Saturday, June 29, 2013

Super-Simple Honey Mustard Dipping-Sauce

Have you found that since you changed your lifestyle and started paying even more attention to nutrition labels, that you basically can't eat anything unless you make it yourself? I feel ya. This is particularly problematic when it comes to dressings and sauces. The ingredients that make them shelf-stable and homogeneous in the bottle also are the ingredients that send my system into a tailspin (and not the good kind).

I do make some exceptions. I'll still buy a sauce if it only contains a small amount of (gasp!) canola oil. But I draw the line at high fructose corn syrup, or any soy-derived ingredient. Which pretty-much eliminates 98.26% of the grocery store sauce aisle (what? you don't bring your calculator to the grocery store? hmmm...).

Luckily, there are some solutions out there.

Tessemae's has a line of Whole30-approved olive oil-based sauces that are pretty tasty. I especially enjoy the Zesty Ranch for a quick cole slaw. But because of the oil base, they don't provide the creaminess that I've come to expect from my favorite dips. And they're not quite available nation-wide, although they do take online orders.

Mark Sisson published a cookbook devoted to sauces, dressings, and toppings and my favorite paleo cookbook, Paleo Comfort Foods, has a section on sauces that taste pretty great. Be prepared, tho, because some of these recipes can be pretty involved. The PCF ensalada sauce basically took all day (but it was so worth the effort).

And last-but-not-least, I invented a delicious and creamy super-simple honey mustard dipping sauce.

You're welcome!

Super-Simple Honey Mustard Dipping-Sauce

Quick. Find some paleo chicken fingers!


1/2 cup extra virgin olive oil
2 heaping tablespoons stone ground mustard
1 heaping tablespoon raw honey (this is the important part - it must be the solid, opaque raw honey)
Salt and pepper


In a small bowl (I used a juice glass) combine olive oil and mustard. Add a few shakes of salt and pepper to taste. Mix with a spoon.  Add raw honey and mix thoroughly with a spoon (don't be afraid to use a little gusto!) until it becomes a homogeneous, creamy sauce, and the oil no longer separates from the mustard. TahDah! 

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