Pescatarian Honey Mustard-Style Dipping Sauce
This tangy, golden sauce hits every note you want in a dipping sauce — sweet from raw honey, bright from apple cider vinegar and fresh lemon juice, and warmly spiced with turmeric and ginger. It comes together in a single bowl with just a whisk and about ten minutes of patience while the flavors settle into each other. Coconut aminos give it that savory, umami-forward depth without any soy, making it a surprisingly versatile condiment that works beautifully alongside fish, shrimp, or veggie bites. The turmeric lends a gorgeous amber hue that makes it look like you spent way more effort than you actually did. Store-bought honey mustard sauces are often loaded with additives and refined sugars, so whipping up your own means you know exactly what's going in the bowl. A quick taste and adjust at the end lets you dial in the sweetness or salt to your liking, which is honestly the best part of making sauces from scratch.
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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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