Honey Mustard
This creamy honey mustard is sweet, tangy, and ready in about 10 minutes. Use it as a dip for chicken tenders, a spread for sandwiches, or a quick dressing for crisp salads.
Total
10 min
Servings
Makes about 1 cup, or 8 two-tablespoon
Level
Easy
Honey mustard is one of those simple sauces that does a lot of work. It can turn plain roasted vegetables into a side dish, make a turkey sandwich brighter, or give chicken nuggets a homemade dip that tastes fresher than the bottled kind.
This version uses Dijon mustard for sharpness, yellow mustard for classic flavor, honey for sweetness, and mayonnaise for a creamy body. A little vinegar loosens the sauce and keeps it from tasting too sweet.
You only need a bowl and a whisk. Taste as you go, because mustards and honeys vary, and the right balance is the one you like.
01What you'll need
Ingredients
8 items · Makes about 1 cup, or 8 two-tablespoon
- 1/4 cup Dijon mustard
- 2 tablespoons yellow mustard
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
- Pinch of cayenne pepper or smoked paprika, optional
02How to make it
Step-by-step
1. Set up your bowl
Place a medium bowl on a towel or cutting board so it does not slide around while you whisk. Add the Dijon mustard and yellow mustard.
2. Add the honey
Pour in the honey. If it sticks to the measuring cup, scrape it out with a small spatula or spoon so the sweetness stays balanced.
3. Whisk in the mayonnaise
Add the mayonnaise and whisk until the mixture looks smooth and pale yellow. Whisking means stirring quickly in small circles to blend everything together.
4. Brighten the sauce
Add the apple cider vinegar or lemon juice, salt, black pepper, and cayenne or smoked paprika if using. Whisk again until fully combined.
5. Taste and adjust
Taste the honey mustard with a clean spoon. Add more honey if you want it sweeter, more Dijon if you want it sharper, or a tiny pinch of salt if the flavors taste flat.
6. Let it rest
For the best flavor, let the sauce sit for 10 minutes before serving. This short rest helps the mustard, honey, and vinegar blend together.
7. Serve or store
Use right away as a dip, sandwich spread, or salad dressing. For storage, spoon it into a clean jar or airtight container and refrigerate.
03From our kitchen
Cook's tips
- Make-ahead: Honey mustard tastes even better after a few hours in the fridge. Make it up to 3 days before you need it.
- Storage: Keep it in an airtight container in the refrigerator for up to 1 week. Stir before serving, as it may loosen slightly as it sits.
- For a pourable dressing: Whisk in 1 to 3 tablespoons of water, milk, or olive oil until it reaches the texture you like.
- For a mayo-free version: Replace the mayonnaise with plain Greek yogurt for a tangier sauce, or use more Dijon and a splash of olive oil for a lighter vinaigrette-style honey mustard.
- Mustard swaps: All Dijon gives a sharper, more grown-up flavor. All yellow mustard makes it milder and sweeter. Whole grain mustard adds texture.
- If it tastes too sweet: Add more vinegar or lemon juice, 1 teaspoon at a time. If it tastes too sharp, add a little more honey or mayonnaise.
Cook's note
This recipe is designed as a creamy dipping sauce. If you want a salad dressing, thin it gradually after mixing so you do not water down the flavor too much.
04Frequently asked
Questions & answers
Can I make honey mustard without mayonnaise?
Yes. Use plain Greek yogurt for a creamy but tangy version, or skip the creamy ingredient and whisk the mustard and honey with vinegar and olive oil for a thinner dressing.
How long does homemade honey mustard last?
It keeps for up to 1 week in the refrigerator in a clean, airtight container. If it smells off, changes color, or grows mold, throw it away.
Can I use only one kind of mustard?
Yes. Dijon makes a sharper sauce, while yellow mustard makes it milder. Using both gives a balanced flavor, but the recipe still works with just one.
Is honey mustard good as a marinade?
Yes, but use it carefully. Because honey can burn over high heat, it works best for short marinades or for brushing onto chicken, pork, or vegetables near the end of cooking.
How do I make it spicier?
Add a pinch of cayenne, a few dashes of hot sauce, or 1 to 2 teaspoons of prepared horseradish. Add a little at a time and taste as you go.
05Keep cooking
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