folks! This question is NOT a request for medical advice! Please stop it with the close votes. – FuzzyChef Feb 25 '20 at 20:55
  • 2
    he asked for a substitute for wine vinegar in mustard that was neither wine nor alchohol. That's a pretty clear substitution question, and allowed on this site. It doesn't matter *why* he wants to swap it out. – FuzzyChef Feb 26 '20 at 01:57
  • 1
    what exactly is the problem you're having with lemon juice in your recipe? What is the recipe you're using by the way? – Luciano Feb 26 '20 at 14:02

2 Answers2

1

Another allergy sufferer claims you can swap in pure vitamin C & water for the vinegar. It wouldn't be Dijon mustard, which strongly depends on the flavor of white wine, but it could be a strong, fine-grained mustard.

If the flavor isn't quite right, you can also experiment with citric acid crystals (sour salt), or a mix. For a bit more wine flavor, consider adding a small amount of white grape juice. Saba (concentrated unfermented grape must) would be even better, although it's difficult to find in some countries.

FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
  • 2
    Commercially available vitamin C and citric acid are produced through fermentation. – Sneftel Feb 25 '20 at 22:03
  • Huh --- yes. So I guess it depends on what @daubett needs to avoid, and whether the purification process of the crystals is good enough for him. Presumably he has some experience with vitamin C suppliments. – FuzzyChef Feb 26 '20 at 02:03
  • This is why I'm troubled that you've edited their question to change what they're allergic to. – Sneftel Feb 26 '20 at 05:25
  • Nobody can be allergic to "fermentation", which is a process and not a thing. Since a discussion about that is off-topic for SA, I removed it from the question. – FuzzyChef Feb 26 '20 at 18:44
  • And it is not our role to advise Daubett on their allergies, just on possible susbstitutions. Its up to them to decide if the substitution carries its own problems. – FuzzyChef Feb 26 '20 at 18:48
1

It's not going to be quite the same, but swap the wine for grape juice & swap the vinegar for non-brewed condiment

Grape juice is going to be sweeter than wine, so you might have to knock back the quantities a bit, but it's actually quite hard to tell non-brewed condiment from regular vinegar.

Tetsujin
  • 28,646
  • 4
  • 72
  • 111