Honey Mustard
intro
A creamy, perfectly balanced sweet-tangy condiment ideal for glazing grilled meats, dipping sides, and dressing salads, with bold mustard and smooth honey notes.
Ingredients
Steps
Prep and measure ingredients
Set out all ingredients on a clean work surface; if honey is refrigerated, let it rest at room temperature (21°C/70°F) for 10 minutes to reach a pourable consistency, then measure all components to exact quantities before mixing.
Combine core base ingredients
Add the 60g whole-grain Dijon mustard, 30g smooth yellow mustard, 85g room-temperature honey, and 60g full-fat mayonnaise to the clean glass mixing bowl. Hold all spices and vinegar for the next step to avoid over-thinning the initial emulsion.
Whisk base to smooth blend
Use a small wire whisk to mix the base ingredients at a steady medium pace for 45 seconds over no heat, until no separate streaks of honey or mayonnaise remain, and the mixture forms a uniform pale golden, thick base.
Add acid and seasonings
Pour in 15ml raw apple cider vinegar, then sprinkle the 1g garlic powder, 0.5g smoked paprika, 1g kosher salt, and 0.5g freshly ground black pepper evenly across the surface of the blended base. Do not dump spices in one clump to avoid dry lumps in the finished sauce.
Incorporate seasonings fully
Whisk the seasoned mixture at a steady moderate pace for 60 seconds over no heat, until all spices are evenly distributed, no dry lumps remain, and the sauce is thick enough to evenly coat the back of a metal spoon without running off quickly.
Chill to meld flavors
Cover the mixing bowl tightly with plastic wrap or a silicone lid, then place it in the refrigerator set to 4°C/40°F for 20 minutes to let the sweet, tangy, and savory flavors meld together before serving.
Tips
2.Adjust sweetness to taste: for a sharper, more tangy sauce, reduce honey to 60g (1/4 cup) and add an extra 15g (1 tbsp) of whole-grain Dijon.
3.Store leftover honey mustard in a sealed airtight glass jar in the refrigerator for up to 2 weeks; do not leave it at room temperature for longer than 2 hours to prevent foodborne illness.
OMG this honey mustard is SO good! I whipped it up for our family cookout last weekend and everyone was hounding me for the recipe. Dipped chicken tenders, pretzel bites, even roasted veggies in it—total game changer. It’s so easy too, I already had every single ingredient in my pantry and fridge, no extra grocery run needed!
Made this last night to top baked salmon and it was chef’s kiss, but I swapped regular full-fat mayo for light mayo to cut a few calories. Tasted just as rich! Only thing is mine came out a tiny bit thinner than I expected—any tips to thicken it up a touch next time I make it?
Quick storage question! How long does this keep in the fridge? I do weekly meal prep for my work lunches and want to make a big batch to dip my chicken wraps and veggie sticks all week long.
As someone who burns toast half the time, I was shocked how easy this was to throw together. No fancy tools, no weird hard-to-find ingredients, just stir and go? I’ve been slathering it on literally every sandwich I make this week. 10/10, no notes, will be making this forever.
Brought this to my office potluck yesterday alongside a tray of crispy chicken nuggets and it was the first thing gone! People were hovering by the platter asking if I bought it from that fancy sandwich shop downtown. Little do they know it took me 10 minutes to mix up lmao.
My toddler is obsessed with honey mustard but has a mild dairy allergy—has anyone tried making this without the sour cream? Would plain Greek yogurt work as a swap, or would that make it too tangy?
Used this as a dipping sauce for our game day pretzels and brats last weekend and my buddies refused to let me bring store-bought honey mustard ever again. The balance of sweet and tangy is *chef’s kiss*—not too cloying from the honey, not too sharp from the mustard, just perfect.
I’ve tried probably a dozen homemade honey mustard recipes over the years and this one is easily top tier. The ratio of Dijon to yellow mustard is exactly what I’ve been missing from other recipes. I added a tiny pinch of smoked paprika for a little extra depth and it was unreal, highly recommend that little tweak if you want a tiny smoky kick.
Quick question! Do you use Dijon mustard or regular yellow mustard for this? I want to make it for tonight’s crispy chicken dinner but don’t want to grab the wrong bottle from the fridge and mess the whole thing up!
My kids went crazy for this! I packed little dipper containers of it in their school lunches this week with chicken nuggets and apple slices, and both of them asked for extra every single day. Way better than the neon-colored store-bought stuff that’s loaded with weird preservatives I can’t pronounce. Will be making this on constant repeat from now on!