In a medium mixing bowl, add 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1/2 cup honey, and 1/4 cup mayonnaise. Use a whisk to blend until smooth and uniform in color.

Acid and fat

Whisk in 2 tablespoons apple cider vinegar, 2 tablespoons extra-virgin olive oil, and 1 tablespoon fresh lemon juice. Continue whisking until the mixture begins to emulsify and slightly thicken.

Seasoning

Stir in 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt and pepper as desired.

Adjust consistency

If the dressing is too thick for your use (dipping vs. drizzling), whisk in up to 2 tablespoons of water, 1 tablespoon at a time, until you reach your desired consistency.

Rest and meld flavors

For best flavor, cover and refrigerate the dressing for at least 30 minutes to let the flavors meld. If using immediately, let sit at room temperature for 10 minutes and whisk again before serving.

Storage

Transfer to an airtight container or jar. Refrigerate for up to 10 days. If the dressing separates, give it a good shake or whisk before using.