1 Step, Scratch-Made Honey Mustard


¼ cup German or Dijon mustard, preferably with an apple cider vinegar base (as opposed to distilled white vinegar)

3 tablespoons raw honey

2 tablespoons goat’s milk yogurt or pureed soaked cashews

½ teaspoon horseradish

dash of salt

1 tablespoon chopped fresh tarragon (optional)


In a small bowl, whisk all of the ingredients together until smooth. Store the dressing in a sealed bottle or jar in the refrigerator for up to 7 days.

From Our Kitchen to Yours,


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Recipe and Photo credit: Dr. Axe

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