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.
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.