Eggless Honey Mustard-Style Dipping Sauce
That tangy-sweet dipping sauce you've been craving is easier to make than you'd think, and this version comes together with just a whisk and a bowl. Coconut aminos bring a mellow, savory depth that plays beautifully against the raw honey and apple cider vinegar, while fresh lemon juice keeps everything bright and balanced. A pinch of turmeric gives the sauce that gorgeous golden hue you'd expect from a classic honey mustard, no artificial coloring needed. Ground ginger and garlic powder round out the flavor with just enough warmth to make it genuinely interesting. The short resting time is worth it — letting the sauce sit for ten minutes before serving allows all those layers to settle into something that tastes like it took much longer to make. Store-bought dipping sauces often sneak in eggs through emulsifiers or mayonnaise bases, so making your own means you know exactly what's in every drop. Serve it alongside roasted veggies, chicken strips, or use it as a salad drizzle — it's the kind of versatile sauce that earns a permanent spot in your fridge.
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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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