Honey Mustard Recipe - Easy Five Ingredient Homemade Dipping Sauce

This honey mustard recipe takes only five ingredients to make and turns out delicious every time.

Do you know what I'm talking about when I say there's good honey mustard and then there's good honey mustard? Well, this is the good kind. If you're a honey mustard fiend like me, you can just tell by its dreamy light golden color.

It's sweet, tangy, and creamy. Plus, you can even adjust it for a hit of heat if that's your jam.

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Looking For Something to Go with this Honey Mustard Recipe?

I always serve this with my Grilled Chicken Tenders (as shown in the pictures)

Or, my Roasted Potatoes with Parmesan - Easy Little Potato Company Inspired Side

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• Chick-fil-A Market Salad Copycat with Apple Cider Vinaigrette - Gluten Free
• Thai Chicken Salad with Creamy Peanut Sauce, Easy Lunch

Ingredients for Honey Mustard Recipe:

This honey mustard recipe uses only five ingredients:

1. Stone Ground Dijon Mustard. Mustard makes up the base of this recipe and it's important to use one of high quality. Be sure to use Dijon mustard, not the yellow mustard you would put on a hot dog. Stone ground Dijon has beautiful small flecks of mustard seeds in it, which adds to the overall color and appeal of the honey mustard. If you would like to make honey mustard with mustard seeds in it, try my honey mustard dressing from this recipe. Just note it is thinner than this one because it was meant for a salad, not a dipping sauce.
2. Honey. For extra health, you could use local honey.
3. Mayo. This adds depth to the honey mustard by making it creamy and thicker. Don't skip it. If you read the ingredients of most store-bought honey mustard, it will state it contains eggs.
4. Apple Cider Vinegar. This is where the tang comes from in this honey mustard. I use organic with the "mother" for bonus health.
5. Cayenne Pepper. Just a touch. It adds flavor and a little bit of color. Feel free to add in more if you want to turn up the heat.

Honey Mustard Recipe:

• Add all ingredients to a medium-sized glass mason jar.

• Stir it just to get it started (the honey likes to stick to the bottom). Then, put the lid on the mason jar and shake for a good 30 seconds. You may need to stir it one more time with the spoon if there's still some unincorporated honey.

• Serve.
• You can store this dressing in the fridge for up to one week. It may last two weeks or longer if you use a tight-fitting silicone lid. Honey can crystallize at cold temperatures, however this hasn't happened to me when stored for one week. If that does happen, simply place the jar on the counter at room temperature and allow it to warm up before using it.

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