This post may contain affiliate links. Please read our disclosure policy.
This easy homemade Honey Mustard Sauce recipe only needs 6 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 Honey Mustard Sauce! It’s delicious and simple—a smooth, creamy dipping sauce that doubles as a salad dressing. I could eat my screen just thinking about it. But it’s Monday, and I’m really in a chocolate cake type of mood.
With a full day of work, back-to-school shopping, and soccer practice, I think that’s more than a good enough reason to tackle both chocolate and cake. But first, let’s dive into this Honey Mustard and all the things you can dip in it!
Look at this dreamy and creamy little sauce! How can we survive one more moment just looking at it on our screen? It needs to appear in our hands, STAT. Let me ask you a question, though. Do you ever ask your waiter how your food was prepared and what ingredients were used? I do that. A LOT. I think I embarrass my friends and husband, but do I care? Nope. I’m a food blogger—they should accept me for who I am, gosh darn it!
A while back, years and years ago, I was at a Baker’s Square restaurant (are those still around?!) and ordered my usual chicken fingers with honey mustard. This particular time, though, the honey mustard sauce tasted even better than ever before. All I wanted to do was drink up the sauce.
When the waiter came back, I had to ask—how do you make this?! 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…”
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 bright yellow color.
- White vinegar: Used for the acidity to cut through the richness of the flavors.
- Sweet paprika: Adds a hint of sweet and smoky flavor.
- Salt and pepper: Used for seasoning and to enhance the overall flavor.
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. It’s wildly delicious.
To make this sauce, simply combine all the ingredients in a small bowl and whisk them together until well blended. 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.
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. Also, for a healthier spin, I have used Hellmann’s Cholesterol-Free and Egg-Free Sandwich Spread in place of the mayonnaise, and it works just as well.
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! 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. Sweet and tangy, this homemade take on a classic appeals to both kids and adults.
ENJOY!
Pin this now to find it later
Pin It
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
- Combine all the ingredients in a small bowl, except salt and pepper, and whisk until well combined.
- Taste for seasonings and adjust accordingly; add salt and pepper if needed.
- 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.
My all-time favorite salad dressing. The one I usually buy from store has yellow mustard seeds in as well, so I’m wondering how much I should put in? Please advise. Thank you. Fowzia, Cape Town.
I tried the honey mustard recipe and it came out really good !!
I’ll never buy more bottled sauce !!! Thank you it was pretty helpful
I get Honey Mustard when I sometimes order chicken tenders. It isn’t spicy at all {that’s the way I can eat it, because of all the medicine I take I can’t eat anything spicy at all. It will burn my mouth. I bought some from the grocery store and it is very spicy. I just want to know if your recipe is spicy or not. It really looks good.
Hi!
It isn’t spicy, but there is paprika in it which does have a hint of spicy, but it’s not noticeable.
Amazing! Best honey mustard I’ve ever had. I licked the bowl clean when I was done. I was out of honey mustard and I was making a chicken salad with grapes and apples and the recipe called for honey mustard so I used your recipe. My goodness it is so good thank you for putting this recipe on your website
Hi, my sauce came out much darker than this and I would like to know what I could do to lighten it, I like to follow the instructions along with the pictures so I’m quite unnerved it did not come out the same
Hi!
I don’t know why it would come out darker – did you use red vinegar instead of white vinegar? Maybe it wasn’t dijon mustard and it was brown mustard?
Can this be served hot?
It looks delicious, but there is no such thing as Fat Free Mayonnaise, then it ain’t Mayonnaise! Don’t fear Fat, fear Carbs!
My granddaughter says this is the best ever!! I must agree. thank you!!
ican’t find how much honey to use in your honey mustard sauce.. Did I miss it somewhere? Wanted to make it for a luncheon soon.
Hi Nancy!! That’s a 1/4 of a cup.
Big, medium og small cup ?
Over here we tend to use exact measurements like 25 grams or 50 milliliter.
How much is a cup ?
Thank you from Denmark
Hi! I have no idea what it would be in ml or gr, but 1/4 cup is roughly around 4 tablespoons, and one whole cup of mayonnaise is about 230 grams according to the mayonnaise container that I’m looking at right now. 🙂 And it says that 1 tablespoon of mayo is 14 grams. Does that help? I hope! 😀
Thank you…
I’ll give it a try
Initially it says use cayenne pepper – but then the picture and the printable recipe instructions say paprika. Which is correct?
Hi Jenn! Yes, the cook at the restaurant suggested using cayenne and that is why I said that in the post – I was quoting his recipe – but I like using paprika instead, because of the smokiness that it adds to the overall taste. 🙂