Eosinophilic Esophagitis Friendly Maple Mustard Sauce
Total time5 min
Prep time5 min
Cook time0 min
4.8(12)
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Learn more →Ingredients
8 servings
- 3 tbsp dijon mustard
- 1 tbsp whole-grain mustard
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp fine salt
- ⅛ tsp black pepper, freshly ground (optional)
Instructions
- 1
Combine the Dijon mustard, whole-grain mustard, maple syrup, apple cider vinegar, olive oil, and salt in a small bowl.
- 2
Whisk until smooth and fully emulsified, about 30 seconds. Add the black pepper, if using, and whisk once more.
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