Honey Mustard Sauce is full of sweet, sharp, and creamy elements. This homemade sauce comes together in mere minutes but gives you all of the flavor that you’d find in a restaurant’s version.
There’s something about Honey Mustard Sauce that feels like a country childhood weekend. Parents and siblings all jammed into the car. A restaurant with wood paneling, neon signs, stocky vinyl seats, and excessive posters of Elvis Presley. A twang of country music would be dampened by the smacking of billiards balls, the pouring of drinks, and the loud conversations near the bar. Parents ordered dry shell steak smothered in steak sauce and the kids got chicken tenders and french fries revived in the deep fryer, flavor injected with only the measly small portion of Honey Mustard Sauce.
Here this Honey Mustard Sauce is a simple blend of pantry staples, combined until it reaches a smooth, silky perfection.
Equal parts, honey, mayonnaise, and Dijon mustard are blended with a splash of vinegar and a dash of cayenne pepper.
It may come as a surprise that there’s mayonnaise in this sauce, but that’s what gives the honey and mustard a base to mix and stay combined. Without the mayonnaise, the honey would separate out and sink to the bottom.
The best part about this salad is that it doesn’t separate, meaning you can make it ahead of time, pop it in the refrigerator, and serve it without having to fuss over it.
Honey Mustard Sauce goes well as a salad dressing, as the mustard, vinegar, and cayenne give the sweet and creamy base a bit of a kick and will perk up any sort of vegetable!
If you don’t want to do the salad route, this sauce’s classic partner is chicken. Either tossed on fried chicken wings and as a side dipping sauce, the elements of the Honey Mustard Sauce cut through the fried heaviness of the chicken and make for a balanced (and addictive) bite.
It’s a versatile and easy-to-prep sauce, you won’t be buying the premade stuff from the store again!
Ingredients
1/4 cup honey
1/4 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon distilled white vinegar
1/2 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper
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