Homemade Honey Mustard Sauce Recipe

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Wellness Mama » Blog » Recipes » Condiment Recipes » Homemade Honey Mustard Sauce Recipe

Honey mustard is a kid favorite at our house. My kids love it on homemade chicken fingers and on salads. I love it on spring salad with berries. No matter what we eat it on, I don’t care for some of the ingredients in store-bought honey mustard, so I make it myself.

Homemade Honey Mustard

This homemade honey mustard is a great alternative to the store-bought variety. I use just a few simple ingredients that I usually already have on hand.

I whisk together homemade mayo (or this excellent store-bought version), mustard, honey, and spices. I alternate between using Dijon mustard and yellow mustard, but whatever kind or combination you have on hand will work just fine. Also, you can add a dash of cayenne pepper if you like a little kick to your honey mustard.

If you haven’t tried making homemade mayo yet, I highly recommend it. It’s really not difficult and only takes a few minutes. The key is to add the oil super slowly. Like, a drop at a time to start with. If you are egg-free, you can use avocado mayo instead, but the texture and taste will be slightly different. It’ll be a fun green color though!

Ways to Use Honey Mustard Dressing

I use this honey mustard as both a dipping sauce and a salad dressing. I mentioned above that the kids love it for dipping homemade chicken fingers, but they also like it as a veggie dip and a dip for parsnip fries. And I intentionally designed my spring salad with berries to use this honey mustard dressing, but it’s great on all kinds of salads.

I also use it as a marinade sometimes. It is great for grilled meats and excellent on baked chicken. I coat the chicken in honey mustard and dredge it in almond flour and spices. If that isn’t your thing, try mixing it into homemade chicken salad.

I haven’t tried it yet, but I’m intrigued by this idea. We all know that I love one-pan meals.

Homemade Honey Mustard Sauce Recipe

Honey mustard made with homemade mayo, mustard, honey, and spices is delicious as a dipping sauce or salad dressing. 
Prep Time 5 minutes
Total Time 5 minutes
Calories 66kcal
Author Katie Wells


16 servings



  • Combine all ingredients in a small bowl.
  • Whisk until smooth.
  • Store in a sealed container in the refrigerator and enjoy as a dipping sauce, salad dressing, or marinade.


Nutrition Facts
Homemade Honey Mustard Sauce Recipe
Amount Per Serving (1 TBSP)
Calories 66 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 125mg5%
Potassium 10mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 7IU0%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Will store up to a week in the fridge. I recommend making as needed and using right away.

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How do you use honey mustard?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


5 responses to “Homemade Honey Mustard Sauce Recipe”

  1. Savannah Avatar

    I made this and omgggggggg. It is so good. I had made chicken nuggets and fries and I loved it. 30:10

  2. Alyson Avatar

    5 stars
    My kids went crazy for chicken (and their carrots) with this honey mustard dressing. Best I’ve found yet!

  3. Sarah Avatar

    5 stars
    Made this for our onion ring dip! It was great!! So easy to make with items already in the fridge.

  4. Ana Avatar

    5 stars
    There are recipes for homemade mustard as well. And since it’s made with vinegar, it should last a week or longer. And specially if it’s canned.

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