This year I started having fun making healthy versions of American classic condiments: clean eating BBQ Sauce, Greek yogurt tartar sauce, Thai sweet chili sauce recipe. Must be the one line recipe instructions and 10 minute recipe creation, haha. But seriously I got hooked – there is a HUGE convenience having a potion bottle (my kids’ interpretation) of this goodness in a fridge. Especially, when Alex is cooking (drumroll!!!) this healthy honey mustard dressing gets me way more excited about spinach, tomato and cucumber salad.
Honestly, my man is not a kitchen man. I have to accept it as it is but I’m having a hard time. Honestly. I need help in the kitchen, just to give me a break for a few meals. But when he enters the kitchen I am almost ready to cry thinking of all splashes I have to clean up. Sigh. Oh well, #firstworldproblems. Apparently, everything hashtag is cool now.
Anyways, when we started living a Clean Eating lifestyle, condiments were to go second after processed boxed foods. First, I dumped plum sauce, then there went regular mustard and ketchup, then honey mustard sauce, then Thai sauce. There was not a single bottle I could keep! Last week when we lost power for 46 hours many people said they lost all their condiments. Guess what, I lost none – I don’t have any LOL. I started reading labels and I swear regular condiments are a chemical lab! That is why I used ALL organic ingredients to make this honey mustard sauce clean.
The recipe makes about 1/2 cup. This potion bottle contains double that. If you are using it mostly for a salad dressing – add water. For dipping or chicken cooking purposes, don’t worry about that. And remember calorie calculations are approximate and Clean Eating is not about amount of calories but rather eating real food.
Enjoy!
Healthy Honey Mustard Dressing
Ingredients
- 4 tbsp raw honey
- 4 tbsp olive oil extra virgin
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tbsp lemon juice*
- 1-2 tbsp water**
- 1/2 tsp salt
- Pinch of ground black pepper
Instructions
- In a medium bowl, whisk all ingredients until smooth.
Store: Refrigerate in a glass airtight container for up to a week.
Notes
- *Substitute with more vinegar, just half the lemon juice amount.
- **Add water for a thinner consistency, a salad dressing, and skip it for a thicker one, a dipping sauce.
- ***This recipe makes about half of the bottle you see in pictures, 1/2 cup.
Nutrition
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Hi Olena, What’s the approx. shelf life for this? How long have you managed to keep it for? Thanks 🙂
Hi there. I ate it week old and it was perfectly fine. At 10 days I threw a bit of leftovers out. It might have been fine but I don’t like too too old food.
How is regular mustard clean eating? I thought it was bad!
Hi Serena. Conventional mustard like French’s and Walmart generic brand etc. is bad. I buy organic, Simply Natural. Or look for another organic brand. All there is is just mustard seed, vinegar, salt and some spices.
I was inspired to try this and used it in ham. I did make just a couple of substitutes though. I used brown mustard, rice vinegar and grapeseed oil. As I said you inspired me. This is now a standard in my home.
Awesome, Terri. Of course, suit to your own taste.
You have NO idea how this recipe makes me SO happy! I look forward to trying the BBQ and tartar sauce as well. Thank you Olena!!!
No idea, that is true. I still can’t believe how “cleaned up” condiment recipes make you guys excited. Talk about habits, right?! Enjoy!