Barley Free Honey Mustard-Style Dipping Sauce
That sweet-tangy dipping sauce you've been craving is absolutely achievable without reaching for any grain-based ingredients. Coconut aminos stand in beautifully for soy sauce or Worcestershire-style bases, delivering that savory depth while keeping things completely barley-free — no label-scanning required. Raw honey brings natural sweetness, while apple cider vinegar and fresh lemon juice add a bright, zippy contrast that makes the whole thing pop. A pinch of turmeric gives it a gorgeous golden hue, and the ginger and garlic powder round out the flavor with just enough warmth. The whole thing comes together in a single bowl with a quick whisk — no cooking, no fuss. That short resting period really does make a difference, letting the flavors settle into something that tastes far more complex than the ingredient list suggests. Serve it alongside roasted veggies, grilled chicken, or your favorite finger foods and watch it disappear fast.
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Learn more →Ingredients
8 servings
- ¼ cup coconut aminos
- 2 tbsp raw honey
- 1 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the coconut aminos, honey, apple cider vinegar, lemon juice, turmeric, ginger, garlic powder, and salt in a small mixing bowl.
- 2
Whisk until the honey is fully dissolved and the mixture is smooth and uniform in color, about 1 minute.
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