Honey Mustard Sauce (or Dressing)

By Ann Fulton

A speedy way to elevate a simple weeknight meal, this versatile sauce pairs perfectly with chicken, pork, fish, veggies, and so much more!
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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.


  • 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!)


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!

A crispy cracker coating makes these quick-cooking pork chops a family favorite—and the recipe works with chicken too.

A drizzle of honey Mustard Sauce pairs well with these Cracker Crust Pork Chops!

With its crisp coating and flavorful sauce, Pretzel Fish with Honey Mustard Sauce offers a quick and easy meal the whole family will love!

Pretzel Fish with Honey Mustard Sauce is a longtime family favorite.

A speedy way to elevate a simple weeknight meal, this versatile sauce pairs perfectly with chicken, pork, fish, veggies, and so much more!

Another pork recipe that pairs well with the honey mustard sauce, Cold Seared Pork Chops, is coming soon!


Honey Mustard Sauce (or Dressing)
Prep Time: 2 minutes
Total Time: 2 minutes
Yield: About ⅔ cup
This speedy sauce pairs perfectly with chicken, pork, fish, and veggies (and more!), effortlessly elevating simple weeknight meals. Kid friendly but adults love it too!
  • 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)

In a small bowl, combine all ingredients. The sauce will keep in the refrigerator for 2 weeks or more.


• Easy to adjust: While the above ratios are my personal favorite, if you prefer your honey mustard on the sweeter side, add an extra drizzle of honey. If you prefer a bit more of the mustard flavor, add more in small increments, tasting as you go.

 When using as a salad dressing instead of a dip, I add a tablespoon of lemon juice or apple cider vinegar, give or take a teaspoon depending on desired use.

 For a reduced fat version, you may replace half of the mayonnaise with plain Greek yogurt. In this case, I like to add a squeeze of lemon juice.

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  1. Alexis

    I added the cayenne to the honey mustard for a kick and totally forgot to spritz olive oil on the fillets before baking – I used the sauce for your pretzel fish recipe. Both were delicious despite forgetting that.
    I can’t thank you enough for all the tasty recipes lately.

    1. Ann Post author

      I do love how the cayenne balances this sauce and adds a little something extra. So happy you’ve been enjoying the recipes, Alexis. Thanks for taking a moment to comment.