How To Make Honey Mustard From Scratch

As one of the most versatile (and popular) condiments in our refrigerator, this blog will teach you how to make honey mustard at home.

With two young boys running around (+ their friends), finger foods are on the menu quite often. What pairs best with this? A dipping sauce, of course! I’ll often serve items with my Homemade Ranch, this Super Creamy Italian Salad Dressing, and my Tangy Alabama White Sauce. Honey Mustard has always been a favorite, so we’re dunking into that today!

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INGREDIENTS FOR THIS RECIPE:

I originally featured this honey mustard in my recipe for Scratch-Made Air Fryer Chicken Nuggets (FYI: these are sooo addicting). However, we also use this dressing on salads, baked potatoes, in potato salad, drizzled over veggies, and so much more. Here’s what you’ll need:

Dijon Mustard
Mayonnaise
Apple Cider Vinegar
Honey
Extra Virgin Olive Oil
Honey
Garlic
Salt + Black Pepper

While the mayonnaise isn’t mandatory, I do love the extra depth of flavor and creaminess it adds to the dressing. This particular recipe makes enough for 4 dipping sauces, or 2 – 3 side salads.

WHAT TO SERVE HONEY MUSTARD WITH:

Cheesy Homemade Corn Dog Muffins with Pickles

Potato Chip Crusted Chicken Fingers

Air Fryer Smashed Potatoes

Pickle Juice Air Fryer Crispy Broccoli

Cobb Salad Grilled Chicken Sandwiches

Double-Dipped Air Fryer Onion Rings

Super Fluffy Homemade Pretzel Bites

Air Fryer Potato Wedges

VIEW ALL MY BLOG RECIPES HERE!

How To Make Honey Mustard From Scratch

Prep time

5 mins

Total time

5 mins

As one of the most versatile (and popular) condiments in our refrigerator, this blog will teach you how to make honey mustard at home.

Serves: 4

Ingredients

2 tbsp. Dijon Mustard
1 tbsp. Mayonnaise
2 tbsp. Apple Cider Vinegar
1 tbsp. Honey
2 tbsp. Extra Virgin Olive Oil
1 Garlic Clove, grated
¼ tsp. Salt
Black Pepper, to taste

Instructions

Add all ingredients to a bowl and whisk to combine.

NOTES ON THIS RECIPE:

I prefer to use apple cider vinegar for this combination, but if you don’t have any on hand you can substitute with fresh lemon juice.
Grating the garlic allows it to fully distribute throughout the sauce. However, you can also finely mince it if you don’t have a grater. Or, you could use a garlic paste.
Store any leftovers in a sealable container, refrigerated, and use within 2 – 3 days.