Creamy Honey Mustard Sauce
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I love all sauces, especially creamy honey mustard.
My parents call me the condiment queen. I love all sauces, dips, and dressings, but my favorite is honey mustard. I made this creamy honey mustard sauce to mimic the one we had in my high school cafeteria.
Like only high schoolers can, I survived on a lot of diet coke, yogurt, pretzels, and honey mustard to make it through my high school years. The honey mustard I remember was smooth, creamy, tangy and just slightly sweet. I wanted that exact same flavor in my home kitchen.
I suspect that the creamy honey mustard sauce of my memories was made with less than desirable ingredients. This copycat version can be made with a few simple ingredients and in just a few minutes. I hope my high school friends will make this recipe and be transported back to 2010 like I was when I tasted this sauce!
I use this sauce for everything!
As I said, if I were still a junior in high school, I’d mindlessly dip pretzels into this creamy honey mustard sauce for hours on end. Since I am a little more grown-up (only slightly) I have found a few other ways to eat it. It is especially good on homemade chicken nuggets.
I have two recipes for homemade chicken nuggets that I recommend. One is my potato chip chicken tender recipe and the other is my low carb air fryer chicken nuggets. Both are delicious homemade options for kids and adults alike.
This homemade creamy honey mustard sauce is also delicious on turkey sandwiches. I made a few for a road trip over the weekend and ended up sharing one with my friend Paige. Unprompted she said to me, “What is this sauce on here? It’s so good!” I said, “Coming to the blog soon I promise!”
You can make your restaurant favorites at home!
My goal with my blog and Instagram is to show others just how easy it is to cook at home. Sure you could go to the store and grab a bottle of honey mustard, but you could save some money and eat a little healthier by making it at home. This recipe takes less than 10 minutes to put together.
I filmed a video of exactly how I make this creamy honey mustard sauce. Hit play on the video below to see the process sped up to less than a minute. You can see just how easy it is to make this healthy and delicious sauce!
What kitchen tools and ingredients will I need to make this sauce?
Grab a few simple ingredients and kitchen tools to make this creamy honey mustard sauce. The only kitchen tools that I used are an immersion blender and a wide mouth jar to blend in. Other than that I use small glass jars to hold the sauce in the refrigerator.
The ingredients that you need to make this creamy honey mustard sauce are a room temperature egg, yellow mustard, whole grain mustard, honey, pepper, and extra light olive oil. Please be sure to use extra light olive oil. If you choose extra virgin olive oil, it will add a strong and unpleasant flavor.
Let’s make some creamy honey mustard sauce!
To prepare to make this sauce start by bringing one egg to room temperature. Then, gather the other ingredients that you will need. Next, place all of the ingredients in a wide mouth cup or jar.
Then, place an immersion blender in the jar and start blending at the bottom. Next, blend together the egg, mustards, honey, and pepper. Then, slowly raise the blender up and down until all oil is incorporated and a smooth sauce remains.
Finally, pour the sauce into an airtight container and store in the refrigerator for up to 7 days.
Keep reading to find the full sauce recipe. If you make this recipe please let me know in the comments or on Instagram!
Creamy Honey Mustard Sauce
Make a delicious creamy honey mustard sauce just like your favorite fast food restaurant, but with healthier ingredients!
Ingredients
- 1 egg – room temperature
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 3 tbsp yellow mustard
- 1 1/2 tbsp honey
- 1/2 tsp black pepper
- 1 cup extra light olive oil
Instructions
- Place all ingredients in a wide mouth cup or large wide mouth jar
- Place an immersion blender in the jar and start blending at the bottom
- Slowly raise the blender up and down until all of the oil is incorporated and a smooth sauce reamins
- Store in an airtight container in the refrigerator for up to 7 days
Notes
***consuming raw eggs may increase the risk of foodborne illness
Megan says
This is more of a deli-style honey mustard to me, with a bit of a bite from the vinegar and whole grain mustard. Delicious and great texture! Just not quite the sweet, “I want to drink it” taste I was hoping for.
★★★★
Madeline says
Ah sorry to hear that! Feel free to add more honey ☺️ I was just trying to cut back
On my sugar intake
Bella says
Easy to make and delicious. Thank you!
★★★★★
Madeline says
Ah yay I’m so glad thank you for sharing!
Paige Malone says
A new weekly staple of mine that’s so tasty and easy to make!!
★★★★★
Madeline says
Ah yay!! Thank you for sharing, Paige!!
gilbertk says
This is creamy and delicious. It tastes just like the restaurant version I was trying to replicate. Will definitely be on regular rotation.
★★★★★
Madeline says
Ah thank you for sharing!! I am so glad you enjoyed it!
Kirk says
The first time I made this is was amazing and so creamy. Made it again today and it is way more runny and less creamy. Still tastes great but can’t figure out why the consistency is wrong this time. Any advice?
★★★★★
Madeline says
Hi Kirk! It’s probably the egg. If you keep everything else the same its usually the egg that causes issues in consistency. If its too cold or too old it might not make the dip as creamy as before. You can try adding a bit more oil and blending again to thicken it up otherwise it should get thicker in the fridge.
Veronica says
So yum!! I’m from Chile and I can’t find this dressing over here, so when I found tho recipe I tried straight away and OMG! I honestly make it every week now! It’s just perfect for my salads, my chips and more! My fam loves it too!!
★★★★★
Madeline says
ah i am so glad to hear that!! Thank you!
Katie says
This recipe is an absolute staple!! I’m obsessed. I make it at least once a week, and it’s perfect every single time. Seriously so good. Thank you so much!
★★★★★
Madeline says
wonderful!! thank you so much!
Claire says
Delicious! I was skeptical of the yellow mustard, but this came together nicely! I don’t have an immersion blender, but a ninja smoothie blender worked well. Was delicious to dunk chicken nuggets in!
★★★★★
Madeline says
nice!! love that!
Emma says
Hi Madeline! Super excited to make this to go with the party dogs. Will using EVOO mess with the flavor? Thanks!
Kayley says
Hi Madeline, This sauce was a HIT at Thanksgiving! Have you ever tried to freeze it? I’d like to take it to a family event out of town this summer, but rather than try to gather all the ingredients and hope the kitchen is well stocked, it would be easier if I could make it ahead and freeze to take with me. Thanks!
★★★★★
Madeline says
Hi there! I would not recommend freezing this one. The raw egg could create a weird texture when thawed.