Low Sodium Honey Mustard Recipe

Low Sodium Honey Mustard Sauce

Low Sodium Honey Mustard Recipe

Honey mustard has to be one of my favorite sauces. This particular low sodium honey mustard recipe has under 5mg of sodium per serving, which makes it a low sodium condiment. This honey mustard goes great with salads, sandwiches, chicken tenders, grilled meats, veggies and more. The best part? You can pour it on!
5 from 3 votes
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Low Cal, Low Carb, Low Magnesium, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Low Sugar
Total Time: 15 minutes
Servings: 16 servings


Calories:108 kcal
Carbs:5 g
Sodium:1 mg
Potassium:8 mg
Phosphorus:4 mg
Protein:1 g
Fiber:1 g


  • Food Processor


  • 3/4 cup Vegetable oil
  • 1/4 cup White vinegar
  • 1/4 cup Honey
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tbsp Mustard, ground
  • 1/4 tsp Ground White Peppercorns


  • Place mustard powder, garlic powder, onion powder, white pepper, and vinegar into a blender or food processor.
  • Begin blending while slowly drizzling in the vegetable oil until all is incorporated.
  • Now blend in the honey a tbsp bit at a time until you find your desired sweetness.
  • Serve immediately, or refrigerate

Full Nutrition

Nutrition Facts
Low Sodium Honey Mustard Recipe
Amount Per Serving (2 tbsp)
Calories 108 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 8g50%
Sodium 1mg0%
Potassium 8mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B6 1mg50%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 1mg0%
Copper 1mg50%
Folate 1µg0%
Iron 1mg6%
Manganese 1mg50%
Magnesium 2mg1%
Phosphorus 4mg0%
Selenium 1µg1%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

11 thoughts on “Low Sodium Honey Mustard Recipe”

    • This is most likely because the emulsion broke. Did you slowly drizzle in the oil while the food processor was running?

      Although it’s tough to come back from a broken emulsion, you can try to put it back in the food processor and run it on high and drizzle in some more oil, maybe 3-4 tbsp or so.

      If you feel the emulsion was done successfully, then I’m not sure what’s going on! It should be thick, and once refrigerated, even thicker the following day.



        • Hey there,

          As long as you’re able to drizzle the oil in while the machine is running then you should be fine to use a blender or a food processor.


          • I made a video of the recipe a while back. I just added it to the recipe page on the website. I will be circling back to this recipe to see if I have a problem with runny/watery results. As you can see in my video, the consistency is a bit thicker. You could also try 1/2 cup oil and 1/2 cup honey. The emulsion we’re trying to create is the secret. In the video, I add the honey last but it can go in at the beginning too.

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