Honey Mustard Sauce

Dijon, whole-grain mustard, honey, and cider vinegar make a balanced sauce in a creamy mayonnaise version or a thinner olive-oil vinaigrette style.

25 min

1 cup sauce

Creamy golden honey mustard sauce with visible whole-grain mustard seeds sits in a small white bowl.

Ingredients

2 tbsp Dijon mustard

1 tbsp whole-grain mustard

2 tbsp honey, divided

1 tbsp apple cider vinegar, divided

1/4 tsp kosher salt, divided

1/8 tsp finely ground black pepper

1 tbsp cold water, as needed

Equipment

Medium mixing bowl · Small whisk · Measuring spoons · Covered storage container

Taste in small steps

Honey softens mustard's sharpness, vinegar reins in sweetness, and a little salt rounds the finish.

Give it a short rest

A 15-minute chill lets the flavors settle; stir once before serving because the whole-grain mustard can collect at the bottom.

Mix the base

01. Whisk both mustards with 1 tbsp honey, 2 tsp vinegar, 1/8 tsp salt, and pepper until glossy.

02. Whisk in mayonnaise for the creamy sauce. For a thinner vinaigrette-style sauce, replace the mayonnaise with 3 tbsp olive oil, drizzled in slowly while whisking.

Balance and thin

03. Taste, then add the remaining honey and vinegar in small increments until sweet and sharp notes balance; use the remaining salt as needed.

04. Whisk in cold water by the teaspoon, up to 1 tbsp, until the sauce is right for dipping or drizzling.

Rest and serve

05. Cover and chill 15 minutes so the mustard and honey lose their freshly mixed edge and meld.

06. Stir before serving as a dip, spread, or drizzle; keep leftovers covered in the refrigerator.