Honey mustard sauce is one of those “back in the day” condiments I have always loved but stopped eating when I cleaned up my diet years ago. The kind of honey mustard sauce I loved was nothing fancy and it certainly wasn’t gourmet. Rather, it was the rich, creamy and sweet kind you might find at Outback Steakhouse. To be honest, I didn’t even know what ingredients went into making honey mustard sauce, but I had a hunch they probably were not super clean. And so, along with condiments like jelly and mayo, honey mustard sauce has more or less been off the menu for the last 15 years.
It wasn’t until just the other day when my 14-year old son asked if I could make a healthy chicken nugget recipe that I realized I would need to come up with a healthy honey mustard sauce too. Because you can’t have chicken nuggets without honey mustard sauce.
However, by the time I finished perfecting my honey mustard sauce recipe, I had totally ran out of time to develop my own chicken nugget recipe. Luckily, I remembered Jessica Seinfeld had a chicken nugget recipe using veggie puree that I had seen years ago and had always wanted to try. Her recipe was amazing and the rich, sweet and creamy honey mustard sauce was the perfect compliment!
What Makes Clean Cuisine Honey Mustard Sauce “Clean”?
After I made the decision to make the honey mustard sauce I knew I needed to do a little research to see what exactly went into a conventional honey mustard sauce recipe. I searched and searched for the Outback honey mustard sauce I had always loved but didn’t have a whole lot of luck finding it. I did however find this recipe for a remake of the Outback honey mustard sauce, and although it is most definitely simpler than my recipe, sure enough it had one big no-no ingredient; store-bought mayo (Click HERE to learn why store-bought mayo does not make the cut as a Clean Cuisine anti-inflammatory food.)
Luckily, I was able to replicate the rich and creamy texture of mayo by pureeing cashews with water and lemon in my Vitamix. The cashews not only added creaminess but also a good source of plant-protein, antioxidants and phytonutrients. I also found that by incorporating pureed dates I could get the same level of sweetness as you’d expect from a conventional honey mustard sauce but with the addition of a nice fiber and nutrient boost along with more phytonutrients and antioxidants. And as usual, I used raw honey in place of regular honey.
Finally, I couldn’t help but give my honey mustard sauce a little grown up touch with the addition of fresh thyme. Although this is totally an optional ingredient, it definitely contributed a special something-something.
Ok, on with the recipe… Enjoy!Print
- 7 pitted dates
- 1/4 cup water
- 1/2 cup raw cashews
- 3 tablespoons Dijon mustard
- 1/4 cup fresh lemon juice
- 2 teaspoons raw honey
- Pinch of unrefined sea salt
- 1 teaspoon fresh thyme (optional)
- Place all ingredients in a high-speed blender (such as a Vitamix) and process for 10 seconds. Open the lid, stir the ingredients and process again. Repeat until honey mustard sauce is creamy and ingredients are well blended.
The addition of fresh thyme will give your honey mustard sauce a more gourmet and “grown up” taste, but it is a totally optional ingredient.
Hungry for More Healthy Sauce Recipes?
Be sure to check out the recipe section (Part 4) of our Clean Cuisine Book for our collection of “Sauces that Make the Meal”…