Only 6 ingredients needed to make this sweet, tangy and perfectly balanced sauce. Hands down THE BEST Honey Mustard Dressing and Dipping sauce you’ll ever taste!
This recipe is one that I’ve had in my repertoire for decades. This recipe is 100% inspired by a local restaurant my sister and I would meet up at once a week for lunch with her co-workers. The restaurant itself wasn’t anything spectacular food-wise but it was the people and environment that made it special. It got to the point where we were there so much that they’d make my sister special items off of the menu. I was in that phase where I was anti-onions and their version of a ‘bloomin’ onion while, looking absolutely amazing, I would neeeeeeeeeeeeeeeeeever partake in. NO WAY.. it had onions! But their batter was incredible and they always served it with their own honey mustard sauce.
For me they’d flash fry the fries then dip the fries in their onion batter then fry again. Oh yes it was 100% unhealthy and I loved every single heart-attack inducing fry. For my sister, they’d take their mushrooms for steaks and batter dip them. They took care of us needless to say. For years I begged for the recipe of their sauce but they refused to share it until one day the owner said “Lori if you can name 2 ingredients that aren’t honey or mustard I’ll give you a clue.” Challenge accepted. Trust me I did try the whole honey and mustard and yeah… that doesn’t make true honey mustard.
It took me a while to figure it out but eventually I cracked “the case” and realized mayo was a huge factor in it. And you know how I feel about mayo. I’m not having it but sadly this recipe needs it. You can try plain yogurt but honestly it’s not quite the same result. It’s good but it’s too thick. So when I took my findings back to the owner showing all 6 ingredients he was in shock, said I “had a real talent” and said now all I need to do is adjust my measurements. But the truth is, I actually liked mine better.
I cannot tell you how many bottles of this I made for folks throughout the years. It got the point where I was making it so much that I couldn’t stand the sight of it or the smell of mustard. Mayo, well, I’ll always hate you. It’s not you; it’s me. Eventually I stopped making it as it was one of those foods where I didn’t want to hate and if I kept making it as much as I did I would have ended up hating it and this is way too delicious to never have again.
A few weeks ago I had made some boneless wings, fries and onions rings for lunch – you know, the healthy stuff (lol) and just was not feeling ketchup or ranch. Don’t get me wrong they are awesome but I was just tired of them. That’s when this recipe came out of the cobwebs of my mind. Funny thing is, even though I hadn’t made it at least 12 years I knew exactly what went in it and how much. I have to admit I did smile as I was whisking it as I kept thinking about my sister and how much she loved this recipe. How many times she’d call me with her ‘order’ and how many times she’d call me a ‘jagoff’ (Pittsburgh slang) for not giving her my recipe. Yes i’m that protective of my recipes. Plus my sister had the gift of gab and while it would have been completely innocent she would have given the recipe to someone.
I miss my sister – should would have loved this post. *sigh*
Once I mixed it up, I popped it in the fridge to chill as I wanted it to thicken just slightly plus it gave me time to make my ‘healthy lunch’ LOL. As I plated lunch, like clockwork, Mr. Fantabulous came into the kitchen with a ‘Oh hey you made US lunch!’ lol I so love that man! He grabbed the ketchup and when he saw me grab the honey mustard I got the “hey, what’s that???” look. I just smiled, put some in 2 dipping containers and put one in front of him.
I’m assuming he loved it as not only did he use all of the sauce in his dipping cup but he also graciously “swapped” cups with me since I had some left in mine. LOL I just sat there and giggled until he grabbed the bottle and refilled mine. When we finished lunch he stood up, leaned over and kissed me on the forehead with honey mustard covered lips. I swear I married a 6 year old at times. He was being cutesy apparently. He laughed, helped me wipe off my forehead and said “Honey that’s a winner. That sauce is awesome!”
He’s right, this sauce is awesome and one that every fridge needs. And that’s, honestly, the reason why I’m sharing a recipe that I coveted for years. This recipe is one that I want the world to enjoy and love. It’s that amazing and it’s selfish of me to hold on to it any longer. Plus I love you guys!
Items used and HIGHLY recommended:
I am in LOVE LOVE LOVE with these glass bottles! They are PERFECT to store this dressing in plus all of your other homemade sauces and dressings!
- 3/4 cup yellow mustard
- 1 cup mayo
- 1/3 cup honey (can add more if you like it sweeter)
- 1/4 cup white sugar
- 1 – 1 1/2 tablespoon lemon juice (again this depends on how tart you want it)
- 3/4 teaspoon ground black pepper
- Whisk everything together and then store in the fridge in a covered jar or container. Chill for at least 1 hour to allow the flavors to marry.
- Will last~3 months in the fridge