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!
The information and graphics on www.cukebook.org are for informational purposes only. The content is not a substitute for professional medical advice, diagnosis, and treatment. You should always consult your medical doctor or other qualified healthcare professionals if you have queries regarding your health. Never disregard the advice of a healthcare professional, or delay in seeking it because of something you have read on www.cukebook.org. Do not try to treat a health problem on your own. We participate in affiliate sales to help fund the website. Visit our disclaimer for more information.
Join Our Pro Membership
Let Us Be Your Culinary & Nutrition Guide on Your Kidney Journey
11 thoughts on “Low Sodium Honey Mustard Recipe”
So easy. Held well in the fridge. Thanks again for all the stuff you provide on the site!
Glad you like it! Thanks for the kind words.
It’s the first time I made this and it came out watery how do I get it thicker
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.
Thanks i will try that
Anthony i used a blender not a food processor because it said i could use them both
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.
Mine turned out runny too. It tastes good but has the consistency of a dressing
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.
Thank you for this, sounds exactly like what I have been trying to accomplish, how long does this last in the fridge?
You’re welcome. About 1 week.