Recipe

Luxurious Honey Mustard

Zesty, tangy, and just sweet enough, this creamy honey mustard tastes like the fancy steakhouse version but comes together in minutes with pantry staples.

By Matt Campbell

•

4.9

A small glass bowl of creamy honey mustard with a spoon on a wooden board, surrounded by mustard seeds, a lemon wedge, and a drizzle of honey

Jump to Recipe

Honey mustard gets treated like a kid’s menu dipping sauce, but it does not have to live that life. This is the luxurious version: bright and tangy up front, mellow sweetness in the middle, and a tiny peppery bite that makes you keep going back for “one more dip.”

It is the kind of sauce that instantly upgrades whatever is in your fridge. Chicken that felt boring becomes dinner. Roasted vegetables feel intentional. A turkey sandwich suddenly has a point of view.

A spoon lifting a ribbon of honey mustard from a bowl, showing its creamy texture

Why It Works

Balanced flavor: Dijon brings zip, honey brings warmth, and lemon keeps it tasting fresh instead of flat.
Steakhouse texture: A little mayo makes it creamy and clingy, perfect for dipping and dressing. Whole grain mustard adds a little pop if you want it.
Fast and flexible: Mix it in one bowl, then adjust sweetness or tang to match what you are serving.
Pantry friendly: No weird ingredients, just smart ratios and a few chef-y tweaks.

Pairs Well With

Storage Tips

Refrigerate: Store in a sealed jar or container for 7 to 10 days. The flavor actually gets better after a few hours as it melds.

Stir before using: If it separates a bit (totally normal), give it a quick stir or shake.

Do not freeze: Mayo-based sauces tend to break and turn grainy after thawing.

Make-ahead tip: If you want it extra smooth and “fancy,” blend it for 10 seconds with an immersion blender right before serving.

Common Questions

Can I make this without mayo?

Yes. Swap the mayo for Greek yogurt (tangier, lighter) or sour cream (richer). Start with the same amount and adjust lemon and honey to taste.

What kind of mustard is best?

Dijon is the base for that zesty, restaurant-style flavor. You can mix in a little whole grain mustard for texture, but I would not use only yellow mustard unless you want a milder, more nostalgic vibe.

How do I make it spicier?

Add a pinch of cayenne, a few cracks of black pepper, or a small spoonful of horseradish. Taste after each addition since heat builds fast in creamy sauces.

How do I thin it into a salad dressing?

Whisk in 1 to 3 teaspoons of warm water a little at a time, or use a splash of apple cider vinegar for extra tang.

Why does mine taste too sweet?

Easy fix: add more Dijon or a squeeze of lemon. Salt also helps “turn down” sweetness, so add a tiny pinch and taste again.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small mixing bowl
Whisk or fork
Measuring spoons
Microplane or fine grater (optional, for garlic)
Small jar with lid (for storing)

I started making honey mustard because I wanted one sauce that could handle my whole week: dip for crispy chicken, dressing for whatever greens were about to wilt, and a sandwich spread that did not taste like it came from a packet. After a few batches, I realized the secret is treating it like a “real” sauce. A little acid. A little creaminess. A little bite. Now it is my default move when dinner needs a quick glow-up and I do not feel like creating a second pan to wash.