American · sauce

Oil-Free Honey Mustard Vinaigrette

Name: Oil-Free Honey Mustard Vinaigrette
Total time: 5 min
Cuisine: American
Ingredients: ½ cup roughly chopped white onion; ¼ cup Dijon mustard; ¼ cup apple cider vinegar; ¼ cup honey (or maple syrup); ¼ cup filtered water; about ½ tsp salt; a little freshly ground black pepper

Oil-Free Honey Mustard Vinaigrette — from Clean & Delicious's cooking video

Watch how it’s made · 6:54

Video by Clean & Delicious on YouTube · Open on YouTube

5 minMakes 11 × 2 tbsp31 kcal a portion

Vegan
Gluten-free ingredients
Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Made without oil, so a 2-tbsp portion has only about 30 kcal and almost no fat; the honey adds about 6 g of sugar a portion, inside a 10 g limit for added sugar.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 7

Method

Tap a time to watch that step in the video.

Put the chopped onion, Dijon mustard, apple cider vinegar, honey and water into a small food processor or blender. 1:22
Add the salt and a little black pepper. 1:43
Blend until the onion has completely broken down and the dressing is smooth and thin. 1:48
Drizzle over salads with a bit of bite, such as rocket with sliced red onion and cherry tomatoes. Keep in an airtight jar in the fridge for about a week. 2:08

Tip. Makes about 1¼ cups. Use maple syrup instead of honey to keep it vegan. Serve with avocado, nuts or seeds in the salad if you want some healthy fat with it.

The method is a summary in our words — the video shows every step.

One portion (2 tbsp) gives you 1 of 11

Energy31 kcal130 kJ

Protein0.3 g1% of a day

Fibre0.3 g1% of a day

Carbohydrate7.4 g7.1 g net · 6.7 g sugars3% of a day

Fat0.2 g0 g saturated0% of a day

Sodium170 mg7% of a day

Where the energy comes from one serve

Net carbs 90%
Protein 4%
Fat 6%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

No vitamin or mineral reaches 10% of a day in one serve.

Show the other 15

Selenium3%

1.9 µg a serve, mostly from dijon mustard (95%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Potassium1%

30 mg a serve, mostly from white onion (40%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron1%

0.1 mg a serve, mostly from dijon mustard (57%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium1%

3.9 mg a serve, mostly from dijon mustard (68%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc1%

0.1 mg a serve, mostly from dijon mustard (52%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin C1%

0.7 mg a serve, mostly from white onion (82%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin B61%

0 mg a serve, mostly from white onion (61%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium0%

6.2 mg a serve, mostly from dijon mustard (55%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Vitamin A0%

0.2 µg a serve, mostly from dijon mustard (95%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin E0%

0 mg a serve, mostly from dijon mustard (91%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin K0%

0.2 µg a serve, mostly from freshly ground black pepper (47%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Folate0%

1.9 µg a serve, mostly from white onion (72%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-30%

0 g a serve, mostly from dijon mustard (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

Recipe and video by Clean & Delicious; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.