Everything Sauce


Lacking a better name for this sauce, I call it my “everything” sauce because it seems to taste great with almost everything!  I typically make it for my Spice-Rubbed Grilled Chicken, and I frequently use leftovers drizzled on steamed veggies, as a light, flavorful pasta sauce, or as a tasty alternative to mayonnaise.

Over the years, I have tweaked this sauce quite a few times.  The latest addition is the Greek yogurt which gives the sauce a certain creaminess that is so satisfying yet quite light.

Leftovers will keep for about a week in the refrigerator and are marvelous on Round Two Pasta!

Everything Sauce
While this sauce is perfect when paired with Spice-Rubbed Grilled Chicken, let your imagination be the guide for any leftovers. We love it on pasta, green vegetables, tossed salads, and as a delicious option to mayonnaise. Initially, the sauce will appear thin but will thicken as it chills.
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  1. ¼ cup apple cider vinegar
  2. ¼ cup olive oil
  3. 2 tablespoons Dijon mustard
  4. ¼ cup honey
  5. ¼ cup plain Greek yogurt (non-fat or 2% both work well)
  6. ½ teaspoon kosher salt
  7. ½ teaspoon freshly ground pepper
  1. Combine all ingredients in a blender and blend until smooth.
  2. The sauce may be prepared in advance and stored, covered, in the refrigerator. Serve at room temperature. The sauce will last at least a week stored in the refrigerator.
The Fountain Avenue Kitchen http://fountainavenuekitchen.com/

Round Two Pasta

Spice-Rubbed Chicken

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  1. Pingback: The Fountain Avenue Kitchen – Round Two Pasta

  2. Elizabeth

    Yes – definitely an everything sauce. If you want to add an interesting twist, add a half teaspoon of cumin. It takes you straight to India, and paired with the sweet honey and tart vinegar, it’s a very robust satisfying flavor. We use it as a coleslaw dressing, with or without the yogurt.

    1. Ann

      Thanks for the comment, Elizabeth, and I am so glad you enjoy this. I love the cumin twist and will most certainly try that! Cole slaw is a terrific idea, too!

  3. Mary Lou Keller

    This looks quite yummy and like Sarah ^ above^ I am also trying to make more of my own dressings. I will make this one for certain.
    I am finding store bought to be either too sweet or too heavy for lighter salads..

    1. Ann

      I think you will enjoy it, Mary Lou, and I agree. Homemade dressings tend to taste lighter yet more flavorful than the pre-made versions.