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!
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
- Apple Cider Vinegar
- Extra Virgin Olive Oil
- 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:
- 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
- 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.