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Creamy honey mustard dipping sauce in a small ceramic bowl with a spoon, illuminated by natural light.
Maryam

Honey Mustard Dipping Sauce

The perfect balance of sweet, tangy, and creamy - this 5-minute sauce beats anything from a bottle.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 0.5 cup Dijon mustard smooth, not whole grain
  • 0.25 cup honey runny, not raw crystallized
  • 0.25 cup mayonnaise full-fat for best texture
  • 1 tbsp yellow mustard for color and mellow tang
  • 1 tsp apple cider vinegar freshly squeezed lemon juice works too
  • 0.25 tsp garlic powder
  • 0.25 tsp paprika smoked or sweet
  • 0.25 tsp kosher salt or to taste
  • 0.125 tsp black pepper freshly ground

Equipment

  • Small Bowl
  • Whisk or fork

Method
 

Make the Sauce
  1. In a small bowl, whisk together Dijon mustard, honey, and mayonnaise until completely smooth with no streaks. This forms the creamy foundation of your sauce.
  2. Add yellow mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper. Whisk vigorously for 30 seconds until everything is fully incorporated and the sauce looks uniform.
  3. Taste the sauce. Want it sweeter? Add more honey a teaspoon at a time. Want more kick? Add extra Dijon. The sauce should taste balanced - not too sweet, not too sharp.
  4. For best flavor, let the sauce rest at room temperature for 10 minutes before serving, or refrigerate up to 5 days. The flavors meld and deepen as it sits.

Notes

For a spicy version, add 1/2 teaspoon cayenne or a dash of hot sauce. This sauce keeps beautifully in the fridge for 5 days - the honey acts as a natural preservative. If it thickens too much in the cold, let it sit out for 15 minutes or thin with a teaspoon of water.