This homemade Honey Mustard recipe combines only 4 ingredients to create that deliciously sweet and tangy dipping sauce that’s perfect for chicken, veggies, fries, and so much more! Love to dip? Make sure to make some of my favorite Chicken Nuggets with this sauce!
When I make chicken tenders or chicken nuggets for my boys (which happens often), it’s this honey mustard that I crave. It’s that perfect blend of mustard and honey that’s sweet and tangy in all the right ways!
What Can You Do With Honey Mustard?
I think the better question is “what can’t you do with it?” This recipe makes a very versatile sauce that pairs really well with many different things, including veggies, chicken and other proteins.
Tip: You can even use it as your new favorite salad dressing! If you feel that this sauce is too thick to use as salad dressing, all you have to do is add just a little more vinegar to thin it out.
Here are some additional ideas for using this honey mustard recipe.
- Dipping sauce for chicken nuggets, chicken tenders, fries, roasted potatoes, zucchini fries, pretzels, and veggies
- Salad dressing (my kids eat so much more salad with honey mustard!)
- Marinade for chicken, tofu, and pork
- Spread on wraps and sandwiches
This sauce is SO easy to make, and you only need 4 ingredients which you probably already have in your kitchen! Here’s what you’ll need.
- Yellow mustard – depending on the flavor you prefer, you can also use Dijon mustard (see additional notes about substituting mustard below!).
- Honey – provides that perfect flavor to complement and sweeten the mustard and vinegar.
- Apple cider vinegar – the sweetness of this type of vinegar is perfect for creating a delicious and versatile sauce.
- Cayenne pepper (optional) – adds a punch of heat if you like a little spice.
How to Make This Honey Mustard Recipe
As with almost all sauces, this one couldn’t be easier to make! It’s just one…two…done in 5 minutes or less! As quick as this recipe is to make, it tastes so delicious that it will probably disappear even faster!
- Whisk together all ingredients in a small bowl until well combined.
- Store in an air-tight container in the refrigerator.
Honey Mustard Recipe FAQs
Here are some frequently asked questions and their answers.
Yes! This sauce can safely sit in your fridge for up to 3 weeks, so it’s definitely one of those recipes that you can make ahead of time and have ready when you need it.
Since this sauce does not have mayonnaise or dairy in it, it should freeze ok. You’ll likely notice the ingredients separating once it’s thawed out.
If that happens, simply whisk the sauce for a minute or two to recombine all the ingredients.
Not only is this sauce versatile in how you can use it, but you can also play around with the flavor a little bit. Depending on how you prefer your honey mustard sauce to taste, you can try these variations.
– Omit (or reduce) the cayenne pepper if you don’t want it to be spicy.
– Change the flavor by using a combination of half yellow mustard and half dijon or simply substitute all dijon instead in place of the yellow mustard.
I don’t recommend substituting another sweetener for the honey as the flavor of the honey is essential to this recipe.
White vinegar (and other vinegars too) can be overpowering for sauces like this one, so I recommend only using apple cider vinegar in this recipe to maintain its preferred flavor profile.
You probably won’t have this sauce last very long, but if you find yourself with leftovers, it’s safe to keep it in an air-tight container in your fridge for up to 2 weeks.
If you love honey mustard, now you can make it yourself and always have it on hand with this super simple recipe that only uses 4 ingredients.
More Amazing Recipes with Honey
- Honey Walnut Shrimp
- Honey Butter
- Baked Salmon with Honey Dijon Glaze
- Glazed Honey Balsamic Chicken
- Honey BBQ Chicken Strips
How To Make Honey Mustard
- ¾ cup yellow mustard
- ¼ cup honey
- 2 tablespoons apple cider vinegar
- ¼ teaspoon cayenne pepper optional
- Whisk all ingredients in a small bowl until well combined.
- Store in a covered container in the refrigerator for up to 2 weeks.
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