Sweet, sweet creamy honey mustard sauce, I love you so!
Honey mustard sauce means a lot of different things to me, but mostly what it means is that when I make it, I am going to get to eat something that will be dipped in sauce. And in my life, there are few things better than a meal dipped in sauce.
Let’s take, for example, chicken. I’ve mentioned before that my true feelings for chicken are less than wonderful, but you guys. Some kind of magic shnazzery happens when I take chicken (ahem, the variety that’s been breaded and fried into chicken nuggets – just leave me alone) and dip it into this pool of honey-gold. It’s the kind of sauce that could smash your chicken-hater ways and turn you into more of a lover.
I mean, a lover of all things dipped in the sauce.
So, yeah, this is a conditional kind of love.
In This Post: Everything You Need For Homemade Honey Mustard Sauce
Ever since doing our sugar-free experiment, Bjork and I have really become honey snobs. Like, I get kind of picky about my honey. I love raw honey, but I always get a little protective about using my “good” raw honey in recipes where it doesn’t really matter what kind of honey you use. Which means we have at least three types of honey in our sugar-and-baking cabinet at all times – our raw honey, our regular honey (the kind you could use for baking in mass quantities without batting an eye), and something in between.
Raw honey could get a little awkward up in the whisk with this recipe, which is why I chose to go high quality but bypass the raw situation.
Other Ingredients You’ll Need For This Sauce
The list is short, friends. Just the way we like it! Besides honey, you’ll also need…
A pinch of cayenne pepper
Just 5 Minutes and You’re Done
Let’s talk about how this only takes five minutes to make. Or not? No. Let’s not. I’ll just give you the gist of it: IT ONLY TAKES FIVE MINUTES TO MAKE.
And realistically, more like three minutes, but I guess it depends on how long it takes you to find the dijon mustard on that condiment shelf in the fridge? Yoiks. Whatever you do, don’t imagine what my condiment shelf looks like.
Just whisk your ingredients up in a small bowl – or a jar works – and you’re in honey mustard business. Perfectly zippy, tangy, and sweet!
What To Use This Sauce On
Do imagine yourself whipping up this dreamy sauce in about three minutes and sitting down to a plateful of something – roasted sweet potatoes, chicken tenders, sandwiches, wraps, baked tofu, or a green-y salad – coated in the most perfect consistency and sweet flavor of homemade honey mustard sauce.
Honey Mustard Sauce: Frequently Asked Questions
I’m all out of white vinegar. What can I sub?
Try white wine vinegar here instead!
How long does this last in the fridge?
Just store leftovers of this sauce in a sealed container for up to 5 days in the fridge.
Could I use this as a glaze?
Sounds delicious! This would be great on top of salmon or chicken.
Can I use yellow mustard?
Dijon mustard is really what you’ll need here to get the right flavor.