Emulsifier Free Honey Mustard-Style Dipping Sauce
That sweet-tangy dipping sauce you've been craving doesn't need a single additive to taste incredible. Most store-bought honey mustard and dipping sauces are loaded with emulsifiers like lecithin or polysorbate 80 to keep them shelf-stable and glossy — this one skips all of that entirely. Coconut aminos bring a mellow, savory depth while raw honey adds natural sweetness, and a splash of apple cider vinegar and fresh lemon juice give it that bright, tangy kick you expect from a great dipping sauce. Ground turmeric lends a warm golden color and earthy undertone, while ginger and garlic powder round everything out with just enough complexity. The whole thing comes together in one bowl with a whisk — no blender, no cooking, no fuss. That short 10-minute rest before serving is a small but mighty step that lets the flavors settle into something that tastes like it took way more effort than it did. Drizzle it, dunk into it, or spoon it over just about anything — it's the kind of sauce that makes you wonder why you ever bought the bottled version.
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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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