Honey Mustard Sauce
This homemade honey mustard sauce brings together the perfect balance of sweet and tangy flavors in a creamy, versatile condiment. Made with simple pantry ingredients in just 5 minutes, it's infinitely better than store-bought versions and works beautifully as both a dipping sauce and marinade.
Equipment
- Small mixing bowl Glass or stainless steel preferred
- Whisk or fork For combining ingredients
- Measuring cups and spoons
- Airtight storage container Mason jar works well
- Rubber spatula For scraping down the sides of the bowl
Ingredients
- 1/2 cup mayonnaise 120ml, preferably full-fat for the creamiest texture
- 3 tablespoons honey 45ml, pure and preferably raw or local
- 2 tablespoons Dijon mustard 30ml, for smooth, sophisticated flavor
- 1 tablespoon yellow mustard 15ml, for that classic bright color and tangy bite
- 1 tablespoon apple cider vinegar or fresh lemon juice 15ml
- 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
Instructions
- Take the mayonnaise out of the refrigerator about 10 minutes before starting. Measure out all ingredients and have them ready to go.
- Add mayonnaise to your mixing bowl first, then pour in the honey (spray measuring spoon with cooking spray for easy release). Add both Dijon and yellow mustard.
- Sprinkle in garlic powder, paprika, cayenne pepper (if using), salt, and fresh black pepper. Pour in vinegar or lemon juice last.
- Using your whisk, start mixing in the center of the bowl and work outward in circular motions. Continue whisking for 1-2 minutes until completely smooth with no streaks.
- Dip a clean spoon and taste the sauce. Adjust sweetness with more honey, tanginess with more mustard or vinegar, or heat with cayenne pepper to your preference.
- Transfer sauce to storage container and refrigerate for at least 30 minutes before serving to allow flavors to meld. Give a quick stir before serving as ingredients may separate slightly.
Notes
- Use full-fat mayonnaise for the best texture and flavor. Light or low-fat mayo contains more water and will make your sauce thin and less creamy.
- Don't substitute regular yellow mustard for the Dijon mustard. The Dijon provides a smooth, sophisticated flavor that balances the sharpness of yellow mustard.
- Make sure your honey is at room temperature or slightly warm. Cold honey doesn't incorporate well and can leave lumps in your sauce.
- 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.
- The sauce will keep well for up to 2 weeks when properly refrigerated in an airtight container. Always write the date on the container.
- If sauce becomes too thick after refrigeration, thin it out with a teaspoon of water, lemon juice, or vinegar and whisk until smooth.
- Use this sauce as a marinade by coating chicken or pork and letting it sit in the fridge for 1-2 hours before cooking.
- For a spicier version, double the cayenne pepper and add a teaspoon of hot sauce or sriracha.
- Make it herb-infused by whisking in 1 teaspoon of dried dill or 1 tablespoon of fresh chopped dill for a variation that's fantastic on salmon.
- Do not freeze honey mustard sauce. The mayonnaise base doesn't freeze well and will separate and become grainy when thawed.
Nutrition
Serving: 1TablespoonCalories: 65kcalCarbohydrates: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1.5gCholesterol: 3mgSodium: 95mgPotassium: 5mgSugar: 4g
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