Three simple ingredients are all it takes to make an at-home version of your favorite restaurant dipping sauce. Traditional with chicken tenders, we also enjoy this with pretzel crusted fish and spinach salads. I love how the optional sriracha sauce balances the honey.
Yields: 6 tablespoons
1/4 cup mayonnaise (see notes for Greek yogurt option)
1 tablespoon Dijon mustard
1 tablespoon honey
Optional: 1-2 teaspoons (or to taste) sriracha sauce (my favorite!) or a dash of cayenne pepper; 2 teaspoons lemon juice*
In a small bowl, whisk together the mayonnaise, mustard, honey, and optional sriracha sauce. At this point, taste. 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.
Store, covered, in the refrigerator.
When using as a salad dressing instead of a dip, I like to add 2 teaspoons of lemon juice.
For a reduced fat version, you may replace half of the mayonnaise with Greek yogurt. In this case, I like to add the lemon juice whether used as a dip or a dressing.