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Mustard Dipping Sauce Recipe
Ash Tyrrell

Mustard Dipping Sauce Recipe

I make this mustard dipping sauce almost every week, and my jar never stays full for long. It is creamy, tangy, and just sweet enough to keep everyone reaching for one more dip. I love that this honey mustard dipping sauce needs only five simple ingredients from my fridge and pantry.
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Total Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup mayonnaise: Creates the creamy base so use full-fat for the smoothest texture.
  • 2 tablespoons prepared yellow mustard: Adds the classic tangy bite so pick a mild, smooth brand.
  • 1 tablespoon Dijon mustard: Brings a deeper sharper flavor, so skip grainy mustard here.
  • 2 tablespoons honey: Balances the tang with gentle sweetness and runny honey mixes in easiest.
  • 1/2 tablespoon lemon juice: Brightens the whole sauce so squeeze it fresh instead of using bottled.

Method
 

  1. Set out all your ingredients before you begin. Measure the mayonnaise, both mustards, honey, and lemon juice into small bowls. Having everything ready makes the mixing quick and mess-free.
  2. Spoon 1/2 cup of mayonnaise into your medium mixing bowl. Use a spatula to scrape the measuring cup clean. This creamy base holds the whole sauce together.
  3. Add 2 tablespoons of yellow mustard and 1 tablespoon of Dijon mustard to the bowl. Together, they give this Dijon mustard dipping sauce recipe its balanced tang. Stir gently so the mustards start blending into the mayo.
  4. Drizzle 2 tablespoons of honey over the mustard mixture. If your honey is thick, warm the spoon under hot water first. The honey adds the sweet finish that makes this sauce so addictive.
  5. Squeeze in 1/2 tablespoon of fresh lemon juice. It cuts through the richness and keeps the sauce tasting light. Please do not skip it, because it makes every flavor pop.
  6. Whisk everything together until you see no streaks of mustard or honey. The sauce should look silky and pale golden. Take a quick taste to make sure the balance feels right to you.
  7. Move the sauce into an airtight container and cover it well. Chill it in the refrigerator overnight so the flavors can melt together. I find the taste is much deeper and rounder after this rest.
  8. Give the chilled sauce one good stir before serving. Spoon it into a small bowl and set it out with your favorite snacks. It is now ready to dip, drizzle, or spread.

Notes

  • I always stir the mustards into the mayonnaise first, because it keeps the sauce from clumping when the honey goes in.
  • I chill the sauce overnight every single time, since the flavor is noticeably better the next day.
  • I use good-quality mayonnaise, because a cheap one can taste flat and slightly sour.
  • I taste the sauce before chilling and add a touch more honey or lemon juice if it needs balance.
  • I warm my measuring spoon under hot water before scooping honey, so it slides right off.
  • I whisk for a full minute, because a well-mixed sauce feels silkier on the tongue.
  • I add a tiny pinch of black pepper when I want a little extra warmth in the background.
  • I store the sauce in a small glass jar, which makes it easy to shake or stir before serving