Simple Honey Mustard Sauce/Dressing
"I've been making this easy dipping sauce since high school. I'm posting the exact amounts of the original recipe I was given by an acquaintance. Given the generous yield, it is very easily scaled down; I usually just whip up a small batch as needed. This can be served straight away, or stashed in the fridge to meld a bit before using."
photo by Nif_H
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
1 3/4 cups
- Serves:
- 14
ingredients
- 1 cup mayonnaise
- 1⁄2 cup honey
- 1⁄4 cup mustard
directions
- Mix all three ingredients together until thoroughly combined.
- Hints - Low fat or reduced fat mayo is fine to use - it's all that I usually have in the house.
- Warm the honey for a few seconds in the microwave. It will make it much easier to combine.
- * For quick scaling, use 4 parts mayo, 2 parts honey, 1 part mustard. Frequently I'll use 2 tablespoons mayo, 1 tablespoon honey, 1/2 tablespoon (1 1/2 teaspoons) mustard for 1-2 servings, or 4 tablespoons mayo, 2 tablespoons honey, and 1 tablespoon mustard for 2-3 generous servings.
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Reviews
-
We loved this sauce! My son always asks for honey mustard sauce so he can dip his fries (not that we do that a lot). I made half of this recipe to go along with some homemade chicken nuggets. The sauce is wonderful and tastes very similar the restaurant versions. Half a recipe was plenty for four people. We even had some left over! Thanks! ~Made for Chef's Pick event at the forums in KK's site~ -
I want to say thank you for the simple recipe! I thought that sounds to simple, I'm not going to make it right. Oh was I wrong. I'm in love! I seen other recipes that called for white wine or vinegar and other stuff and I'm so glad I clicked on this one and made it ! I just put a clump of mayonnaise and half that amount in honey and half the amount of honey in mustard. Amazing!
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Perfect. I've been looking for a good recipe (that can easily be scaled down) for ages and I'm really glad I found this just in time for Finals-week binges. :')
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Absolutely thee BEST!!! Won't ever have to buy another sauce! -
Thanks so much for the pared down measurements. Exactly what I was looking for! I used half yellow mustard and half Dijon just to give it a little kick. It was great!
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RECIPE SUBMITTED BY
I've been hanging around here for awhile, so I guess filling this part out is overdue...:oops: (6/09)
I am a teacher, married to a pretty swell fella, and have a spoiled rotten princess, er, I mean, cat.
I'm pretty eclectic with my passions - obviously cooking and eating being high on the list! I love to read (from cookbooks to horror/suspense to fiction, fantasy, sci-fi to nonfiction...if it's still long enough, I'll read it). I make beaded jewelry, mostly bead weaving, some stringing. Enjoy listening to most sorts of music - and it's a darn shame I can't dance, sing, or have any sort of rhythm. Computer geek at heart - I'm frequently on the net or playing games in my spare time. I also like drawing and writing, but I don't have as much time to do as much as I used to. I have amassed quite the Good Eats DVD collection (thanks to my DH.... and he's sweet enough to make sure I've picked up the plungers and dino squirt bottle along the way :D). And to complete the quintessential nerd profile, yes, I do read comics.
I couldn't pick a single favorite cookbook, but golly, I looove fundraiser cookbooks. Talk about tried and true! I tend to collect all sorts of cookbooks, most of them southern cooking. Guess I cook what I know.
If you ever try any of my recipes - thank you! I hope they tickle your tastebuds!
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