How to Make Honey mustard Dijon sauce

How to Make Honey mustard Dijon sauce - 1 3
  • Dijon mustard: 60g
  • Honey: 30g
  • White wine vinegar: 20g
  • Olive oil: 50g
  • Salt: 2g
  • Black pepper: 1g
  • Optional: Garlic (1 clove, minced)
Per serving
Calories: 225 kcal
Proteins: 0.5 g
Fats: 12 g
Carbohydrates: 27 g
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  • In a mixing bowl, combine the Dijon mustard, honey, white wine vinegar, olive oil, salt, and black pepper. If you prefer a garlic flavor, you can also add the minced garlic at this stage.
  • Whisk the ingredients together until they are well combined and form a smooth, creamy sauce.
  • Taste the sauce and adjust the seasoning if necessary. You can add more honey for sweetness, more mustard for tanginess, or more salt and pepper to taste.
  • Transfer the honey mustard Dijon sauce to a jar or airtight container for storage. It will stay fresh in the refrigerator for up to two weeks.

The honey mustard Dijon sauce is incredibly versatile and can be served with various dishes. It is commonly used as a dipping sauce for chicken tenders, nuggets, or crispy fried foods. It also pairs well with grilled meats, sausages, and sandwiches. Additionally, it can be used as a dressing for salads or as a glaze for roasted vegetables.

Honey mustard Dijon sauce is a delightful balance of sweet and tangy flavors. The combination of Dijon mustard and honey creates a creamy and versatile sauce that complements a wide range of dishes. Its smooth texture and flavorful taste make it a popular choice for both dipping and dressing purposes.

Facts about the sauce:

  1. Dijon mustard, a key ingredient in this sauce, originates from the city of Dijon in France. It is known for its strong, spicy flavor compared to traditional yellow mustard.
  2. Honey, the second main ingredient, not only adds sweetness to the sauce but also provides various health benefits due to its natural antioxidants and antimicrobial properties.
  3. Emulsified sauces like this honey mustard Dijon sauce are stable mixtures of two immiscible liquids, in this case, oil and vinegar. The mustard acts as an emulsifier, helping to combine the oil and vinegar into a cohesive and smooth sauce.
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