Sugar-Free Honey Mustard
Creamy, tangy-sweet honey mustard for dipping, drizzling and dressing salads. Bottled versions are about a quarter sugar; this one has almost none.
Nutrition per serving
2 tbsp- Net carbs
- 0.3g
- Calories
- 131kcal
- Protein
- 0.5g
- Fat
- 14g
- Total carbs
- 4.6 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Egg-free vinaigrette: Olive oil and cider vinegar replace the mayonnaise for a bright, pourable honey mustard vinaigrette with no egg.
- Whisk the mustards, sweetener, vinegar and salt, then whisk in the oil in a thin stream until emulsified. Shake before using.
Honey mustard glaze: A warm, buttery glaze with garlic instead of mayo. Brush it on salmon, chicken thighs or pork chops before baking.
- Whisk the melted butter with the mustards, sweetener, vinegar and garlic. Brush over salmon or chicken for the last 8–10 minutes in a 400°F (200°C) oven, until glazed and lightly browned.
- Also add
- Also add
Estimated cost $1.48 for 6 servings ($0.25 each) · how we estimate
Instructions
-
Whisk everything together in a bowl until smooth and the sweetener has dissolved, about 1 minute.
-
Taste and adjust: more sweetener for a sweeter dip, more Dijon for bite, a little more vinegar for tang.
-
Chill 15 minutes before serving. For a pourable salad dressing, whisk in 1–2 tablespoons of water.
Tips for success
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Allulose dissolves instantly into cold sauces. Granulated erythritol stays crunchy unless you use a powdered blend. - A drop of honey extract, if you can find it, makes the “honey” flavor uncanny.
- Serve with chicken nuggets and sausage balls, or drizzle over a Cobb salad.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Make it in the jar you’ll store it in; for salads, shake a spoonful with a little water to thin it.
Refrigerate in a sealed jar up to 1 week.
Variations
2 variations, each with its own ingredients and macrosEgg-free vinaigrette
DietOlive oil and cider vinegar replace the mayonnaise for a bright, pourable honey mustard vinaigrette with no egg.
- mayonnaise → extra-virgin olive oil
- + 2 tbsp more apple cider vinegar
0.2 g net · 127 kcal · 0.3 g protein · 14 g fat · ≈$0.42 per serving (−0.1 g net carbs vs the original)
Honey mustard glaze
FlavorA warm, buttery glaze with garlic instead of mayo. Brush it on salmon, chicken thighs or pork chops before baking.
- mayonnaise → butter
- + 1 clove garlic
0.3 g net · 41 kcal · 0.4 g protein · 4 g fat · ≈$0.19 per serving (same net carbs as the original)
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