Low Sodium Hot Honey Mustard Sauce
Elevate your condiment game with this irresistible Low Sodium Hot Honey Mustard Sauce—a perfect blend of sweet, spicy, and tangy flavors, all while being mindful of your sodium intake. Made with unsalted honey, Dijon mustard, and a splash of zesty apple cider vinegar, this sauce achieves its kick from low-sodium hot sauce and a touch of garlic and onion powders. Olive oil adds a luscious texture, ensuring a smooth and creamy finish. Ready in just 10 minutes with no cooking required, this versatile sauce is not only quick to whip up but also incredibly adaptable—ideal for drizzling on roasted veggies, glazing chicken, or as a dipping sauce for fries or pretzels. Whether you’re hosting a dinner party or looking for a healthier condiment option, this low-sodium hot honey mustard sauce delivers big on flavor with none of the guilt.
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Recipe Information
Ingredients
- 0.5 cup Unsalted honey
- 0.25 cup Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Low-sodium hot sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Fresh ground black pepper
- 2 tablespoons Olive oil
Instructions
In a medium-sized mixing bowl, combine the unsalted honey and dijon mustard. Stir until well blended.
Slowly add the apple cider vinegar to the honey mustard mixture, stirring continuously to maintain a smooth consistency.
Mix in the low-sodium hot sauce, adjusting the amount to taste if you prefer more or less heat.
Sprinkle in the garlic powder, onion powder, and fresh ground black pepper. Whisk until all ingredients are fully incorporated and the sauce is smooth.
Gradually drizzle the olive oil into the mixture, whisking constantly until the oil is completely emulsified into the sauce and a thick consistency is achieved.
Taste the sauce and adjust the flavors if necessary, possibly adding more vinegar for tanginess or hot sauce for spice.
Transfer the sauce to a clean jar or bottle with a tight seal. Allow it to rest for at least 30 minutes before serving to let the flavors meld together.
Refrigerate any unused sauce and use within two weeks for best quality.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1419 mg | 62% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 97.8 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
