Black Pepper Free Honey Mustard-Style Dipping Sauce
Most store-bought honey mustard sauces are a minch away from containing hidden spices, and for anyone avoiding black pepper, that guessing game gets old fast. This from-scratch dipping sauce skips the pepper entirely while still delivering that sweet, tangy, slightly savory punch you want alongside chicken strips, roasted veggies, or a charcuterie spread. Coconut aminos bring a mellow umami depth, while raw honey and apple cider vinegar do the heavy lifting on sweetness and tang — no mustard seed required to make it feel bold and satisfying. A touch of turmeric gives the sauce its golden color and a warm, earthy undertone, and fresh lemon juice keeps everything bright. The whole thing comes together in a single bowl with just a whisk and about ten minutes of resting time for the flavors to settle into each other. It's the kind of simple, clean condiment that makes you wonder why you ever reached for the bottled stuff in the first place.
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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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