Ingredients:

  • 1/4 cup creamy Dijon mustard
  • 2 tbsp yellow mustard
  • 1/4 cup raw unfiltered honey
  • 1/4 cup non-fat plain Greek yogurt
  • 2 tbsp light mayonnaise
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/8 tsp cayenne pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Place the Greek yogurt and mayonnaise in the bowl. Note: Starting with the fats helps create a stable base for the other liquids.
  2. Add the Dijon and yellow mustards. Note: Whisk these into the creamy base until the color is a uniform pale yellow.
  3. Slowly pour in the raw honey. Note: Use a steady stream while whisking to ensure the thick honey integrates fully.
  4. Whisk 1 minute until smooth until you see a glossy, unified texture with no streaks of honey.
  5. Add the lemon juice and apple cider vinegar. Note: These will slightly thin the sauce, making it a perfect dipping consistency.
  6. Sprinkle in the garlic powder and cayenne pepper. Note: Distribute these evenly across the surface before mixing to avoid spice clumps.
  7. Whisk again for 30 seconds until the spices are invisible and the sauce looks aerated and light.
  8. Taste the sauce with a clean spoon. Note: This is your chance to add a tiny bit more honey or lemon if needed.
  9. Transfer to a serving bowl or jar until the surface is flat and even.
  10. Chill for 15 minutes before serving. Note: This allows the dried spices to bloom and the flavors to marry.