- 2 tbsp mustard*
- 2 tbsp honey
- 1/4 cup Greek yogurt
- 1/8 tsp sea salt
- 1/4 ground black pepper
Yield: 1/2 cup sauce
Storage: 2 weeks in airtight container in fridge
*I used yellow mustard for my honey mustard, but this recipe is just as good using grain mustard.
Calories: 44kcal, Carbohydrates: 10g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 163mg, Potassium: 28mg, Fiber: 1g, Sugar: 9g, Calcium: 18mg, Iron: 1mg