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.
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.