This Honey Mustard Sauce has the perfect balance of sweet and tangy flavors with a deliciously creamy texture. Combine just a few pantry ingredients to make the best honey mustard around. In fact, I think it tastes just like the kind from Wendy’s!
Honey Mustard Sauce
Nothing compares to the original Wendy’s honey mustard dipping sauce, but this recipe comes pretty darn close!
Plus, you only need five ingredients that are probably already in your fridge and pantry.
Honey Mustard Recipe Tips
- Let it sit overnight. While it’s perfectly fine to use your homemade honey mustard right away, the flavor is noticeably better the longer the ingredients have to meld together.
- Want a larger batch? Easily double or triple the amounts for parties or if you want to keep a jar of this honey mustard sauce on hand.
- Make it spicy. For a little extra heat, add a pinch of cayenne powder or a dash of your favorite hot sauce.
Not only is this the best honey mustard for dipping sauce, but you can spread it on sandwiches and wraps as well!
Drizzle some over salads or a tray of roasted vegetables, and even use this homemade honey mustard as a glaze for a variety of grilled or roasted meats.
I promise that once you make this creamy homemade honey mustard sauce, you’re never going to want to buy it premade at the store again.
You can literally make this is just a couple of minutes! This tasty sauce is literally liquid gold!
Honey Mustard Sauce FAQ
When stored in an airtight container, this honey mustard sauce should keep for 3 to 4 days in the refrigerator. Give it a good stir before using it in case any of the ingredients start to separate.
Feel free to use whatever you have on hand, but I’ve found that these brands produce a flavor that’s closest to the Wendy’s version.
Mayonnaise – Hellmans or Best Food are my preferred brands. Miracle Whip has added sugar and spices, making it both sweeter and spicier, and not a great choice for this honey mustard recipe.
Honey – Most varieties you find at the store are filtered to remove pollen and prevent them from crystallizing too quickly. As a result, these tend to be much sweeter and may have a sickly sweet aftertaste. Look for bottles labeled as raw honey, or buy some from your local beekeeper.
Yellow mustard – I use Gulden’s, which I believe is available at most stores in the US. Out of all of the ingredients, this one has the most wiggle room as far as brand goes.
Dijon – Grey Poupon is my top choice, and what sets it apart is the small amount of white wine. Not only does this add acidity, but the brightness helps to balance the natural earthy flavor.
Lemon juice – Freshly squeezed is going to have a better flavor than bottled. You should only need about half a lemon for this honey mustard recipe.
The simple ingredients listed on the recipe card prove that this quick honey mustard sauce could be used with just about any good food. Add this tangy sauce to french fries, chicken fingers, sweet potato fries, chicken tenders, crispy chicken nuggets, baked chicken breasts, pork chops, air fryer chicken strips, and more.
You can even use this favorite dipping sauce to mix with baby spinach or to add some flavor to Brussels sprouts.
I always pair this delicious honey mustard recipe with my homemade chicken nuggets because this delicious sauce is a great recipe to add a little bit of flavor. You can literally pair this honey mustard dip with so many different things!
With love, from our simple kitchen to yours.
Other Homemade Condiments to Try
Honey Mustard Recipe + Video
- 1/2 cup mayonnaise
- 3 tablespoons raw honey
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1/2 tablespoon fresh lemon juice
- Combine ingredients in a small bowl. Whisk until well combined.
- Allow to sit overnight in the refrigerator. You may use immediately, but the flavors meld overnight and become a fantastic creation!
- Serve and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2013, updated and republished January 2024
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