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?

  • 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 1:57
  • 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

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.

  • 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 2:03
  • This is why I'm troubled that you've edited their question to change what they're allergic to.
    – Sneftel
    Feb 26 '20 at 5:25
  • 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

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.

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