Creamy, sweet, and sharp all at once, this is the honey mustard that makes people ask what is in it. Two mustards give it backbone, mayo makes it cling, and honey pulls it together into a dip that is equally good on a sandwich or next to fried chicken.
Ingredients
- 1/3 cup (80 ml) mayonnaise
- 1/4 cup (60 ml) Dijon mustard
- 2 tbsp whole-grain mustard
- 1/4 cup (60 ml) honey
- 1 tsp apple cider vinegar
- Pinch of salt
Instructions
- 1Whisk everything together in a bowl until smooth.
- 2Taste and adjust: more honey for sweeter, more vinegar for sharper.
- 3Rest 10 minutes before serving so the flavors settle.
Cook's Note
It thickens and mellows as it sits, so make it ahead if you can. If it is too thick for a dressing, thin it with a teaspoon of water or vinegar at a time.
Best Served With
Fried chicken, chicken tenders, soft pretzels, ham sandwiches, or a crisp salad.
Why This Recipe Works
Two mustards do different jobs. Smooth Dijon brings the heat and body, while whole-grain adds pops of texture and a milder, nuttier note. Mayo rounds the edges and gives it the cling a thin honey mustard lacks, and a little vinegar keeps all that honey from going cloying.
Make It Yours
- Add a pinch of smoked paprika or cayenne for a honey mustard with heat.
- Swap half the mayo for Greek yogurt for a tangier, lighter dip.
- Thin with more vinegar and a little oil to turn it into a salad dressing.
Leftover Strategy
Keeps in a sealed jar in the refrigerator for up to 2 weeks. Stir before using.
Common Questions
What is the ratio for honey mustard?
About 1 1/2 parts mustard to 1 part each honey and mayo. From there, add honey to sweeten or vinegar to sharpen to taste.
Can I make honey mustard without mayo?
Yes. Leave the mayo out for a thinner, tangier honey mustard sauce, or swap it for Greek yogurt to keep it creamy with more tang.
Is this a dip or a dressing?
Both. As written it is a thick dip and sandwich spread. Thin it with a little vinegar and oil and it becomes a honey mustard salad dressing.
Want to impress guests with this dish? Ask Jeff
Pairing
A cold lager or hard cider stands up to the sweet-sharp bite.