Honey Mustard

24 Servings
Prep Time 5 minutes
Total Time 5 minutes

Easy Honey Mustard recipe for a sweet tangy sauce perfect for appetizers, sandwiches, and marinades. Made in minutes with 4 ingredients! 

If you love Honey Mustard, you know that it’s more than just a condiment. It’s great as salad dressing, as a marinade, and as a sauce for the three best kinds of chicken: Chicken Nuggets, Chicken Tenders, and my favorite Super Crispy Fried Chicken.

Honey Mustard in bowl with gold spoonHONEY MUSTARD 

My Honey Mustard recipe is ridiculously easy because it basically has one step. All you have to do is mix everything together in a small bowl. Honey Mustard shouldn’t have to be harder than that to make and it shouldn’t be a sauce you run out to buy last minute. This recipe makes the most crave-able honey mustard ever.

The great thing about making your own homemade Honey Mustard sauce is that you can customize the flavor to get the overall taste you’re craving. You can also drizzle your Honey Mustard on pretty much everything in your cookbook, from veggies to fried food, and it’s one of those easy recipes that you’ll want to use over and over again. This Honey Mustard sauce is the perfect addition to your weeknight dinner or fancy party.

If you’re looking for a delicious homemade sauce to use the next time you make Honey Mustard BBQ Chicken or Baked Honey Mustard Chicken, this is the perfect homemade honey mustard for your recipe!

Honey Mustard in white bowl in tray with baked french fries


  • Add mayonnaise, honey, lemon juice, dijon mustard and yellow mustard to a large bowl.
  • Whisk your ingredients well.
  • Refrigerate for 1 hour before serving.

Honey Mustard ingredients in glass bowl


  • Spices: If you want to add a little more zing to your Honey Mustard, try mixing in some cayenne pepper, garlic powder, black pepper, or even a pinch of paprika.
  • Whole grain honey mustard: Instead of using dijon mustard, swap it out for whole grain mustard so you get the pop of the pickled mustard seeds in your honey mustard dressing.

Honey Mustard Dipping Sauce

More Easy Sauce Recipes: 


  • Serve: You should not keep Honey Mustard at room temperature due to the mayo in it. Don’t leave it out for longer than 2 hours.
  • Store: Your homemade Honey Mustard will last you up to 3 weeks in the fridge as long as it is stored in an airtight container.
  • Freeze: You shouldn’t freeze this Honey Mustard sauce because the mayo in it won’t thaw well. You should enjoy your Honey Mustard fresh or straight from the fridge.

Bowl of honey Mustard with spoon and fries in the background.

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Honey Mustard

Honey Mustard is a tasty dipping sauce that is easy to make, with mayonnaise, lemon juice, Dijon mustard, and dry mustard.
Yield 24 Servings
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Author Sabrina Snyder


  • 1 cup  mayonnaise
  • 1/4 cup honey
  • 1/4 cup yellow mustard
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice


  • Add the mayonnaise, honey, yellow mustard, dijon mustard and lemon juice to a large bowl.
  • Whisk the ingredients together well.
  • Refrigerate the honey mustard for 1 hour before serving.


Calories: 80kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 9mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Honey Mustard

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Honey mustard is my favorite condiment! Sweet and tart, and you can use it in SO MANY different ways. Plus, it’s super easy to make! Thanks for the recipe!