Honey Mustard Recipe

Honey Mustard Sauce

1. 1

   Prep

   Measure all ingredients. Mince 1 clove garlic finely. If honey is very thick, warm it briefly in the microwave (5–8 seconds) or in a small bowl over warm water so it will mix smoothly.

2. 2

   Combine base

   In a medium bowl, add 0.5 cups honey, 3 tbs Dijon mustard, 1 tbs whole-grain mustard and 2 tbs mayonnaise. Whisk until the mixture is smooth and uniform in color and texture.

3. 3

   Acid and oil

   Add 1.5 tbs apple cider vinegar and 1 tbs fresh lemon juice to the honey-mustard base. Whisk vigorously while slowly drizzling in 1 tbs extra-virgin olive oil to create a light emulsion and round the flavor.

4. 4

   Aromatics and seasoning

   Stir in the minced garlic, 0.5 tsp kosher salt, and 0.25 tsp freshly ground black pepper. Add 0.25 tsp smoked paprika and 0.125 tsp cayenne pepper if using. Whisk until evenly distributed.

5. 5

   Adjust consistency and flavor

   Taste the sauce. If it’s too sharp, add honey in 1 tsp increments until balanced. If it’s too sweet, add more apple cider vinegar or lemon juice ¼ tbs at a time. If too thick for your use, whisk in up to 1 tbs warm water or extra oil, ½ tsp at a time, until you reach the desired pourable consistency.

6. 6

   Rest and serve

   Let the sauce rest at room temperature for 10 minutes to allow flavors to meld (or refrigerate for 30 minutes for a slightly firmer texture). Stir or whisk briefly before serving. Use as a dip, dressing, sandwich spread, or glaze.

7. 7

   Storage

   Transfer to an airtight container and refrigerate. The sauce will keep 7–10 days. Bring to room temperature and whisk briefly before using if it firms in the fridge.