Here is a healthy Honey Mustard Dressing Recipe with no mayo that you can quickly put together. We all know that homemade salad dressings beat store-bought ones all the way, so there is nothing better than making your own at home. This recipe uses Greek yoghurt which is then flavoured with chopped herbs, to give you a light, flavorful dressing.
The best news is that you only need just a few ingredients that you probably have in your kitchen. Additionally, this recipe is undoubtedly much healthier, seeing that it has no preservatives and has less fat (no mayo recipe).
Table of contents
Uses of honey mustard dressing
Other than using this dressing for my salads, I love using it on fish. The combination of flavors is always amazing!! Honey mustard dressing is one of those sauces that can be used with just about anything! to transform your food in the following ways:
- As a salad dressing - which is by far one of the best ways to use honey mustard dressings!
- Dipping sauce - works great as a dipping sauce for chicken and fish nuggets.
- To baste - make diagonal cuts on your poultry or other types of meat before baking. You can add extra spices such as black pepper to the dressing if you prefer.
- Sandwiches - use it for your sandwiches. Simply spoon some sauce on top of your deli or sandwich meat.
- Charcuterie boards- add it to your charcuterie board or cheese platter.
- Vegetables - drizzle it on your grilled vegetables such as baked potatoes.
- ⅓ cup dijon mustard (yellow mustard or honey mustard) - make sure to use gluten-free honey mustard, if on a gluten-free diet.
- 1 tbsp chopped herb - I like to use finely chopped fresh dill.
- ⅓ cup yoghurt - I used coconut yoghurt to keep the recipe paleo compliant, but you can also use Greek yoghurt or low-fat yoghurt if you prefer.
- ⅓ cup raw honey - honey has numerous health benefits including anti-microbial, anti-inflammatory, anti-cancer and antioxidant properties. It also has several other nutritional benefits. We can certainly add it to the healthy foods group.
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- 2 cloves of garlic - minced or finely sliced
- some salt to taste
- Vegan alternative: Make this recipe vegan by substituting the honey for 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.
How to make Honey Mustard Dressing from scratch
Making honey mustard dressing is pretty simple and only takes about 3 minutes!! First, combine dijon mustard, yoghurt, honey, olive oil and apple cider vinegar in a bowl or large cup. Whisk to combine.
Season with salt to taste if it is not salty enough. Add more honey if too tangy then stir. Finally, stir-in chopped herb and mix.
Loving this recipe? Well, you may also want to try out these other delicious recipes!
Other recipes to try!
- Kale Salad with Walnuts and Creamy Avocado Dressing
- Shrimp and Beetroot Green Salad
- Prawn-stuffed Avocado Boats Recipe
- Parsley and Lemon Moroccan Carrot Salad
- In the fridge - you can keep this paleo honey mustard dressing in the fridge for 5-7 days. I would not advise you to keep it longer than this, seeing that the recipe uses yoghurt.
- Freezing options - if you can, make this dressing and use it fresh (I do not recommend freezing as the thawed sauce tastes different). However, if you really want to make this honey mustard dressing ahead for freezing purposes, then, by all means, use freezer-suitable containers. Store in the freezer (airtight container, Ziploc bag or ice cube trays). Make sure to properly use labels stating the date frozen and the use-by-date. It will keep for up to three months.
Frequently asked questions:
- What is honey mustard dressing made of: 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.
- Taste - The taste 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.
Healthy Honey Mustard Dressing - no mayo
- Mixing bowl
- hand or stick blender (optional)
- ⅓ cup dijon mustard also yellow mustard or honey mustard
- ⅓ cup coconut yoghurt (Greek yoghurt or low-fat yoghurt if you prefer)
- ⅓ cup honey
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- 2 cloves garlic (minced or finely sliced)
- 1 tbsp chopped herb (dill, thyme or as preferred)
- salt to taste (optional)
- In a bowl, combine dijon mustard, yoghurt, honey, olive oil and apple cider vinegar. Whisk to combine.
- Season with salt to taste if it is not salty enough. Add more honey if too tangy then stir. Finally, stir-in chopped herb and mix.
- 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.