While I was rummaging through my fridge for sauces to dunk my homemade baked chicken nuggets in, I realized the one sauce I really wanted was one that I didn’t have—Honey Mustard Sauce. Luckily, homemade honey mustard sauce takes only a few minutes to whip up and only requires simple pantry staples. This quick Honey Mustard Sauce was so tangy, creamy, sweet, and delicious that I couldn’t stop licking my spoon! Luckily I saved some for my chicken nuggets. :)
What is in Honey Mustard Sauce?
Honey mustard sauce is the most incredible 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 several ways. Once you make a batch you’ll likely want to smear a little sauce on just about everything!
How to Serve:
This week I used it as a dip for my Homemade Baked Chicken Nuggets, but it also works great as:
- a dip for vegetables (try it with our Roasted Broccoli!)
- a spread for wraps and sandwiches
- Honey Mustard Broccoli Salad
- dressing for chicken salad
- dressing for green salads
- a glaze or sauce for grilled or roasted meats
How to Store:
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.
Love honey mustard? Check out my 20 Minute Honey Mustard Chicken, Honey Mustard Pork Chops, and Honey Mustard Chicken Salad.
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.
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Equipment
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.
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.