Will this dressing actually taste like chocolate?
It tastes rich, not like dessert. The cocoa reads more like a subtle roasted bitterness that makes the honey and mustard feel rounder. If you are nervous, start with 1/2 teaspoon cocoa, taste, then work up to 1 teaspoon.
What kind of cocoa powder should I use?
Use unsweetened cocoa powder. Natural cocoa is a bit more sharp and a touch more acidic, while Dutch-process tends to taste smoother and more mellow. Both work. Avoid sweetened cocoa mixes.
Can I make it without mayo?
Yes. Swap the mayo for plain Greek yogurt for a tangier, lighter dressing. You may want an extra 1 to 2 teaspoons of honey to balance the tang.
How do I thin it for drizzling?
Whisk in water 1 teaspoon at a time until it pours how you like. Usually 1 to 2 teaspoons does it, but you can go a little further. You can also use a splash of milk, buttermilk, or even pickle juice if you like a punchy vibe.
Is it gluten-free?
Often yes, but it depends on the brand. Mustard, mayo, and even vinegar can occasionally include gluten-derived ingredients or additives. If you need it gluten-free, check labels and choose certified products.
I want the soy sauce add-in. Any gluten-free option?
Use tamari (gluten-free) or coconut aminos instead of regular soy sauce.
Can I swap the vinegar?
Yes. Apple cider vinegar is a little fruitier and louder, white wine vinegar is cleaner and lighter. Lemon juice works too, but it will taste brighter and less rounded. I do not love balsamic here because it can fight the cocoa and turn the whole thing muddy, but if you try it, use a small splash and taste as you go.
Can I make it vegan?
Yep. Use vegan mayo and swap honey for maple syrup.
What if I only have yellow mustard?
You can use it, but the flavor will be more classic lunch-counter honey mustard and less sharp. Start with 1 tablespoon yellow mustard, taste, then add more if you want extra bite.
