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Honey Mustard Sauce

This creamy, tangy honey mustard sauce transforms ordinary chicken nuggets into something special and turns simple vegetables into kid-approved favorites. With just four pantry staples, you can whip up this versatile sauce faster than ordering takeout.
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Prep Time 5 minutes
Servings: 8
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 pinch salt (optional)

Method
 

  1. In a medium bowl, whisk together mayonnaise and Dijon mustard until completely smooth. The mixture should look pale yellow with no streaks.
  2. Drizzle in honey slowly while whisking continuously. This prevents the honey from clumping and ensures even distribution throughout the sauce.
  3. Add apple cider vinegar gradually, whisking after each addition. The vinegar brightens the entire flavor profile and prevents the sauce from being too heavy.
  4. Add a pinch of salt if desired, then taste your creation. Adjust honey for more sweetness or add extra mustard for more punch.
  5. Check final texture - the finished sauce should be smooth, creamy, and thick enough to cling to food without being gloppy. If too thick, add a teaspoon of water. If too thin, add a tablespoon more mayonnaise.

Notes

Make a double batch on Sunday and store it in squeeze bottles for quick weeknight dinners and lunch box additions. Refrigerate in an airtight container for up to one week. Freezing isn't recommended as mayonnaise separates when thawed. Bring to room temperature and stir before serving leftover sauce. Yellow mustard works in place of Dijon for a milder flavor. Maple syrup can replace honey for vegan families. Greek yogurt substitutes half the mayonnaise for lighter results.