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5 Minute Honey Mustard Sauce

72 reviews / 4.5 average

Sweet, sweet creamy honey mustard sauce, I love you so!

Honey mustard sauce means a lot of different things to me, but mostly what it means is that when I make it, I am going to get to eat something that will be dipped in sauce. And in my life, there are few things better than a meal dipped in sauce.

Let’s take, for example, chicken. I’ve mentioned before that my true feelings for chicken are less than wonderful, but you guys. Some kind of magic shnazzery happens when I take chicken (ahem, the variety that’s been breaded and fried into chicken nuggets – just leave me alone) and dip it into this pool of honey-gold. It’s the kind of sauce that could smash your chicken-hater ways and turn you into more of a lover.

I mean, a lover of all things dipped in the sauce.

So, yeah, this is a conditional kind of love.

In This Post: Everything You Need For Homemade Honey Mustard Sauce

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Ingredients for honey mustard sauce in a bowl.

You’ll Need Really Good Honey

Ever since doing our sugar-free experiment, Bjork and I have really become honey snobs. Like, I get kind of picky about my honey. I love raw honey, but I always get a little protective about using my “good” raw honey in recipes where it doesn’t really matter what kind of honey you use. Which means we have at least three types of honey in our sugar-and-baking cabinet at all times – our raw honey, our regular honey (the kind you could use for baking in mass quantities without batting an eye), and something in between.

Raw honey could get a little awkward up in the whisk with this recipe, which is why I chose to go high quality but bypass the raw situation.

Other Ingredients You’ll Need For This Sauce

The list is short, friends. Just the way we like it! Besides honey, you’ll also need…

  • Mayo
  • Dijon mustard
  • White vinegar
  • A pinch of cayenne pepper

Just 5 Minutes and You’re Done

Let’s talk about how this only takes five minutes to make. Or not? No. Let’s not. I’ll just give you the gist of it: IT ONLY TAKES FIVE MINUTES TO MAKE.

And realistically, more like three minutes, but I guess it depends on how long it takes you to find the dijon mustard on that condiment shelf in the fridge? Yoiks. Whatever you do, don’t imagine what my condiment shelf looks like.

Just whisk your ingredients up in a small bowl – or a jar works – and you’re in honey mustard business. Perfectly zippy, tangy, and sweet!

What To Use This Sauce On

Do imagine yourself whipping up this dreamy sauce in about three minutes and sitting down to a plateful of something – roasted sweet potatoes, chicken tenders, sandwiches, wraps, baked tofu, or a green-y salad – coated in the most perfect consistency and sweet flavor of homemade honey mustard sauce.

Spoon being dipped into bowl of honey mustard sauce.

Honey Mustard Sauce: Frequently Asked Questions

I’m all out of white vinegar. What can I sub?

Try white wine vinegar here instead!

How long does this last in the fridge?

Just store leftovers of this sauce in a sealed container for up to 5 days in the fridge.

Could I use this as a glaze?

Sounds delicious! This would be great on top of salmon or chicken.

Can I use yellow mustard?

Dijon mustard is really what you’ll need here to get the right flavor.

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5 Minute Honey Mustard Sauce in a bowl with a spoon.

5 Minute Honey Mustard Sauce

  • Author: Pinch of Yum
  • Total Time: 5 minutes
  • Yield: 3/4 cup sauce 1x


5 Minute Honey Mustard Sauce – just 5 ingredients to this smooth and creamy dipping sauce that can double as a dressing! So simple and delicious!


Units Scale
  • 1/4 cup honey
  • 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tablespoon white distilled vinegar
  • 1/4 teaspoon cayenne pepper


  1. Whisk all ingredients in a small dish until smooth.
  2. Enjoy!


  • Prep Time: 4 mins
  • Cook Time: 1 min
  • Category: Sauce
  • Method: Mix
  • Cuisine: American

Keywords: honey mustard, honey mustard sauce, dressing recipe, homemade honey mustard

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    1. Pinch of Yum Logo
      Amber N Boles

      Mine didn’t turn out very sweet? I’ve got it in the fridge bc I ran out of honey which technically I guess what used was called syrup? Idk but it taste like mustard and vinegar. Think I could add extra honey later before serving?

          1. Pinch of Yum Logo

            So great. I try to sneak veg options into our weekly meals. Made this to go with a tomato salad, fries and some incogmeato chiX nuggets. It was intended as a dipping sauce for the nuggets, but the fam put it on EVERYTHING!!.

        1. Pinch of Yum Logo

          This recipe sounds great !!! I’m excited to make a batch of it! Quick question, how long does this last in the fridge? I want to be sure I don’t make too much before it goes bad!

  1. Pinch of Yum Logo

    Ha I love that you have special “baking honey”. I feel the same way about my pure maple syrup-its just too delicious not to be the star ingredient!! I usually go half and half with honey to appease my maple syrup hoarder tendencies.

    1. Pinch of Yum Logo

      I feel like it has a bit too much vinegar, I used a bit less and it turned out wonderful

      1. Pinch of Yum Logo
        Sarah D

        Wow! This recipe is the one! Turned out delish and same as the one we get at our favorite restaurants. Thank you!!

  2. Pinch of Yum Logo

    YASSSS thank you Lindsey for this recipe! Basically when I go to fast food restaurants I always order chicken nuggets just because HONEY MUSTARD. I will definitely be trying this much more natural version at home! Thank you! 🙂

    1. Pinch of Yum Logo

      Just made this – SOOOOO good! I wish I would rate this recipe 10 stars! Will definitely be a new staple with my chicken! Thanks Lindsey!

        1. Pinch of Yum Logo

          Hi. I made it just now with yellow deli mustard (it’s all I had), and it was great. Thanks so much!

  3. Pinch of Yum Logo

    Is it wrong that I sort of want to just make a HUGE vat of this sauce and then swim in it for awhile, before slurping my way out of it?
    Yeah, that sounded weird.
    Whatever. I lovety love LOVE honey mustard, so this is my jam! Pinned!

  4. Pinch of Yum Logo

    Honey mustard is one of those things that sounds so simple (it’s honey and mustard – combine), but it’s never quite right if you just mix the two in equal parts.

    Thanks for figuring out and sharing the secret 🙂 YUM.

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        We haven’t tried serving this warm, but we think it’s a great idea. If you give it a try, we’d love to hear back!

  5. Pinch of Yum Logo
    Lisa Valinsky

    I love making homemade honey mustard sauce! I use the same ingredients, but I’ll have to try it with a little cayenne. Yum. 🙂

  6. Pinch of Yum Logo

    Love how quick and easy this is! This would be sooo tasty over soft pretzels! I have to check out that honey too.

  7. Pinch of Yum Logo

    Honey Mustard Sauce FTW! While I’m not doing a sugar-free experiment, I love sweetening things up with honey, and I will absolutely be making this soon. You know, for salads. And for chicken nuggets. And stuff…

  8. Pinch of Yum Logo

    I also really love honey. I think it’s just me being in touch with my inner Winnie the Pooh. And this sauce does sound like it would be good with baked tofu. Yum.

    1. Pinch of Yum Logo

      oh my gosh, you’re funny. I literally have “baked tofu” written on my kitchen chalkboard because I need to dip it in honey mustard.

  9. Pinch of Yum Logo

    There’s a guy at the farmer’s market one town over who sells like eight million kinds of raw honey–wildflower, blueberry, clover, and they all taste distinctly different. It’s amazing. Will definitely have to make this sauce with some of that!

    1. Pinch of Yum Logo

      Are you in the twin cities? Is it Ames honey by chance? They are amazing!! We’ve been fans for a long time. The only sad thing is that you have to travel to the Farmer’s Market to buy it – so during the 10 months of the year that I’m shopping indoors at the grocery store, Wholesome conveniently fits the bill (especially now that they also sell raw honey)!

  10. Pinch of Yum Logo

    I was literally JUST googling honey mustard recipes last night! You always come through with the recipe I’m craving, right at the moment I need it. Honey mustard for the win!

  11. Pinch of Yum Logo

    Yum! Made using greek yogurt instead of the mayo and it was tasty! The cayenne gave it a great flavor.

  12. Pinch of Yum Logo

    Interesting that you’ve become a honey snob. I think I’ve always been one – I’ve never really liked honey until I discovered mesquite honey. That’s one of those wonderful things one discovers when living in the desert in far west Texas. It would be interesting to try raw honey, as long as the flavor isn’t too strong. For me, too much of the honey available has a strong flavor that dominates whatever it’s part of.

    1. Pinch of Yum Logo

      Do you refrigerate what’s left? I know honey doesn’t have to be, but mustard and mayo are after opened… if so/if not, how long will it last?

  13. Pinch of Yum Logo

    I was just looking for a honey mustard salad dressing recipe and saw your instagram post! It was fate I guess. 🙂 This looks like pretty much the best dipping sauce ever to grace the interwebs. Have you tried this as a salad dressing yet?

  14. Pinch of Yum Logo

    So. I Love your blog .I love your recipes. I love your outlook on most things edible . I also love honey mustard sauce which I put on my Seabass before I Grill it. But, regarding sugar(sucrose) in all it’s various forms, I don’t think that honey is intrinsically any less bad for one then white sugar
    and I’m talking in a strictly how our bodies process things kind of way. My understanding is that sucrose is sucrose whether it is white sugar, brown sugar or honey. Honey does have nutrients that sugar does not but if a diabetic person ingested sugar or honey, bottom line, the outcome would be the same ….less is better.