Try this healthy, mayo-free honey mustard dressing recipe! Made with yogurt and flavored with chopped herbs, it's a light and delightful sauce for any dish.
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why you will love this recipe
- ❤️as a homemade salad dressing, it beats store-bought ones in terms of flavor.
- ❤️it's heathier with no preservatives and no mayo, which also means less fat.
ingredients
- dijon mustard - here, you can also use yellow mustard or honey mustard. If on a gluten-free diet make sure to check the ingredient list and use gluten-free honey mustard.
- yogurt
- raw honey - honey has numerous health benefits including anti-microbial, anti-inflammatory, anti-cancer and antioxidant properties.
- apple cider vinegar
- olive oil
- cloves of garlic - minced or finely sliced
- some salt to taste.
- your favorite chopped herb - I like to use finely chopped fresh dill.
The above is a summary of the ingredients you will need to make this recipe, and possible options for substitution. The full measurements and detailed step-by-step instructions have been provided in the recipe card below.
how to make honey mustard dressing from scratch with no mayo
Making this dressing is pretty easy and only takes about 3 minutes!!
Simply whisk all the ingredients in a bowl! Taste, adjust the salt if necessary, and add more honey if the dressing is too tangy.
Finally, stir in the chopped herb, mix, and store in a suitable airtight container in the fridge.
how to use
Use this dressing to transform your dishes in the following ways:-
- Use it to dress your salads.
- As a dipping sauce for chicken, meat dishes, lamb, fish nuggets, and more.
- Use the dressing to baste poultry or meat before baking; adding extra spices like black pepper if desired.
- Spoon some of the sauce on top of your deli or sandwich meat.
- In charcuterie boards and cheese platters.
- Use it on your vegetables. .
storage and preservation
- In the fridge - store any leftover dressing in an airtight container in the fridge for 5-7 days.
- Freezing options - I recommend using the dressing fresh, as freezing alters its taste. Only freeze if necessary; in this case transfer to suitable airtight containers, like Ziploc bags, or ice cube trays, label with the freezing and use-by dates, and freeze for up to 3 months.
Quick tip 💡: Honey mustard dressing made with yogurt typically has a shorter shelf life compared to versions without dairy. It should keep well in the refrigerator for about 1 week. As always, it should be stored in an airtight container. Before use, check for any signs of spoilage such as an off smell, change in texture, or discoloration.
recipe variations
- Vegan: Use maple syrup instead of honey to make it vegan.
- Low Carb: Opt for full-fat yogurt and Keto maple syrup.
- Other variations: Add 2 tablespoons of dry white wine for zest, or 1 teaspoon of black/cayenne pepper for some heat.
more healthy recipes to love!
Don't just stop here. Make our other delicious recipes!
- Kale Salad with Walnuts and Creamy Avocado Dressing
- Shrimp and Beetroot Green Salad
- Parsley and Lemon Moroccan Carrot Salad
- Instant pot honey mustard chicken breast and potatoes,
- Aioli sweet potato fries
- Jamaican coleslaw
- Chermoula spice,
Made this light mustard sauce or any of my recipes? It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
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Updated on November 13, 2023: Certain parts of this recipe have been simplified to enhance clarity and readability.
📖 Recipe
Healthy Honey Mustard Dressing - no mayo
Equipment
Ingredients
- ⅓ cup dijon mustard also yellow mustard or honey mustard
- ⅓ cup yogurt (use coconut, Greek, or low-fat yogurt as preferred)
- ⅓ cup honey
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- 2 cloves garlic (minced or finely sliced)
- 1 tablespoon chopped herb (dill, thyme or as preferred)
- salt to taste (optional)
Instructions
- In a bowl, combine Dijon mustard, yogurt, honey, olive oil, garlic, and apple cider vinegar. Whisk to combine.
- Adjust the salt if necessary. Whisk in more honey if too tangy. Finally, stir in the chopped herb.
- Serve it with your salads, use it on sandwiches, as a marinade, and so much more. Store leftover dressing in the fridge for up to one week.
Notes
- If you are not in a rush, keep the dressing in the fridge for at least 30 minutes before using. This will allow the flavours to properly incorporate.
- The nutritional calculation estimation is based on a serving size of 30ml and may differ, depending on the type of ingredients used. We, therefore, advise that you make your own independent calculations.
- Vegan alternative: Make this recipe vegan by using coconut yoghurt in place of Greek yoghurt. Substitute the honey with maple syrup.
- Low carb version: Use full-fat yoghurt and replace the honey with Keto maple syrup.
- Variations: Feel free to experiment and play around with the flavours. Stir in 2 tablespoons of dry white wine, for a more peppy taste. Add 1 teaspoon of black pepper or cayenne pepper if you like it slightly spicy.
Nutrition
frequently asked questions
The basic ingredients in most honey mustard dressing recipes are dijon mustard, vinegar, honey and some form of fat (either mayo, olive oil or yoghurt). This is whisked together and seasoned with black pepper or salt.
The taste of honey mustard is a combination of sweet and tangy. The sweetness comes from the honey, whereas the dijon mustard gives the dressing its tanginess. It is normally salty enough (from the mustard), so you do not have to add salt. You can optionally add some according to your taste. It is best to season it at the end, just before chilling.
Eileen Kelly
We absolutely loved this dressing. So easy to make and the flavors were so delicious!
BENJAMIN
Easy to make and a new family favourite!
Kate Hahnel
thank you very much, so happy you loved it!
Tom
Great and very tasty recipe. I will make it again and again. Thanks for sharing it.