Capsaicin Free Honey Mustard-Style Dipping Sauce
That sweet-tangy dipping sauce craving is real, and this version delivers without a single drop of hot pepper or capsaicin-containing ingredient. Coconut aminos bring a mellow, savory depth that plays beautifully against the raw honey, while apple cider vinegar and fresh lemon juice keep things bright and balanced. Ground turmeric gives the sauce a gorgeous golden hue and a subtle earthiness that makes it look as good as it tastes. Most store-bought honey mustard and dipping sauces can be a minefield for anyone avoiding capsaicin, since spice blends and "natural flavors" often hide heat in unexpected places — making a homemade batch like this a genuinely smart move. The whole thing comes together in one bowl with a quick whisk, and that 10-minute rest lets the ginger, garlic, and turmeric settle into something that tastes far more complex than the effort involved. Use it as a dip for roasted vegetables, a drizzle over grain bowls, or a sauce for grilled chicken — it's the kind of versatile condiment you'll want to keep in your fridge all week.
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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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