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Creamy Yogurt-Based Honey Mustard Sauce

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Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine American
Servings 1.5 cups (about 10 servings)

Equipment

  • Mixing bowl A medium-sized one works best.
  • Whisk This will help you get the smoothest texture possible.
  • Measuring spoons and cups Precision matters when balancing tang and sweet.
  • A Jar with Lid For storing your DIY honey mustard in the fridge.

Ingredients
  

Plain Greek Yogurt (1 cup)

  • The base that gives this sauce a rich creaminess without the heaviness of mayonnaise. Use full-fat for the best texture but low-fat works in a pinch.

Dijon Mustard (2 tablespoons)

  • Adds sharpness and a bit of heat. For a spicier take you can substitute with spicy brown mustard or even incorporate elements from a hot mustard recipe.

Yellow Mustard (1 tablespoon)

  • A touch of classic tang that rounds out the flavor and keeps things familiar.

Honey (3 tablespoons)

  • This is where the sweetness comes in. Opt for raw local honey if possible for maximum flavor.

Apple Cider Vinegar (1 tablespoon)

  • Helps brighten the sauce and gives it a slight tang that cuts through the creaminess.

Garlic Powder (½ teaspoon)

  • A subtle background note that adds depth without overpowering.

Salt (½ teaspoon)

  • Essential to balance the flavors.

Freshly ground black pepper (to taste)

  • Adds a little edge to an otherwise mellow sauce.

Paprika or cayenne (optional, pinch)

  • For a kick that leans toward hot honey mustard sauce territory.

Instructions
 

Step 1: Measure and Add the Ingredients

  1. Start by scooping the Greek yogurt into a mixing bowl. Add your mustards, honey, vinegar, garlic powder, salt, and pepper. If you're feeling adventurous, sprinkle in a pinch of cayenne or smoked paprika for heat.

Step 2: Whisk It Up

  1. Use a whisk (or fork) to combine all the ingredients thoroughly. Make sure there are no mustard clumps or honey pockets left. It should look smooth, glossy, and creamy.

Step 3: Taste and Adjust

  1. Now is the time to taste. Want it sweeter? Add a little more honey. Need more punch? A dab more Dijon or vinegar will do it. This part is all about finding your perfect balance.

Step 4: Store or Serve

  1. If you're not using it right away, transfer your homemade honey mustard sauce to a jar with a tight-fitting lid. It’ll keep in the fridge for up to a week. Give it a stir before each use.