An easy honey mustard dressing that doubles as a dipping sauce. Ready in two minutes and will keep in the fridge for up to one month.

honey mustard dressing dripping off a spoon into a small serving bowl

Hello simplicity my old friend. There really isn't much to this recipe. Put all ingredients in a bowl and whisk. Bingo, dressing is done!

It is sweet, creamy, and tangy. I love that it works as a dressing for salad as well as a dipping sauce. Perfect for dipping chicken tenders, nuggets, meatballs, and even as an alternative to tartare sauce next time you have fish and chips.

Sara xxx

What's in this post

Ingredients
Recipe Walk Through
Printable Recipe
More Sauce Recipes

Ingredients

Mayonnaise: Use a whole egg mayonnaise that isn't sweet. Kewpie mayonnaise is my go-to as it isn't sweet like other commercially made mayonnaise. Remember that we are adding honey to this dressing/sauce.
White Wine Vinegar: Aids the tang along with the mustards.
Honey: A key flavour element of honey mustard dressing. You can use blended honey or monofloral honey, it's totally up to your tastebuds.
Grainy Mustard: Adds lovely pops of mustard seeds to the dressing.
Sweet Paprika: Adds colour and flavour.
Dijon Mustard: The main mustard component, go with your favourite.

dressing in a bowl on a board with a spoon

Recipe Walk Through

honey mustard sauce ingredients in a glass bowl

Place all ingredients into a medium size bowl.

Use a whisk to mix the ingredients thoroughly.

whisked ingredients and finished sauce in a glass bowl

Hey presto! You have honey mustard dressing.

Store in an airtight container in the fridge for up to 1 month.

honey mustard dressing in a small serving bowl

Printable Recipe

Honey Mustard Dressing

Recipe Author: Sara McCleary

An easy honey mustard dressing that doubles as a dipping sauce. Ready in two minutes and will keep in the fridge for up to one month.

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Prep Time 2

Total Time 2

Course Sauce

Cuisine American

Servings 20

Calories 35 kcal

Ingredients

▢ 65 mls (¼ cup) mayonnaise
▢ 65 mls (¼ cup) dijon mustard
▢ 65 mls (¼ cup) honey
▢ 1 tablespoon (4 teaspoons) grainy mustard
▢ 3 teaspoons white wine vinegar
▢ ⅛ teaspoon sweet paprika

Instructions

Place all ingredients into a medium size bowl.
Use a whisk to mix the ingredients thoroughly.
Hey presto! You have honey mustard dressing.
Store in an airtight container in the fridge for up to 1 month.

Oven Temperatures

All oven temperatures are fan forced.

Measurement Notes

All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

Recipe Notes

GENERAL COOK’S NOTES

All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).

All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;

1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;

Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)

NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

NUTRITIONAL INFORMATION

The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

Calories: 35kcalCarbohydrates: 3gProtein: 1gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 66mgPotassium: 8mgFiber: 1gSugar: 3gVitamin A: 5IUVitamin C: 1mgCalcium: 3mgIron: 1mg

Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles