Honey Mustard Dipping Sauce

Ingredients (~1 cup)

• 1/2 cup mayonnaise (I use Duke’s)
• 3 Tbsp sour cream (use a thick brand, like Daisy)
• 3-4 Tbsp Dijon mustard (such as Maille or Grey Poupon)
• 1 1/2 Tbsp American-style yellow mustard (I use French’s)
• 3 Tbsp honey
• 1 1/2-3 Tbsp light brown sugar, lightly packed
• 1 1/2-3 tsp freshly-squeezed lemon juice
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• kosher or fine sea salt and freshly-ground black pepper

Mix Everything Together

In a medium bowl, whisk all ingredients together until smooth.

Season with a few grinds of black pepper, but hold off on adding salt until after the sauce has chilled.

The sauce will look a bit loose at first but it’ll thicken up in the fridge.

Let the Flavors Develop

Cover the bowl and refrigerate for at least 4 hours to let the flavors develop.

This step matters – the mustard mellows out and everything comes together.

Taste and Adjust

After chilling, taste and adjust to your liking.

Add more Dijon if you want more bite, brown sugar if you want it sweeter, lemon juice for more tang, or a pinch of salt if needed.

Serve chilled. Store in an airtight container in the refrigerator for 5 to 7 days.

Honey Mustard Dipping Sauce

This is the honey mustard that actually tastes like honey mustard – not just mayo with a squeeze of yellow mustard. I make this whenever I’m doing chicken tenders or need a solid dipping sauce for game day.

prep time:5 minutes mins

Chill Time4 hours hrs

total time:4 hours hrs 5 minutes mins

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Ingredients

Ingredients (~1 cup)

• ▢ 1/2 cup mayonnaise I use Duke’s
• ▢ 3 Tbsp sour cream use a thick brand, like Daisy
• ▢ 3-4 Tbsp Dijon mustard such as Maille or Grey Poupon
• ▢ 1 1/2 Tbsp American-style yellow mustard I use French’s
• ▢ 3 Tbsp honey
• ▢ 1 1/2-3 Tbsp light brown sugar lightly packed
• ▢ 1 1/2-3 tsp freshly-squeezed lemon juice
• ▢ 1/2 tsp sweet paprika
• ▢ 1/4 tsp garlic powder
• ▢ kosher or fine sea salt and freshly-ground black pepper

Instructions

• Whisk mayonnaise, sour cream, Dijon mustard, yellow mustard, honey, brown sugar, lemon juice, paprika, and garlic powder in a medium bowl until smooth.
• Add black pepper but wait to add salt until after chilling.
• Cover and refrigerate for at least 4 hours to let flavors develop and sauce thicken.
• Taste and adjust with more Dijon, brown sugar, lemon juice, or salt as needed.
• Serve chilled.

Notes

Store in airtight container in refrigerator for 5 to 7 days.

Did you make this recipe?Let me know how you liked it below!