Dijon Mustard Sauce with Herbs

I don’t really get the whole ‘eat to live vs. live to eat’ debate. Why not pursue both? In fact, I think for most of us, they go hand in hand. Sure, plants are delicious all on their own—sometimes you just want to gnaw on a raw carrot. But the food-lover in us craves more complex flavors, too. And that’s where recipes like this 'No Honey' Dijon Mustard Sauce with Herbs come in.

Why I Love this 'No Honey' Dijon Mustard Sauce with Herbs

I love this Dijon mustard sauce because the key ingredients—mustard, maple syrup and fresh herbs—play so incredibly well together. This is basically a fancy honey-mustard dressing without the honey.

It works perfectly as a dressing for salads or bowls. And it’s awesome as a sauce for cooked foods too, either before they go into the oven or after. This Dijon mustard sauce is one of those easy, go-to recipes you can count on to make just about any basic dish better.

I especially appreciate the fact that this tasty, tangy, oil-free and refined-sugar-free Dijon mustard sauce makes it even easier to eat more of the nutritious veggies, grains and legumes that my body needs.

The healthiest way of eating—aside from simply sticking to an oil free WFPB diet—is to eat whatever reasonably healthy ingredient is going to help you consume the most nutritious foods possible.

Simply putting something healthy on your plate won’t benefit you or your family if you don’t eat enough of it. And we do have to consume a pretty hefty volume of food on a low fat, plant-based diet!

How to Make 'No Honey' Dijon Mustard Sauce with Herbs

This Dijon mustard sauce with herbs is packed with flavor. From the horseradish bite and intense pungency of the Dijon, to the sweetness of the maple syrup (or unrefined sweetener of your choice), this sauce excites the palate.

Of course if Dijon mustard brings a bit too much of a nose-hair-singeing wallop for your household, you can always substitute a mellower brown mustard.

You can use any number of different fresh herbs here, such as chervil, parsley, fennel, dill or tarragon. While anise flavored herbs are a delicious choice for this sauce, tarragon is suspected of containing some cancer promoting components, so it should be consumed with caution.

Like most of my recipes, this one’s pretty simple, with just five ingredients and a bowl. (The miso is optional, but I do recommend it if you have it on hand as it marries the flavors together nicely.) The next time you’re craving a bit more flavor from your plate of steamed veggies or that healthy salad, take a few minutes and whip up this Dijon mustard sauce.

If you like this whole food plant-based recipe, you might also like:

• Vegan Oil Free Mayonnaise
• Simple Chickpea Salad with Lemon Aquafaba Dressing
• Vegan Barbecue Sauce - Easy & Homemade
• 'Eat Your Greens' Pasta Salad
• Vegan Farro Salad with Roasted Vegetables

Dijon Mustard Sauce with Herbs

Dijon Mustard Sauce with Herbs is a fancy honey-mustard dressing--without the honey. Great as a dressing for salads or bowls, too. 

5 from 6 votes

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Course: Side Dish

Cuisine: French

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 6 2 Tbs Servings

Calories: 69kcal

Author: Elizabeth Shah

Ingredients

• ▢ ¼ cup + 1 tablespoon maple syrup (or unrefined sweetener of your choice)
• ▢ ½ cup Dijon mustard or sub brown mustard - see notes
• ▢ 2 tablespoons fresh herb leaves finely minced (like tarragon, chervil, fennel, dill, parsley, etc.)
• ▢ ¼ cup lemon juice about 1 large lemon
• ▢ 2 tablespoons apple cider vinegar
• ▢ Optional: 1 teaspoon mellow white miso see notes
• ▢ Sea salt and freshly ground black pepper to taste

Instructions

• Combine all of the ingredients EXCEPT the fresh herbs in a small bowl, and whisk well to combine.
• Add the herbs and toss to blend. Season with sea salt and freshly ground black pepper, to taste

Notes

• Dijon mustard is famous for its horseradish kick. If you'd like to tone this dressing down, you can substitute brown mustard.
• Miso is optional here, but it does help marry the flavors together.
• You can substitute dry herbs, but I'd recommend letting this sit in the fridge for at least 3o minutes to release the flavor of the herbs.

Nutrition (approximate)

Calories: 69kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 238mg | Potassium: 147mg | Sugar: 10g | Vitamin A: 115IU | Vitamin C: 5.4mg | Calcium: 57mg | Iron: 1.1mg

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