A speedy way to elevate a simple weeknight meal, this versatile sauce pairs perfectly with chicken, pork, fish, veggies, and so much more!
Store-bought condiments have their place, but sometimes, a homemade version is easy to whip up at home with basic ingredients–and actually tastes better than a name brand bottle.
We don’t always need a full bottle either, so I appreciate when I can quickly make the quantity I need, when I need it. It’s an added bonus when a condiment is so versatile that any leftovers will be used in short order.
I originally developed this honey mustard sauce for use on Pretzel Fish, the recipe that officially sold my sons on fish when they were little. In the years since, my family has discovered how well the flavorful sauce elevates all sorts of other food as well.
From sandwiches and chicken nuggets to salad dressing and pretzels, the possibilities are many.
HOW TO USE HONEY MUSTARD SAUCE:
- As a sauce for salmon and other white fish, pork, and chicken (You can experiment with adding it before and after cooking.)
- As a dip for pretzels…
- …and chicken nuggets and Sweet Potato Fries
- On a cheese board (The sweet and savory mixture pairs well with classic cheddar as well as creamy, buttery cheeses, such as Brie and Camembert.)
- With roasted root vegetables like carrots and sweet potatoes. (Orange veggies, in general, pair especially well with the honey mustard, although broccoli and Brussels sprouts are lovely too.)
- Make it a salad dressing, from an impromptu broccoli slaw or a chopped salad with romaine, tomatoes, corn, avocado, and red onion. Blue cheese too if you like. (Chicken and crumbled bacon make it a meal!) Add a dash of apple cider vinegar for more tang.
- Stir a spoonful into a basic vinaigrette for added flavor. (Thanks to the honey and Dijon, the sauce will work as an emulsifier too.)
- Blend into prepared potato salad that’s lacking in flavor or moisture. Same goes for chicken salad. (And if you live in PA Dutch country, use it for ham salad!)
- I’ve even used honey mustard as a dip for leftover pizza, most recently with a few reheated slices from Luca, a local favorite restaurant. (If you go, it was the Norcia pizza, and the toppings of taleggio crema, shaved garlic, and pancetta took especially well to this sauce!)
LAYER FLAVORS
A little experimenting can yield delicious rewards when you have a simple sauce like this on hand. Add a dab here and there, and you may find an average meal suddenly tastes special.
For example, swipe a dollop across a roll before piling on the pork in these Pulled Pork Sandwiches. If you’d like to play up the sweet and spicy notes, double the cayenne or the sriracha in the honey mustard.
Or drizzle the sauce over Roasted Winter Squash, or serve it as a dip for Baked Ham & Cheese Bunwiches or Fiery Grilled Shrimp.
When Fountain Avenue Kids James and Oliver cooked their Cracker Crust Pork Chops on video day, they discovered the merits of honey mustard sauce too, and have since served it with the chops at home many times.
It seems the more ways I use a sauce like this, the more that usage informs new and delicious ideas!
Honey Mustard Sauce (or Dressing)
Ingredients
- ½ cup (104g) mayonnaise
- 2 tablespoons (30g) Dijon mustard
- 1½ tablespoons (30g) honey
- Optional for spicy sauce: ⅛ teaspoon cayenne pepper or 2 teaspoons sriracha (or more to taste)
Instructions
- In a small bowl, combine all ingredients. The sauce will keep in the refrigerator for 2 weeks or more.
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