Honey Mustard Recipe

1. 1

   In a medium bowl, combine the Dijon mustard, honey, mayonnaise, and fresh lemon juice. Whisk everything together vigorously until it’s completely smooth and uniform in color—no streaks of mustard or honey should be visible.

2. 2

   Now comes the important part: taste it. Here’s my secret for perfect honey mustard—it should hit you with mustard tang first, followed by honey sweetness, with creamy mayo texture and a bright lemon finish. If it’s too sweet, whisk in a bit more mustard or lemon juice. Too tangy? Add another teaspoon of honey. Too thick? Thin it with a splash of water or more lemon juice, adding just a teaspoon at a time.

3. 3

   Season with salt and pepper to taste, starting conservatively with just a pinch of salt and a few grinds of pepper. Whisk again after seasoning, then taste and adjust. The salt will enhance all the other flavors and make everything pop. Keep tweaking until it tastes perfect to you.

4. 4

   Use immediately as a dip for chicken tenders, nuggets, or pretzels; as a dressing for salads or slaws; as a spread for sandwiches and wraps; or as a glaze for chicken, salmon, or vegetables. If you can wait that long, it’s ready to make everything taste better.

5. 5

   Store any leftovers in an airtight container in the refrigerator for up to 2 weeks. Give it a quick whisk before using since it may separate slightly when cold—totally normal.

6. 6

   Calories: 35

7. 7

   Carbohydrates: 5g

8. 8

   Protein: 0g

9. 9

   Fat: 1.5g

Fiber

1. 10

   Fiber: 0g

2. 11

   Sodium: 95mg

Sugar

1. 12

   Sugar: 4g

2. 13

   Quality Dijon mustard is essential—cheap yellow mustard won’t give you the same sophisticated flavor

3. 14

   Fresh lemon juice makes a noticeable difference over bottled

4. 15

   Taste and adjust as you go—ratios are guidelines, not rules

5. 16

   The sauce thickens slightly when refrigerated, which is normal

6. 17

   If it separates after sitting, just whisk it back together

7. 18

   Perfect for chicken tenders, nuggets, french fries, pretzels, or vegetables

8. 19

   Thin with a bit of olive oil and use as a tangy-sweet dressing for green salads or slaws

9. 20

   Slather on turkey, ham, or chicken sandwiches for instant flavor upgrade

10. 21

    Brush on chicken, salmon, or pork before baking or grilling for caramelized sweetness