This sauce is creamy, sweet, tangy, and secretly packed with protein. I love how quick it is to make—just blend, taste, and enjoy.
It’s perfect drizzled over roasted veggies or grilled chicken, or even as a dip for pretzels.
Once you try it, you’ll probably keep a jar in the fridge at all times.
Why I Love This Recipe
I first made this on a busy weeknight when I wanted something quick but still special. I grabbed what I had in the fridge—cottage cheese, honey, mustard—and the result was surprisingly amazing. It’s now a go-to because:
- It’s ready in under 5 minutes.
- It’s high in protein without tasting “healthy.”
- It’s naturally creamy without mayo.
- It works with both sweet and savory foods.
Servings: 4 (about 1 cup sauce)
Total Time: 5 minutes
Macros (per 1/4 cup serving):
- Calories: 78
- Protein: 6g
- Carbs: 7g
- Fat: 3g
Why This Recipe Works (Quick Science)
The cottage cheese base blends into a silky texture that mimics cream without heavy fat. Honey balances the tang of mustard, and a touch of vinegar brightens the flavors. Blending also slightly aerates the sauce, making it feel lighter on the palate.
Common Mistakes
- Not blending enough – If you don’t fully blend, you’ll have curds instead of creaminess.
- Using grainy mustard alone – You need a smooth mustard base for proper texture.
- Over-sweetening – Honey should enhance, not overpower, the tang.
What You’ll Need
- 1 cup (240g) cottage cheese
- 3 tbsp smooth Dijon mustard
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- Pinch of salt
- Pinch of black pepper
Pro Tips
- Use full-fat cottage cheese for the creamiest texture.
- Blend longer than you think—about 1–2 minutes—to get it ultra smooth.
- Chill the sauce for 30 minutes before serving for best flavor.
- Adjust sweetness by adding honey in small amounts and tasting as you go.
Tools Required
- Measuring cups and spoons
- Small blender or immersion blender
- Small mixing bowl
- Rubber spatula
- Airtight container for storage
Substitutions and Variations
- Cottage Cheese → Greek yogurt for a tangier taste.
- Dijon Mustard → Yellow mustard for a milder flavor.
- Honey → Maple syrup for a different sweetness.
- Add a pinch of smoked paprika for a smoky twist.
Make Ahead Tips
This sauce stores well for up to 4 days in the fridge. Just give it a quick stir before using.
How to Make Cottage Cheese Honey Mustard Sauce
Step 1: Measure and prepare your ingredients
Place 1 cup cottage cheese, 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar on your countertop. Keep salt and pepper ready in small bowls.
Step 2: Add all ingredients to the blender
Scoop the cottage cheese into the blender cup, followed by mustard, honey, vinegar, and seasonings.
Step 3: Blend until smooth
Blend on high for 1–2 minutes until the sauce is silky, no lumps remain, and it’s pale golden in color.
Step 4: Taste and adjust
Stop blending, taste the sauce, and add more honey for sweetness or vinegar for tang if needed. Blend again briefly.
Step 5: Serve and enjoy
Pour the sauce into a small jar or bowl and serve right away, or chill for later. Perfect for drizzling over roasted vegetables or grilled chicken.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Stir before serving. Not recommended for freezing—texture will change.
FAQ
Can I make this without a blender?
Yes, but it will be chunky. A blender gives the creamy texture.
Is this sauce gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make it vegan?
Yes, swap cottage cheese with dairy-free yogurt and honey with maple syrup.
Conclusion
This Cottage Cheese Honey Mustard Sauce is the kind of recipe you’ll make once and then keep coming back to. It’s quick, versatile, and secretly healthy without feeling like it is. I’d love to hear how you used it—drop a comment with your favorite way to enjoy it!