Honey mustard is one of those magical condiments that perfectly balances sweet and tangy. Made with just a few pantry staples, this smooth, creamy sauce adds a pop of flavor to sandwiches, salads, chicken, and more. Whether I’m using it as a dipping sauce or a spread, I always come back to its bold yet approachable flavor.
Why You’ll Love This Recipe
I love this honey mustard recipe because it comes together in minutes and tastes better than anything store-bought. It’s naturally gluten-free, customizable, and incredibly versatile. I can tweak the sweetness or the sharpness depending on my mood or what I’m serving it with. Plus, I can make a small batch or a big jar to keep in the fridge all week long.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Dijon mustard
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Honey
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Mayonnaise (optional, for a creamier texture)
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Apple cider vinegar or lemon juice
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Salt
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Pepper
directions
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In a medium bowl, I whisk together Dijon mustard and honey until fully combined.
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I add a small amount of mayonnaise if I want a creamier consistency.
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I stir in apple cider vinegar (or lemon juice) to balance the sweetness.
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A pinch of salt and pepper finishes it off.
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I taste and adjust—more honey if I want it sweeter, more mustard or vinegar for more tang.
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I refrigerate it for 15–30 minutes to let the flavors meld before serving.
Servings and timing
This recipe makes about 1 cup of honey mustard and serves approximately 8 people as a dipping sauce. It takes just 5 minutes to prepare, with optional chilling time for better flavor.
Variations
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I sometimes use spicy brown mustard instead of Dijon for an extra kick.
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For a smoky twist, I stir in a bit of smoked paprika.
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If I’m using it as a salad dressing, I thin it with a little olive oil or water.
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I swap mayonnaise with Greek yogurt when I want a lighter, tangier version.
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Maple syrup can substitute honey for a different kind of sweetness.
storage/reheating
I store leftover honey mustard in an airtight container or jar in the refrigerator. It stays fresh for up to 1 week. I don’t recommend freezing it, as the texture can change. Since it’s a cold condiment, there’s no need to reheat—just give it a stir before serving if it separates slightly.
FAQs
How can I make honey mustard vegan?
I use a plant-based mayonnaise or skip it entirely and stick with mustard, honey substitute (like maple syrup or agave), and vinegar.
Is honey mustard spicy?
This version isn’t spicy—it’s more sweet and tangy. If I want heat, I add a bit of cayenne or use spicy mustard.
Can I use yellow mustard instead of Dijon?
Yes, I can substitute yellow mustard, but it will have a milder flavor and brighter color. Dijon adds more depth.
How long does homemade honey mustard last?
When kept in an airtight container in the fridge, it stays fresh for up to 7 days.
What can I serve honey mustard with?
I love it as a dip for chicken tenders, veggies, or pretzels. It’s also amazing as a sandwich spread or salad dressing.
Conclusion
This honey mustard recipe is a staple in my kitchen because it’s fast, flavorful, and endlessly useful. I can whip it up in a flash with ingredients I already have, and it always adds that perfect sweet-and-tangy punch to whatever I’m making. Whether I’m dipping, dressing, or spreading, this is my go-to sauce for big flavor with zero fuss.
Print
Honey Mustard
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes (+optional chilling)
- Yield: 1 cup (serves 8)
- Category: Condiment
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Description
This honey mustard recipe is a sweet and tangy condiment made from pantry staples. Perfect as a dip, spread, or salad dressing, it’s customizable, gluten-free, and quick to prepare.
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon apple cider vinegar or lemon juice
- Pinch of salt
- Pinch of black pepper
Instructions
- In a medium bowl, whisk together Dijon mustard and honey until fully combined.
- Add mayonnaise if a creamier texture is desired and stir well.
- Stir in apple cider vinegar or lemon juice to balance the sweetness.
- Season with a pinch of salt and pepper.
- Taste and adjust flavors as needed—add more honey for sweetness, or more mustard or vinegar for tang.
- Refrigerate for 15–30 minutes to let the flavors meld before serving.
Notes
- Use spicy brown mustard for extra heat.
- Add smoked paprika for a smoky twist.
- Thin with olive oil or water for a salad dressing.
- Substitute mayo with Greek yogurt for a lighter version.
- Maple syrup can be used instead of honey.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 80
- Sugar: 7g
- Sodium: 135mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 2mg
