Honey Mustard Sauce Recipe
Aug 08, 2016, Updated Jun 26, 2024
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This easy homemade honey mustard sauce recipe is perfectly sweet and tangy, and needs only 6 pantry ingredients. You’re only a few minutes away from making your favorite dipping sauce right at home!
One of my favorite things on my to-do list for today is making this homemade honey mustard sauce! It’s delicious and simple: A smooth, creamy dipping sauce that doubles as a salad dressing and marinade for my honey mustard grilled chicken.
My homemade recipe is inspired by the honey mustard served with the chicken fingers at Baker’s Square restaurant (are those still around?!). Years ago, I asked a waiter for the recipe. He went back to the kitchen and returned with a piece of paper that said, “The recipe is a secret, BUT here’s my own…” And I’ve been making it this way ever since.
What Makes This Honey Mustard Sauce So Good
- Two types of mustard. The best honey mustard recipes use multiple mustards. I use yellow and Dijon mustards for a perfect balance of tangy heat.
- Extras. Little add-ins, like creamy mayonnaise and paprika, boost the flavors and make the sauce extra rich.
- Use it for everything. In my house, this homemade honey mustard sauce doubles as a dip, marinade, basting sauce, and salad dressing. It’s one of my most-used sauces, and we love adding it to my ham and cheese croissant recipe or these delicious sliders.
Recipe Ingredients
To make a homemade version of this irresistible honey mustard sauce, you’ll need just a handful of simple ingredients, most of which you probably already have in your pantry. See the recipe card at the end of this post for exact amounts and instructions.
- Mayonnaise – Acts as the creamy base for the sauce.
- Dijon mustard – Adds a tangy, sharp flavor to the sauce.
- Honey – Brings sweetness to balance the tanginess of the mustards.
- Yellow mustard – Adds a mild, tangy mustard flavor and brightens the yellow color.
- White vinegar – Used for the acidity to cut through the richness of the flavors. You can use wine vinegar or apple cider vinegar if needed.
- Sweet paprika – Adds a hint of sweet and smoky flavor in addition to the salt and pepper.
Recipe Tips and Variations
- Salad dressing options. I like to change this up sometimes and add yogurt instead of mayonnaise when I want to use it as a salad dressing.
- Make it lighter. For a lighter spin, I have used Hellmann’s Cholesterol-Free and Egg-Free Sandwich Spread in place of the mayonnaise, and it works just as well.
- Spicy honey mustard. Give this sauce some kick with cayenne pepper, chili flakes, or a dash of hot sauce.
Ways to Use Honey Mustard
Now, all I want to do is make one massive bowl of Honey Mustard with a side of chicken fingers and fries. Some chicken nuggets, too. Zucchini crisps, too! Sweet and tangy, this homemade take on a classic appeals to both kids and adults. Here are some favorite ways to serve it.
- As a dip: I especially like to make this when we have company because you can serve it with anything from Cajun fries to pretzel bites to raw veggies.
- As a marinade: Try it on this honey mustard salmon or use it to make Instant Pot Honey Mustard chicken.
- Salad dressing: Drizzle this sauce over a mango chicken salad or add it to a red potato salad. I also like to use it on this chopped salmon salad.
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Honey Mustard Sauce Recipe
Ingredients
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- ⅛ teaspoon sweet paprika
- salt and pepper, to taste (optional)
Instructions
- Mix. Combine all the ingredients in a small bowl, except salt and pepper, and whisk until well combined.
- Adjust. Taste for seasonings and adjust accordingly; add salt and pepper if needed.
- Serve or store. Store it in an airtight container and keep it refrigerated.
Notes
- Yields: This makes about 3/4 cup of honey mustard, total.
- Mayo Options: I like to change it up sometimes and add yogurt instead of mayonnaise when I want to use it as a salad dressing. Also, I have used cholesterol-free and egg-free spread for a healthier spin instead of the mayonnaise.
- Storage: Cover and store in the refrigerator for up to 1 month.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Honey Mustard Sauce
The chef couldn’t give me the restaurant’s recipe, but gave me his own, which was just as good! I have been making it almost exactly as his recipe, with very few tweaks, for the past 15 years and we totally love it!
- Combine. To make this sauce, simply combine all the ingredients in a small bowl and whisk them together until well blended.
- Serve or store. Adjust the seasoning with salt and pepper to taste, then transfer the sauce to an airtight container and refrigerate until you’re ready to serve it with chicken bites or chicken tenders!
Store It
- Refrigerate. Keep this homemade honey mustard sauce airtight in the fridge for up to 1 week. I like to keep it in a jar next to my homemade BBQ sauce and Zhoug sauce.
Why cant I print this recipe?
Hi Renee! Is the print button on the recipe card not working for you? Please let me know. Thank you!
The print button is not working for me either
if you read the ingredients on fat-free items, you’ll see how many more chemicals they have then full-fat. They have found that you’re better off eating the full-fat. Fat-free actually cause weight gain.
This dip looks amazing! I wanna dip dip dip!
I love honey mustard! I’ve been looking for a great recipe to make it at home!
I always want to ask how they make things when I go out to eat too! This sauce looks perfect for so many things.Can’t wait to try it!
I want to dip all the things!! This looks so creamy and perfect, just how honey mustard should be!
I LOVE homemade honey mustard. It’s my favorite dip for chicken tenders!
LOVE homemade honey mustard sauce!
The sauce looks SO good.
I love honey mustard so much I think I could literally drink it! This would also be awesome on grilled chicken burgers, I’ll have to give it a try this week!