There’s nothing quite like the perfect balance of sweet and tangy flavors coming together in a creamy sauce. This honey mustard sauce recipe has become my kitchen staple after countless batches of trial and error, and I’m thrilled to share it with you today.

I discovered this recipe during a particularly chaotic weeknight when I was trying to jazz up some leftover chicken nuggets for my kids. After rummaging through the fridge and pantry, I threw together what I thought would be a basic dipping sauce.

To my surprise, my family couldn’t get enough of it, and now they request this honey mustard sauce recipe at least twice a week.

Quick Recipe Summary
Prep Time	5 minutes
Cook Time	0 minutes
Total Time	5 minutes
Servings	12 servings (3/4 cup)
Difficulty Level	Easy

If you love versatile condiments that take minutes to whip up, you’ll also enjoy my Sweet and Sour Sauce Recipe.

Table of Contents

Why You’ll Love This Honey Mustard Sauce Recipe

This homemade honey mustard sauce brings together everything you want in a condiment. It’s sweet enough to please the kids but has just the right tang to keep adults coming back for more.

I love that this recipe uses simple pantry ingredients you probably already have on hand. No need to run to the store for specialty items or break the bank on fancy ingredients.

The versatility of this sauce is unmatched in my kitchen. I’ve used it on everything from chicken tenders to roasted vegetables, and it works beautifully as both a dipping sauce and a marinade.

Unlike store-bought versions loaded with preservatives and additives, this homemade sauce is fresh and clean. You know exactly what’s going into it, and the flavor is infinitely better than anything you’d buy in a bottle.

The texture is perfectly creamy and smooth, making it ideal for dipping, drizzling, or spreading. It clings to food without being too thick or runny.

Meal prep lovers will appreciate that this sauce keeps well in the fridge for up to two weeks. Make a batch on Sunday and use it throughout the week on different dishes.

For more delicious sauce recipes, check out my Garlic Parmesan Sauce Recipe.

Ingredients

To make this delicious honey mustard sauce, you’ll need a handful of simple ingredients that come together in perfect harmony. I’ve tested this recipe with various brands and measurements, and these proportions create the ideal balance.

1/2 cup (120ml) mayonnaise, preferably full-fat for the creamiest texture
3 tablespoons (45ml) honey, pure and preferably raw or local
2 tablespoons (30ml) Dijon mustard, for smooth, sophisticated flavor
1 tablespoon (15ml) yellow mustard, for that classic bright color and tangy bite
1 tablespoon (15ml) apple cider vinegar or fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper (optional, for a subtle kick)
1/4 teaspoon salt
Freshly ground black pepper to taste

Another sauce that pairs wonderfully with chicken dishes is my Buffalo Sauce Recipe.

Kitchen Equipment Needed

You don’t need any fancy equipment to make this honey mustard sauce, which is part of its beauty. Here’s what I reach for every single time I make this recipe.

Small mixing bowl, preferably glass or stainless steel
Whisk or fork for combining ingredients
Measuring cups and spoons
Airtight storage container or mason jar for storing leftovers
Rubber spatula for scraping down the sides of the bowl

If you’re making this sauce to go with finger foods, you might enjoy my Air Fryer Popcorn Chicken Recipe.

Recommended Products for This Recipe

Based on years of making this sauce, I’ve found a few products that really make a difference in both the process and the final result. These aren’t necessary, but they’ve made my honey mustard making easier and more enjoyable.

1. OXO Good Grips Whisk

A good whisk makes all the difference when you’re trying to blend ingredients into a perfectly smooth sauce. I love this OXO whisk because the handle is comfortable and the wires are sturdy enough to work through thick mayo without bending. The sauce comes together in half the time compared to using a fork.

Get it on Amazon

2. Raw Unfiltered Honey

The quality of honey you use significantly impacts the final flavor. I’ve been using raw, unfiltered honey from local apiaries, and the depth of flavor is incomparable to processed honey. It has subtle floral notes that really elevate this sauce from ordinary to extraordinary.

Get it on Amazon

3. Grey Poupon Dijon Mustard

Not all Dijon mustards are created equal. Grey Poupon has the perfect balance of sharpness and smoothness that makes this sauce special. I’ve tried cheaper brands, and while they work, this one creates a more sophisticated flavor profile that I think is worth the extra dollar or two.

Get it on Amazon

4. Ball Wide Mouth Glass Jars

These jars are perfect for storing your honey mustard sauce. The wide mouth makes it easy to scoop out the sauce, and the glass doesn’t absorb flavors or odors like plastic can. Plus, they’re dishwasher safe, which makes cleanup a breeze.

Get it on Amazon

You might also enjoy making some Air Fryer Honey Garlic Chicken Wings to pair with this sauce.

Step-by-Step Instructions: How to Make Honey Mustard Sauce

Making this honey mustard sauce is incredibly straightforward, but I’ve learned a few tricks over the years that help create the smoothest, most flavorful result. Follow these steps carefully for the best outcome.

1. Prepare Your Ingredients

Take the mayonnaise out of the refrigerator about 10 minutes before you start. Room temperature mayo blends much more smoothly than cold mayo, and you’ll avoid lumps in your finished sauce.
Measure out all your ingredients and have them ready to go. This makes the process quick and ensures you don’t forget anything.
If using lemon juice instead of vinegar, squeeze the lemon fresh right before making the sauce for the brightest flavor.

2. Combine the Base Ingredients

Add the mayonnaise to your mixing bowl first. This creates a creamy base that other ingredients will blend into easily.
Pour in the honey, making sure to scrape all of it from your measuring spoon. I like to spray my measuring spoon with a tiny bit of cooking spray before measuring honey so it slides right off.
Add both the Dijon mustard and yellow mustard. The combination of these two types of mustard is what gives this sauce its signature flavor and color.

3. Add the Flavor Enhancers

Sprinkle in the garlic powder, paprika, and cayenne pepper if using. These spices add depth and complexity without overpowering the honey mustard flavor.
Add the salt and a few grinds of fresh black pepper. Don’t skip the pepper as it adds a subtle warmth that balances the sweetness.
Pour in your vinegar or lemon juice last. This helps thin the sauce to the perfect consistency and adds brightness.

4. Whisk Until Smooth

Using your whisk, start mixing in the center of the bowl and work your way outward in circular motions. This technique helps incorporate all ingredients evenly.
Continue whisking for about 1 to 2 minutes until the sauce is completely smooth and all ingredients are fully blended. You shouldn’t see any streaks of mustard or mayo.
Scrape down the sides of the bowl with your spatula to make sure everything gets incorporated. Sometimes honey or mayo can stick to the sides.

5. Taste and Adjust

Dip a clean spoon into the sauce and taste it. This is your chance to customize it to your preferences.
If it’s too tangy for your liking, add another tablespoon of honey and whisk to combine.
If it’s too sweet, add a bit more Dijon mustard or a splash more vinegar.
Want more heat? Add an extra pinch of cayenne pepper. Just remember that a little goes a long way.

6. Let It Rest (Optional but Recommended)

Transfer the sauce to your storage container and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully.
If you’re in a rush, you can use it immediately, but I’ve found the flavor is noticeably better after it’s had time to chill.
Give the sauce a quick stir before serving as the ingredients may separate slightly during storage.

For a complete appetizer spread, serve this with my Air Fryer Mozzarella Cheese Sticks Recipe.

Tips for The Best Honey Mustard Sauce

After making countless batches of this sauce, I’ve learned some valuable lessons that help ensure perfect results every time. These tips will help you avoid common pitfalls and create restaurant-quality honey mustard sauce at home.

Use full-fat mayonnaise for the best texture and flavor. Light or low-fat mayo contains more water and stabilizers, which can make your sauce thin and less creamy. Trust me, I learned this the hard way when I tried to make a “healthier” version that turned out watery and disappointing.

Don’t substitute regular yellow mustard for the Dijon mustard. The Dijon provides a smooth, sophisticated flavor that balances the sharpness of yellow mustard. Using all yellow mustard makes the sauce taste one-dimensional and overly harsh.
Make sure your honey is at room temperature or slightly warm. Cold honey doesn’t incorporate well and can leave lumps in your sauce. If your honey is crystallized, warm it gently in the microwave for a few seconds before using.
Whisk thoroughly and don’t rush the mixing process. Taking an extra minute to fully incorporate all ingredients results in a much smoother, more professional-looking sauce.
Always taste and adjust before serving. Everyone’s palate is different, and what tastes perfect to me might need a touch more sweetness or tang for you. Don’t be afraid to customize.
Store the sauce in a glass container rather than plastic if possible. Glass doesn’t absorb odors or flavors, and your sauce will taste fresher for longer.
Make the sauce at least a few hours ahead of when you need it if possible. The flavors really do meld and improve with time.
If your sauce becomes too thick after refrigeration, thin it out with a teaspoon of water, lemon juice, or vinegar. Whisk until smooth again.
Use this sauce as a marinade by coating chicken or pork and letting it sit in the fridge for 1 to 2 hours before cooking. The acids in the mustard and vinegar help tenderize the meat.
Don’t double the cayenne pepper if you’re doubling the recipe. Spices can become overwhelming when multiplied, so increase them more conservatively.

This sauce pairs beautifully with my Air Fryer Classic Zucchini Fries Recipe.

What to Serve with Honey Mustard Sauce

This versatile sauce works with so many different foods that I keep a jar in my fridge at all times. Here are my favorite ways to use it and some serving suggestions that have become family favorites.

Crispy chicken tenders or nuggets are the classic pairing, and for good reason. The creamy sweetness of the sauce perfectly complements the savory, crunchy coating.

French fries and sweet potato fries become instantly more interesting with this sauce. I love making a batch of Air Fryer French Fries and serving this sauce on the side.
Soft pretzels and pretzel bites are absolutely divine when dipped in honey mustard. The salty exterior and soft interior are perfect vehicles for this sweet and tangy sauce.
Grilled or baked chicken breasts get a major flavor boost when you drizzle this sauce over the top before serving.
Roasted vegetables like Brussels sprouts, broccoli, and cauliflower taste amazing with a honey mustard drizzle. It adds richness and helps convince veggie-hesitant eaters to give them a try.
Use it as a sandwich spread in place of regular mayo or mustard. It works particularly well with turkey, ham, or roast beef sandwiches.
Toss it with baby spinach, grilled chicken, bacon, and hard-boiled eggs for a delicious salad dressing.
Deviled Eggs are taken to the next level with a small dollop of honey mustard on top.
Mix it with shredded rotisserie chicken to create an amazing chicken salad that’s sweet, tangy, and incredibly addictive.
Serve it alongside a charcuterie board with cured meats, cheeses, and crackers for an elegant appetizer spread.

Variations of Honey Mustard Sauce

While the classic version is perfect as written, I love experimenting with different flavor profiles to keep things interesting. These variations have all been tested in my kitchen and approved by my family.

For a spicier version, double the cayenne pepper and add a teaspoon of hot sauce or a dash of sriracha. My husband loves this variation and uses it on everything from chicken wings to burgers.

Try a smoky honey mustard by adding 1/2 teaspoon of smoked paprika in place of regular paprika. This version is incredible on grilled meats and gives a subtle BBQ-like flavor.
Make it herb-infused by whisking in 1 teaspoon of dried dill or 1 tablespoon of fresh chopped dill. This variation is fantastic on salmon or as a dip for vegetables.
Create a honey mustard vinaigrette by thinning the sauce with 2 to 3 tablespoons of olive oil and an extra tablespoon of vinegar. This makes a perfect salad dressing.
For a lighter version, substitute half the mayonnaise with plain Greek yogurt. It reduces the calories and fat while adding protein and a slight tang.
Make it grain-style by using whole grain mustard instead of yellow mustard. The texture becomes more interesting with those visible mustard seeds.
Try a maple honey mustard by replacing half the honey with pure maple syrup. This adds a deeper, more complex sweetness that’s particularly good in the fall.
Add 1 to 2 teaspoons of prepared horseradish for a zesty kick that pairs beautifully with roast beef or prime rib.
Create an Asian-inspired version by adding 1 teaspoon of soy sauce and 1/2 teaspoon of sesame oil. This works wonderfully as a dipping sauce for spring rolls or dumplings.
Make it garlic-forward by using fresh minced garlic (about 2 cloves) instead of garlic powder. This creates a bolder, more pungent flavor.

You might also love my Yum Yum Sauce Recipe for another versatile dipping sauce option.

Storage and Reheating

Proper storage is key to maintaining the quality and flavor of your honey mustard sauce. I’ve learned through experience exactly how to keep it fresh and delicious for as long as possible.

Store the sauce in an airtight container in the refrigerator immediately after making it. Glass jars with tight-fitting lids work best and don’t absorb odors like plastic can.

The sauce will keep well for up to 2 weeks when properly refrigerated. I always write the date on the container so I know when I made it.
You’ll notice the sauce may thicken slightly after being refrigerated. This is completely normal and happens because the cold temperature firms up the mayonnaise.
Before serving refrigerated sauce, let it sit at room temperature for about 10 minutes and give it a good stir. This brings it back to the perfect consistency and makes it easier to drizzle or dip.
If the sauce has separated slightly (you might see a thin layer of liquid on top), simply whisk it vigorously until smooth again. This happens occasionally and doesn’t mean the sauce has gone bad.
Do not freeze honey mustard sauce. The mayonnaise base doesn’t freeze well and will separate and become grainy when thawed, ruining the texture.
Always use a clean spoon when scooping sauce from the jar to avoid introducing bacteria that could cause it to spoil more quickly.
If you notice any off smells, mold, or significant color changes, discard the sauce. Fresh honey mustard should smell tangy and sweet with no sour or rancid odors.
For meal prep purposes, I like to portion the sauce into smaller containers so I’m not constantly opening and closing one large jar throughout the week.
This sauce doesn’t need to be reheated as it’s meant to be served cold or at room temperature. Heating it would break down the mayonnaise and destroy the texture.

This sauce is perfect for keeping on hand for quick weeknight dinners like my Air Fryer Mac and Cheese Recipe.

Nutritional Facts

Here’s the nutritional breakdown per serving (approximately 1 tablespoon):

Calories: 65
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 3mg
Sodium: 95mg
Total Carbohydrates: 5g
Dietary Fiber: 0g
Sugars: 4g
Protein: 0g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 0% DV
Iron: 0% DV

Keep in mind these values are estimates based on the specific brands and measurements used. Your nutritional values may vary slightly depending on the exact ingredients you choose.

For another delicious condiment option, try my Tartar Sauce Recipe.

Health Benefits of Key Ingredients

While honey mustard sauce isn’t exactly a health food, several of its ingredients do offer some nutritional benefits that are worth noting. I’m all about enjoying food while understanding what we’re putting into our bodies.

Honey contains antioxidants and has antimicrobial properties that can support overall health. Raw honey is particularly beneficial and contains trace amounts of vitamins and minerals like B vitamins, calcium, and iron.

Mustard seeds are rich in selenium and omega-3 fatty acids, which have anti-inflammatory properties. Dijon mustard retains many of these beneficial compounds even after processing.
Apple cider vinegar may help regulate blood sugar levels and has been linked to improved digestion when consumed in small amounts.
Garlic powder contains allicin, a compound that has been studied for its potential cardiovascular benefits and immune-boosting properties.
Paprika provides vitamin A and antioxidants, particularly when using smoked or high-quality varieties.
Cayenne pepper contains capsaicin, which may boost metabolism and has anti-inflammatory effects. It’s also been shown to help with pain relief when consumed regularly.

Another healthy sauce option is my Tzatziki Sauce Recipe, which uses Greek yogurt as a base.

FAQs About Honey Mustard Sauce

1. Can I make honey mustard sauce without mayonnaise?

Yes, you can substitute Greek yogurt for a lighter, tangier version. I’ve done this many times when I’m looking to cut calories.

However, keep in mind the texture will be slightly different and more like a dressing than a thick dipping sauce. For the closest match to mayo-based sauce, use full-fat Greek yogurt.

2. Why is my honey mustard sauce too runny?

This usually happens when you’ve added too much liquid (vinegar or lemon juice) or if you used light mayonnaise. To fix it, whisk in an additional tablespoon or two of mayonnaise until you reach your desired consistency.

You can also refrigerate the sauce for a few hours, as it will thicken as it chills. If it’s still too thin after that, you may have used ingredients that were too cold when mixing.

3. Can I use all Dijon mustard instead of mixing it with yellow mustard?

Absolutely! The yellow mustard adds that classic bright yellow color and a sharper tang, but using all Dijon will give you a more sophisticated, smooth flavor.

I actually prefer all Dijon when I’m serving the sauce with more elegant dishes or at dinner parties. Just increase the Dijon to 3 tablespoons total.

4. How can I make my honey mustard sauce sweeter?

Simply add more honey, one tablespoon at a time, until it reaches your preferred sweetness level. I recommend tasting after each addition so you don’t overshoot.

Remember that the sauce will taste slightly less sweet once it’s chilled, so take that into account when adjusting. Some people also like to add a pinch of sugar for extra sweetness without changing the honey flavor.

5. Can I use this sauce as a marinade for chicken?

Yes! This honey mustard sauce makes an excellent marinade for chicken or pork. Coat your meat in the sauce and let it marinate in the refrigerator for 1 to 2 hours before cooking.

The acids in the mustard and vinegar help tenderize the meat while adding amazing flavor. Just note that marinades typically need more liquid, so you might want to thin it out with a tablespoon or two of water or olive oil.

If you love honey-based sauces, you’ll enjoy my Teriyaki Sauce Recipe as well.

Final Thoughts

This honey mustard sauce recipe has truly transformed the way my family eats everyday meals. Something as simple as homemade sauce can turn boring chicken nuggets into a special treat or make plain vegetables something my kids actually ask for.

I love that I can whip up a batch in just five minutes using ingredients I always have on hand. There’s no more last-minute runs to the store or settling for overly processed bottled versions with ingredients I can’t pronounce.

The best part is how customizable this recipe is to suit your family’s tastes. Make it sweeter, spicier, tangier, or however you prefer. Once you master the basic recipe, you’ll find yourself experimenting with all sorts of variations.

I encourage you to make a batch this week and see for yourself how much better homemade tastes. Try it with your favorite chicken recipe, as a sandwich spread, or however you like to enjoy honey mustard sauce.

I’d love to hear how it turns out for you and what creative ways you find to use it. Drop a comment below and let me know your favorite pairing, and don’t forget to share this recipe with friends who love great food made simple!

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