Homemade Honey Mustard: Dressing and Dipping Sauce
Five Minutes, Two Sauces
Once you make honey mustard at home, the bottled kind is hard to go back to. Homemade is brighter, tangier, and you can make it exactly as sweet or sharp as you like.
This post has two versions. The creamy dip is perfect for pretzels, veggies, fries, and crispy tofu or chicken. The dressing is lighter and tangier, made for salads, grain bowls, and roasted vegetables.
Neither one needs any cooking, so the raw honey stays raw and its flavor comes through.
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Honey Mustard, Two Ways
A creamy dip and a tangy dressing.
| Prep5 min | Total5 min | YieldAbout 3/4 cup dip, 1/2 cup dressing |
Creamy Honey Mustard Dip
- 1/4 cup mayonnaise (vegan mayo works great)
- 1/4 cup Dijon mustard
- 3 tablespoons raw honey (we use our Beeholden Farms raw honey)
- 1 teaspoon lemon juice
- Pinch of salt and a pinch of cayenne (optional)
- Whisk everything together in a small bowl until smooth.
- Taste and adjust: more honey for sweeter, more mustard for sharper.
- Chill for 15 minutes if you have time; the flavors blend as it sits.
Tangy Honey Mustard Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons raw honey
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1/4 teaspoon salt and a few grinds of black pepper
- Add everything to a small jar, seal it, and shake hard for 20 seconds until creamy.
- Taste and adjust the seasoning.
- Shake again right before using, since it will separate as it sits.
Equipment: a small whisk for the dip and a glass dressing shaker for the dressing.
Recipe notes: If your honey is crystallized, stir it with the vinegar or lemon juice first until it dissolves, then add the rest. A small grated garlic clove makes the dressing more savory.
What to Serve It With
- Dip: soft pretzels, sweet potato fries, crispy tofu, chicken tenders, or raw veggies.
- Sandwiches: spread the dip on veggie wraps or grilled cheese.
- Dressing: spinach salad with apples and pecans, or drizzled over roasted Brussels sprouts.
- Marinade: use the dressing to marinate tofu, tempeh, or chicken for 30 minutes before cooking.
Looking for more savory ideas? See 10 Ways to Use Raw Honey Beyond Your Morning Tea, or add a kick with homemade hot honey.
Storage and Safety Tips
- Refrigerate the dip in a sealed container for up to 1 week.
- Refrigerate the dressing for up to 2 weeks (or 1 week if you add fresh garlic). The oil may firm up in the cold; let it sit for 10 minutes and shake.
- Not for babies. Honey in any form should never be given to children under 12 months old.
Taste the Difference
Honey mustard has just a few ingredients, so the quality of each one matters. Our raw honey brings a floral sweetness that bottled versions can't match.
Ready to whisk? Shop our raw honey here. Local to Fremont? Pickup is free, and we offer free local delivery to the 94536 zip code on orders of $35 or more.
Want to know what makes our honey raw? Read what raw unfiltered honey is.
