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Extreme close-up of thick creamy Greek yogurt honey mustard sauce holding a smooth spoon trail

Honey Mustard Sauce with Greek Yogurt

A creamy, sweet, and tangy honey mustard sauce made with plain Greek yogurt, honey, Dijon mustard, yellow mustard, and apple cider vinegar. Serve it thick as a dip or thin it gradually with water for an easy dressing for bowls, wraps, vegetables, and meal-prep lunches.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Sauce
Cuisine: American
Calories: 38
Ingredients Equipment Method Notes

Ingredients
  

Honey Mustard Sauce
  • 1/2 cup plain nonfat Greek yogurt Use thick, unsweetened Greek yogurt. Other fat levels can be used, but the texture and nutrition will change.
  • 2 tablespoons honey Provides sweetness to balance the yogurt and mustard.
  • 1 tablespoon Dijon mustard Use smooth Dijon for the most even texture.
  • 1 tablespoon yellow mustard Adds bright color and a sharper mustard tang.
  • 1 teaspoon apple cider vinegar Add after the initial mixing so you can judge the acidity of the yogurt and mustard.
  • 1/4 teaspoon garlic powder Adds savory background flavor without extra moisture.
  • 1/8 teaspoon fine salt Taste before adding more because mustard already contains sodium.
  • 1 small pinch black pepper Optional; add for a lightly peppery finish.

Equipment

  • Bowl with at least a 2-cup capacity
  • Small whisk
  • Measuring cups and spoons
  • Small covered glass jar
  • Leakproof sauce cups for meal prep

Method
 

  1. Add the Greek yogurt, honey, Dijon mustard, yellow mustard, and garlic powder to a bowl with at least a 2-cup capacity.
  2. Whisk until the mixture is completely smooth and uniform, with no visible streaks of yogurt remaining.
  3. Add the apple cider vinegar and fine salt. Add the optional black pepper, if using.
  4. Whisk again until evenly combined, then taste the sauce before making adjustments because yogurt and mustard brands vary in acidity and saltiness.
  5. Serve immediately as a thick dip, or transfer the sauce to a clean, covered container and refrigerate until needed.
  6. To make a pourable dressing, whisk in water 1 teaspoon at a time, stopping as soon as the sauce reaches the desired consistency.

Notes

The recipe yields about 3/4 cup, or 6 servings of approximately 2 tablespoons each.
For a thicker dip or wrap spread, use the sauce without adding water. For a dressing or drizzle, add water only 1 teaspoon at a time so the sauce does not become too thin.
If the sauce is too thin, whisk in a small amount of thick Greek yogurt. If it is too sweet, add a little yogurt or mustard and taste again. If it tastes too tangy, add a small amount of yogurt before making further adjustments. Natural liquid separation during refrigeration can usually be corrected by stirring before serving.
If you have only Dijon mustard or only yellow mustard, use 2 tablespoons of that mustard. Dijon will produce a smoother, rounder flavor, while yellow mustard will give the sauce a brighter color and sharper tang.
Store the sauce in a clean, covered container in the refrigerator at 40°F (4°C) or below and plan to use it within 4 days. Refrigerate promptly and do not leave perishable food at room temperature for more than 2 hours, or more than 1 hour when the surrounding temperature is above 90°F (32°C). Keep meal-prep portions separate from cooked foods until serving.
This sauce contains milk. Check mustard labels when preparing the recipe for someone with food allergies or sensitivities. Honey should not be served to children younger than 12 months.
Freezing has not been tested for this formula. Yogurt-based sauces may lose their smooth texture after thawing, so preparing a smaller fresh batch is the more predictable option.