I love a good dipping sauce, and this honey mustard sauce is the latest addition to my arsenal. It’s a little sweet, a little savory, and most of all, nice and creamy! It really helps cut through the umami flavors of meats, and the tanginess elevates all kinds of roasted vegetables. It’s a great dipping sauce or spread for sandwiches, and it’s super quick and easy to whip up with pantry staple ingredients. The best part is that it only costs pennies to make! This sauce will have you licking the spoon!
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This was OUTSTANDING! When I first read comments about it tasting so good you’ll be licking the spoon and so forth, I thought, ‘not me.’ But, man, was I wrong. I did lick the spoon! No more store bought honey mustard for me. This will be my go to. I had everything needed without going to the store and it was fast to whisk up a batch. Love it!
Paulette
Honey mustard sauce is the most incredibly sweet, tangy, and creamy sauce made from simple ingredients like honey, mustard, mayonnaise, vinegar, and a couple spices. It takes only a few minutes to make and can be used in several ways. Once you make a batch you’ll likely want to smear a little sauce on just about everything!
Ingredients
Here’s what you’ll need to make Honey Mustard Sauce:
- Mayonnaise: Helps make this sauce super rich and creamy.
- Mustard: A combination of Dijon and yellow mustards adds a complex and slightly spicy flavor to the sauce. You can use whatever kinds of mustards you have on hand, but I particularly like this combination.
- Honey: Adds a touch of sweetness to the sauce.
- Apple Cider Vinegar: Makes the sauce slightly tangy and helps thin it to a dipping consistency.
- Spices: Garlic powder, paprika, salt, and pepper enhance the savory flavor of the sauce.
Serving Suggestions
This honey mustard sauce was made for dipping and drizzling. It’s great with homemade chicken nuggets, sauteed green beans, or ham and cheese sliders. The sweet and savory flavor profile really compliments everything from chicken to pork to veggies, and it’s not too heavy.
I particularly love to serve this sauce with baked ham or roasted Brussels sprouts for the holidays. It really balances out the sweetness of the ham and the sharpness of the sprouts.
Storage Instructions
This tasty sauce should definitely be stored in the refrigerator. I don’t suggest keeping the sauce for more than 4-5 days, so make sure you adjust your batch size to the amount you plan on using. This recipe yields about 3/4 cup honey mustard sauce, but the quantity can be adjusted in the “servings” box in the recipe below. All of the ingredients will auto-adjust with the change in servings.
Honey Mustard Sauce
Servings 6 2 Tbsp eachIngredients
- 1/2 cup mayonnaise ($0.80)
- 1 Tbsp Dijon mustard ($0.09)
- 1 Tbsp yellow mustard ($0.09)
- 3 Tbsp honey ($0.36)
- 1 tsp apple cider vinegar ($0.02)
- 1/8 tsp garlic powder ($0.02)
- 1/8 tsp paprika ($0.02)
- 1/8 tsp salt ($0.02)
- freshly cracked pepper (about 5 cranks of a pepper mill) ($0.02)
Instructions
- Combine all the ingredients in a bowl and stir until smooth. Use immediately or refrigerate until ready to use.
See how we calculate recipe costs here.
Equipment
- Measuring Cups Spoons
Nutrition
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How to Make Honey Mustard Sauce – Step by Step Photos
There is only one step to this honey mustard sauce! Just combine all of the ingredients (1/2 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp yellow mustard, 3 Tbsp honey, 1 tsp apple cider vinegar, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp salt, and some freshly cracked pepper) in a bowl and whisk or stir until smooth.
Seriously, though. It’s just as delicious and tangy as that looks. Time to start dipping!! …Or drizzling over everything and anything.
Delish! And so easy to make. Equally good with pork, roasted potatoes, and asparagus that happen to be on tonight’s menu. :-)
This actually tastes like Chic-Fil-A™ sauce. I did a blind test on my kid and they thought they were the same. Just needs a little bit of smoke and it would be impossible to tell the difference.
Delicious.
Seriously delicious and easy!!!
This was OUTSTANDING! When I first read comments about it tasting so good you’ll be licking the spoon and so forth, I thought, ‘not me.’ But, man, was I wrong. I did lick the spoon! No more store bought honey mustard for me. This will be my go to. I had everything needed without going to the store and it was fast to whisk up a batch. Love it!
Good
Very nice flavor. Not too sweet. I liked the flavor of using 2 different mustards. Don’t fo6to use the salt and pepper. It finished it off.
Hey there Beth, just wanted to share how much my family and I enjoyed the Honey mustard dip. Marinated a turkey tenderloin over night in the Honey Mustard dip and put in on the grill foe about 45 minutes.
Fantastic flavor
Was making some homemade buttermilk chicken tenders and realized I didn’t have anything to dip them in so I whipped this up in about 3 minutes using what I have on hand. I had everything except yellow mustard so I used double the Guldens Brown Mustard and had Hellmans Lite Mayo. This Honey Mustard was the BEST! Nice and tangy with the touch of Bragg’s Apple Cider Vinegar!
I wanted this kind of sauce for my grilled salmon and vegetables.. I found this recipe and literally whipped it up in 3 minutes and I was amazed at how great it was!! Very nice job!! 👏🏽👏🏽
My husband brought home a bucket of Lee’s boneless wings and forgot my honey mustard! So I quickly searched for a recipe and found this one. I whipped it up real quick and I was a happy camper! It tastes EXACTLY like Lee’s! I’ll be making this again and again!
Great recipe! I double mustard personally, all other proportions are perf imo.
The honey mustard sauce is the BEST I have ever had! Bonus…I had all the ingredients in hand!
I will NEVER use a different recipe! This is the best…. Period!
Not good. Too much mayo, not enough mustard or honey, garlic powder unnecessary. I made my go-to…1 part mayo, 1/2 part Dijon, 1/2 part yellow mustard, 1 part honey.
Delicious!! I used maple syrup instead of honey, and a tiny bit more salt. I halved the recipe. I can’t believe how legit it tastes – like a restaurant! Currently dipping a grilled cheese-bacon-tomato sandwich in it – a copycat Friendly’s Four Cheese and Bacon Supermelt. May drizzle on roasted wedge potatoes next!
This is the first time I’ve ever (that I can remember) taken the time to leave a review on a recipe. Honey Mustard seems like it’d be such a simple and easy sauce to make, but I’ve tried multiple recipes and none ever quite worked for me. This is the first one that really hit the spot, for me!!
I happened not to have garlic powder or paprika on hand when making this so far, and it tastes great without them. I’ve also replaced the honey with light corn syrup (because it’s cheaper) and it isn’t quite the same, but still very good. I got dark corn syrup today, along with the paprika and garlic powder, and I’m looking forward to trying this with them!!
I was looking for a regular honey mustard.
I did equal parts honey and yellow mustard. Then equal miracle whip to that. Still great. Lots of tang.
I was wondering how it would be with Miracle Whip cause we don’t do Mayo ;) Thanks!
This was so easy to prepare and Absolutely delicious
Thank you for the recipe. It is really tasty! I made it to use with soft pretzels and it got the spot!
That’s sound good.
Used this on Turkey sandwiches with homemade stuffing, cranberry sauce and rustik brand buttered and toasted bread. The sauce took an already amazing sandwich up a few notches. Amazingly delicious.
I’ve made this several times as written and it’s so yummy. Switching out the honey for Mike’s hot honey makes this a delicious spicy honey mustard sauce as well. I love to use this in my homemade McDonald’s snack wraps.
Should this keep a long time in the fridge or throw out after a certain amount of time?
Because this doesn’t have preservatives in it like bottled sauces, you don’t want to keep it any longer than 4-5 days.
This is the best.honey mustard recipe ever but it should be less runner
Made this wonderful sauce today. It was so quick and easy to prepare and tasted amazing!. Thank you so much for sharing this
I thought honey mustard was honey mustard, then I gave this one a try. and it was something else. I used Duke’s mayo, tweaked it up to a scant 1/4tsp salt & 1/4tsp garlic powder, but that’s personal preference. This is very good as-is.
This is VERY good! I thought I was gonna have to go back to Minot ND to get the four brothers honey mustard wing sauce! This is the same or better! I’m not a fan of yellow mustard ever, so I didn’t even get it, I used double dijon. I also used Veganaise. I probably had a little extra on the spices too.
Everyone has a different preference and ours was that this was too sweet even with 2/3 the honey. Doubled the spices, added onion powder and let it sit.
Yeehaw well dun dit this yee ole sauce is din win good as the dee dun darn grand canyon partner well dee yee darn
This was really good, pinned it to use over and over. I didn’t follow it all the way, didn’t have dijon, used what I had in fridge whole grain along with yellow mustard. Halved the honey, just because we like food more spicy than sweet. Will try again with dijon when I have some. Thank you Beth.
Too much mayonnaise, not enough mustard. Added a tbsp + of old style grainy dijon and that improved it, but I’d still cut the mayo if I made this again. Possibly by half, and go from there. It’s supposed to be honey mustard, not honey mayo.
Loved the sauce. Let sit @ room temp for 1/2 hr.
Keep doing what you are doing.
Crockpot hickory ham, potatoes Daphne’s, and French beans.
Sauce was perfect.
Thank you.
This is my first time making honey mustard sauce. I was a bit afraid about its flavours. But my, oh my! It turned out the best! This one is a great recipe. In my batch, I used plain (prepared) mustard only, as we don’t have variety in our mustard choices, here. But that did not matter! I am so happy with my dip and I can’t get enough of these chips with honey mustard sauce, haha!
Thanks, Beth! Lots of love! <3
The vinegars in the mustards and mayo should keep it longer than 4 to 5 days.
Yummy! My family love this Honey Mustard Sauce recipe!!!
Made as written, I was hesitant on the apple cider vinegar but found it was much too sweet without it. (For my tastes at least). Definitely keeping this recipe, by far the best honey mustard I’ve made!
This is a keeper! Made just as written, it was fantastic over baked chicken breasts, with roasted red onion slices, shredded cheese, and bacon bits. Yum!
I do like this sauce but it is slightly too much vinegar. I just splash in about half. Still tasty but now I can taste the mustard.
I have the pleasure to try this as the first recipe for Honey Mustard sauce, it results just the way i like it!
16 year old called this the best honey mustard sauce he’s ever had
This was perfect!
How long does this keep in the fridge??? Matt if you want more spicy try the spicy brown mustard, add a bit at a time to taste.
Probably about 4-5 days, but it can vary depending on a lot of factors, so you’ll just need to use your best judgment. :)
Yummy!
1st time making home made Honey Mustard dressing for my Broccoli Slaw.
Absolutely delicious!!!
I didn’t expect much from a homemade sauce, man was i wrong. This sauce is amazing, dont even bother looking for anything else. Amazing!!! AMAZING!!!
I used 2 tsp. yellow mustard and 1 tsp. Chinese Hot Mustard. It gave it a bit of a kick.
Just made this dipping sauce to eat with sausage rolls. We usually buy Ken’s dipping mustard, but it’s only sold in the U.S. and we can’t cross the border right now. Your recipe is very similar to Ken’s, so it will be our go to dipping sauce from now on. Thank you Beth!
Sounds delicious! How long do you think this will keep for once prepared?
As a general rule of thumb, I say 4-5 days refrigerated for most prepared foods. That can vary with the conditions inside your fridge and freshness of the ingredients, though. :)
Hello have you tried the honey mustard recipe rubbed on duck legs or turkey wings?
Nope, I haven’t, but it’s good on just about anything, in my opinion! :)
Absolutely delicious. Best honey mustard recipe I’ve found. Thank you for sharing.
Delicious. It’s the first word that had come to mind. The faces of my family showed their immediate approval when they first tasted it. The pinch of cayenne is genius. It balances the overall taste.
Delicious!! I made a serving size for 2 yesterday and 1 today. It was so good I had to make it again. So delicious!! My fave honey mustard recipe so far.
What would you recommend to add for a spicy honey mustard sauce? I imagine anything, but I’m curious about your recommendations that would still preserve the honey mustard flavor
A pinch of cayenne pepper should do the trick. :)
I’m gonna try it with spicy honey! I’m obsessed with spicy honey and I bet it will be a fun twist on this amazing sauce.
Used an egg free mayo replacement and it was still fantastic!
Loved this recipe!! I just eye-balled most of the ingredients, but used less mayo and more of both mustards. Made hot ham and cheese and used this as a dip – delicious!!
Really good! My husband loved it!
So easy to make and delicious. Taste so much better than store brand.
YUM, YUM!!!!!!!!!!! We will not go back to store brands. You cant beat the flavor and how easy it is to make.
Coming from someone who has NEVER had a taste for honey mustard, THIS. WAS. DELICIOUS!!! I could eat it by itself. SO delicious!! :D THANK YOU!
The best homemade honey mustard! I didn’t have any dijon mustard, used brown mustard instead. Nice tang, better than most restaurant and store bought honey mustard. Thank you
Excellent honey mustard sauce kk
Hubby, who doesn’t like honey muatard sauce, really liked it. He’s a fussy one so it means it’s a good one!
The mayo flavor is much too strong.
My family went nuts when I made this. I had to make triple the recipe today. Thanks
To much mayonnaise taste for my liking.
Amazing mustard sauce. If I could give this a ten I would!!!
My husband really really likes this honey mustard sauce! Now his favorite to put on his sandwiches.
I will never be able to go back to store bought honey mustard! This recipe is so simple and quick to make, and so absolutely delicious it’s always in the house! Even my husband admitted it’s the best he’s tasted and is better than store bought! Thank you for this recipe!
Made this with your nuggets and I thought that it was great! But I think my boyfriend has fallen in love with it…. He started talking about it the minute we woke up this morning and is now eating it on an egg sandwich. So I guess what I’m saying is, this honey mustard is a hit!
Excellent honey mustard sauce with a depth of flavors. The only thing I did different was add a bit more honey for my taste.
very good not to sweet or strong mustard taste.
The single best honey mustard i have ever tried. You could put it on an old leather boot and it would be delicious. Tangy, sweet, depth, and with a little cayenne, a tiny bit of warmth. It’s a complex sauce that is so simple. Great on wings, chicken, and pork, even rice.
this was amazing honey mustard for the chicken bites my mom made! I’m 13 and I made it for the chicken leftovers in the fridge while my mom was out lol!
I made this sauce today to go with chicken tenders. It is fantastic. Superior to what you get at the grocery store and of course as noted above you can tweak it if you wish. I love it just as it is.
Made it tonight for homemade chicken fingers … IT WAS DELICIOUS ❤😀 My husband made the yummy sound when he tasted it !!
Absolutely fantastic sauce after some minor tweaks. The original recipe has way too much mayo. But otherwise a fantastic sauce
Was a hit in my house. I added Old Bay seasoning….yum!
Delicious! Thanks for sharing!
I used this the other night as an accompaniment to the homemade chicken nuggets. Soo very good! Used my leftover sauce as a salad dressing on a simple salad. It was so delicious, and thankfully so because I was NOT looking forward to the bottle of ranch that was my ordinary alternative! Thanks for another great recipe!
My husband and I LOVE this sauce. He swears it tastes like an even better version of the honey mustard sauce they serve at restaurants. When we have friends over he always finds a way to pull it out and pass it around for everyone to try because he is so obsessed with it.
The thing I love most about this recipe is how I always have all of these ingredients on hand. It’s so fast and easy and tasty – We cant thank you enough for sharing this!
Best review ever!!
Tastes great perfect for pretzels and french fries. I recommend this recipe!
I might have to dip everything in my fridge into this delicious sauce now that I’m out of chicken nuggets. I used half mayo/half sour cream because I didn’t have enough mayo and it tastes amazing. Especially after letting it chill all day. So so so good. Thank you!
My grandsons made this for supper tonight to go with chicken nuggets. They wouldn’t even taste it after they saw what went into it! However, my husband and I really liked it. Will be making this again.
Darn kiddos! I’m glad to hear you both enjoyed it though.
Made this today and omg it is so tasty. Just the right amount of zing to provide a good dipping sauce for almost any fried or baked foods. I used it on oven baked chicken wings tonight.
Thank you Charles!
Whipped this up real quick for pigs in a blanket and it was perfect! I’ll be using this recipe for everything, so easy and delicious! Thanks!
Made this for the first time and absolutely loved it!
This looks like a really good recipe and cannot wait to make it, but I have to ask what kind of honey would be the best to use for this recipe?
There are so many kinds of honey with different flavors that would affect the final result for better or worse.
Scratch this comment. It helps to read the recipe. :-)
I just use basic grocery store honey. :)
double this recipe ,mix in 1/2 cup sour cream add to one shredded rotisserie chicken, two green onions , 3 tblsps minced celery a small dash of sweet chili sauce , mix well, then place in Hawaiian rolls and you have an amazing slider. the sour cream cuts the bite of honey mustard so you still have the flavor of the chicken the combination is a winner and everyone loves it. First time I have shared this recipe also if you like add a little minced wicked pickles to taste not to much just a a delicate pop of flavor.
That sounds AMAZING! Thank you for sharing!
I have just discovered your Recipes, and I love all of them that I have made. I just made your homemade ranch and it is amazing. About ready to make your honey mustard sauce.
I want to give you a big shout out and thank you for having descriptions on your photographs. Since I am blind, I really appreciate those descriptions!. I am so excited to try more recipes and ideas.
Thank you! I have to admit, I didn’t always do the descriptions of the photographs correctly, but I’m working my way back through the ten years of posts and fixing them all. I’m so glad it’s useful! :)
This is so good. I was adding the mayo and skimped a tablespoon because I was thinking about my thighs, ha ha. I also used raw honey and it worked just fine but I did blitz it with my immersion blender. I had it on a farm fresh salad. Delicious. Thank you so much.
I worried that using olive oil-based mayo (what I had on hand) in this would affect the taste, but it is so good!
Amazing sauce (and I normally don’t like honey mustard sauce)! I made it without any substitution.
just found this recipe and luckily had all of the ingredients. I can honestly say this is the best honey mustard I’ve ever had and I even used reduced fat mayo to make it healthier. It was DELICIOUS. you need to try this recipe!!
I made this to go with the chicken nuggets and it was SO good. The best honey mustard sauce I’ve ever had. One batch was just right for a double batch of the chicken nuggets. I replaced 1 tsp of the yellow mustard with English mustard to give it a bit of kick 😁
How does this compare to the sauce in your Honey Mustard Pork Chops recipe? I always found that sauce to be the best Honey Mustard I’d ever had, but there are a few additional ingredients in this new recipe.
They are very, very similar. This sauce is actually based off my old honey mustard, which was used in the pork chops recipe. The only major difference is that I use two types of mustard here, which gives it a more complex flavor. :)
I use a local raw honey that is very thick (very healthy), not sure that would work in this recipe. Any suggestions? Thanks, Christine
Hmm, I’m not sure. I don’t think I’ve ever used honey that is that texture before. You might be able to just add a little hot water to the honey first to thin it out?
Got it, thanks!
I used raw honey in mine today using the exact amount and it was wonderful…no added water or any other variation to the recipe…loved it…thank you…
Creamy is part of what makes mayo a difficult texture for me! But your note on the greater acidity is a good one – I might have to play with the amount of honey/apple cider vinegar to get the taste right.
Thanks Beth!
You’re very welcome! And you’re right, adjusting the vinegar will definitely help. :)
Do you think I could swap greek yogurt for the mayo? I’m not a big mayo person – I realize the texture might change (probably would have to stir the yogurt well).
Personally I’m not a fan of swapping mayo for Greek yogurt in most cases, and I would probably say the same for this one. Greek yogurt is much more acidic than mayo and decidedly less creamy, IMHO. So it will definitely change the flavor and texture. That being said, I know a lot of people don’t even notice those things, so it’s possible that you might still enjoy it! :)
I came with the same question! Now, saying this, my wife always thinks I keep EVERYTHING in the fridge longer than it should.
I’d be tempted to make a tub of this and keep it more than a week– why not?
(we’re longtime followers– since 2010! Love your blog and cook your recipes all the time!)
I tend to keep things longer than I “should” too, but for safety reasons I can’t advise people to do so. ;) Use your best judgement.
This looks great, but I’m confused why you should only keep it for 4-5 days? All of the ingredients last in the fridge for months. Is it something about the way they’re combined?
You can use your best judgement there, but I can’t advise people to keep prepared food in the refrigerator for more than 4-5 days for safety reasons.