Sweet, tangy, high-protein—ready in minutes and perfect on everything from chicken to veggies!
🧡 Why I Love This Recipe
This sauce was a total happy accident. I was trying to eat more protein without giving up flavor, and boom—this combo happened. It’s become one of my go-tos. The cottage cheese gives it a creamy base without needing mayo or yogurt, and the honey mustard combo? Classic. Here’s why it works:
- Creamy without any cream or mayo
- High-protein thanks to the cottage cheese
- Naturally sweet and tangy
- Super fast—just toss everything in a blender
- Tastes amazing on grilled chicken, roasted potatoes, or even as a dip for pretzels
🍽️ Makes: 4 servings
⏱️ Total Time: 5 minutes
🛒 What You’ll Need
- 1 cup cottage cheese (full-fat or low-fat)
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 ½ tablespoons honey
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon water (for thinning, optional)
👩🍳 Tools You’ll Need
- High-speed blender or food processor
- Measuring spoons
- Small spatula
- Spoon for serving
- Small glass bowl or ramekin for serving
💡 Pro Tips
- Use a good quality Dijon mustard—it makes a big flavor difference.
- Blend longer than you think! It helps break down the curds and makes the sauce ultra-smooth.
- Want it thinner? Add 1 tablespoon of water at a time until it’s pourable.
- Tastes even better after chilling for 30 minutes—flavors meld!
- Store it in a glass jar for up to 5 days in the fridge.
🔁 Substitutions & Variations
- No honey? Use maple syrup or agave.
- No Dijon mustard? Just double the yellow mustard.
- Make it spicy: Add a pinch of cayenne or hot sauce.
- More tang? Add a splash of apple cider vinegar or lemon juice.
⏳ Make Ahead Tips
This sauce can be made up to 5 days in advance. Store it in a sealed container in the fridge. It actually tastes better the next day!
👨🔬 Why This Recipe Works (Quick Science)
Cottage cheese is high in casein protein and has a naturally creamy texture when blended. It acts like a thickener and base for sauces, similar to sour cream or mayo, but with more protein and less fat. The mustard brings acid and zing, while honey balances it with sweetness. The garlic and onion powders round it out with savory depth. Blending emulsifies it all into one smooth, creamy, dreamy sauce.
😬 Common Mistakes
- Not blending long enough: It’ll be chunky. Blend until totally smooth.
- Using large curd cottage cheese: Small curd blends smoother.
- Over-salting: Remember mustard is salty—taste before adding extra salt.
- Skipping the water if it’s too thick: A little water helps get that perfect drizzle.
🍗 What to Serve With
- Grilled or baked chicken breasts or tenders
- Roasted broccoli, carrots, or sweet potatoes
- Pretzels or pita chips as a dip
- Drizzled over grain bowls
- Mixed into wraps or sandwiches
❓ FAQ
Can I use Greek yogurt instead of cottage cheese?
You can! It won’t be quite as thick or high in protein, but it still tastes great.
Is this sauce keto-friendly?
Not really—honey adds sugar. Swap with a sugar-free sweetener if needed.
Can I freeze it?
Nope. Cottage cheese changes texture after freezing.
🥣 How to Make Cottage Cheese Honey Mustard Sauce
Step 1: Add Cottage Cheese to Blender
Add 1 cup of cottage cheese to a high-speed blender or food processor.
Step 2: Add Mustards
Add 1 ½ tablespoons Dijon mustard and 1 tablespoon yellow mustard to the blender.
Step 3: Add Honey
Drizzle in 1 ½ tablespoons of honey.
Step 4: Add Seasonings
Sprinkle in ½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper.
Step 5: Blend It Up
Blend on high for 1 to 2 minutes until completely smooth. Add 1 tablespoon of water if needed to thin it out.
Step 6: Serve!
Pour into a small bowl and serve right away or chill for 30 minutes to let the flavors meld.
🧊 Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Stir before using. Do not freeze.
💬 Wrapping It Up
This Cottage Cheese Honey Mustard Sauce is one of those quick wins you’ll want to keep on repeat. It’s healthy, crazy easy, and makes everything taste better. If you give it a try, I’d love to hear how it turned out—or what you served it with! Drop a comment below with your thoughts or questions. Happy blending! 🥄✨