Low Sodium Honey Mustard Recipe

Honey mustard has to be one of my favorite sauces. This particular low sodium honey mustard recipe has only .3mg of sodium per serving, which makes it a “very 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!

Low Sodium Honey Mustard Sauce
Anthony Valentine

Low Sodium Honey Mustard Recipe

5 from 2 votes
Sodium 1 mg
Potassium 8 mg
Phosphorus 4 mg
Protein 1 g
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!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 16 servings
Calories 108 kcal
Course Snack
Cuisine American

Equipment

  • Food Processor

Ingredients 

  • 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

Instructions 

  • 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

9 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.

      Best,

      -Anthony

        • 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.

          -Anthony

          • 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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