How To Make Honey Mustard

This is a simple way to make a honey mustard glaze that you can put on chicken or pork when baking or even barbecuing!

honey mustard sauce in a small green bowl with a chicken finger dipped in
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This is a simple way to make a honey mustard glaze that you can put on chicken or pork when baking or even barbecuing! Alongside adding tons of flavor to any meat, this can also be used as a delicious sauce!

Why not also try making your own Homemade Mayonnaise? Or you could have a go at making Homemade Worcestershire Sauce!

honey mustard sauce in a small green bowl with a chicken finger dipped in

How To Make Honey Mustard

Honey mustard is one of those universal sauces that seem appropriate pretty much anywhere.

Whether you are dunking chicken into it, or using it to slather a big piece of meat for the grill, honey mustard has the potential to be delicious on literally anything savory.

Despite its deliciousness, however, most people only ever buy it, or eat it as a dip while they are out somewhere – they very rarely make it at home, let alone know how to do so.

So how do you actually make honey mustard? And what is it that makes it so special?    

honey mustard sauce with a chicken finger dipped in sauce

Do You Need To Use Honey?

Honey is the first word in its name for a good reason; though it might not be immediately apparent, that signature quality of honey mustard is the peculiar and unique flavor of honey.

While the main thing it contributes is sweetness, there is also an indefinable quality of honey that makes this sauce so good.

It is an almost savory tanginess that varies massively depending on where the honey comes from and serves to add depth and complexity to the sauce, making it delicious.

The use of honey in this recipe also allows you a huge amount of control to dictate the actual flavor of your glaze. Honey varies drastically depending on where it comes from, and what flowers were in bloom when it was harvested.

You could pick up a really delicious, complex chestnut honey in September for a more intense flavor, or a spring wildflower honey for that simpler, sweeter taste.

Of course, if you didn’t want to have to hunt down some great honey, you could certainly substitute in another kind of sweetener instead.

An equal amount of honey or, if you really have to, some corn syrup, would add the requisite sweetness to help balance the mustard, but it definitely wouldn’t be the same.

So for this recipe, though it costs a little more and takes more effort, splurging on some nice honey is definitely worth it.

honey mustard in a green bowl with a leaf of parsley on top

What Other Kinds Of Mustards Could You Use For This Recipe?

This recipe uses the spicy, tangy, almost impossibly funky Dijon mustard as its base, which creates a profoundly spicy, and almost too-intense flavor.

Though it is nicely balanced by the honey and Dijon, not everyone particularly likes the intense flavors of Dijon. Or they just can’t be bothered to shop for a small, expensive jar of Dijon just for one recipe.

For those that aren’t firmly in camp Dijon for the best mustard ever, here are a few options for other mustard choices for this glaze.


Wholegrain mustard is made from only lightly crushed mustard seeds, producing a chunkier, thicker textured mustard than any other option.

Though the flavor is a lot earthier and slightly richer, it will lack that intense spiciness of Dijon, so should be used if you don’t want it too spicy.


Yellow mustard is that quintessentially available mustard that is used the world over.

Made from simple yellow mustard seeds, vinegar, sugar, and salt, yellow mustard is the choice for those that want that fast food-esque honey mustard flavor.

Simple, unassuming, and deeply yellow, this is the kind of mustard you should serve to a picky eater that wants what they know they like.

English / German

Though Dijon is the mustard most famed for its intense spiciness, English and German mustard likely has it beat for sheer intensity.

Though it might be harder to find, and is usually more used as a condiment on cheese or as an ingredient for meat dishes, this is the choice for those that want even more spicy intensity.

Looking for more great How To Guides? Try these out:

How to Make the Perfect Cheeseboard

How to Make Homemade Chili Seasoning

How to Roast Garlic

Happy Cooking



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How to make honey mustard

This is a simple way to make a honey mustard glaze that you can put on chicken or pork when baking or even barbecuing!
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honey mustard in a green bowl with a leaf of parsley on top
Prep Time
5 minutes
medium bowl, whisk or large spoon
Karlynn Johnston


  • ½ cup mayonnaise
  • 2 Tablespoons Prepared yellow mustard
  • 1 Tablespoon Dijon Mustard (or wholegrain mustard)
  • 2 Tablespoon honey


  • Add the ingredients together and mix well. This is best if let to rest in the fridge for a few hours before using. Stir before using.

Nutrition Information

Calories: 422kcal, Carbohydrates: 47g, Protein: 2g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 1423mg, Potassium: 124mg, Fiber: 2g, Sugar: 39g, Vitamin A: 110IU, Vitamin C: 0.4mg, Calcium: 38mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Jenneke says

    Hi Karlynn, when I lived in Winnipeg, with access to Safeway grocery stores, there was a sauce (in a bottle about the same size as what Worcestershire comes in) you could buy there simply called seafood sauce (I think). Your honey mustard sauce recipe brought that condiment to mind! We used to make a seafood salad with pollock flakes, celery,onions and the sauce as THE key ingredient that made it all come together in a deliciously delightful way! The sauce was cream coloured, pourable in consistency though creamy, a bit sweet and with copious amounts of dill! If you could duplicate that recipe…wow, that would be wonderful!
    Oh, and another recipe from Winnipeg ( there are many) that I’ve tried to replicate without success are the stuffing balls that Sobeys sold in their hot deli section! 😉 They’ve never heard of them here in SW Ontario 🙄
    Thanks for your flapper pie recipe! When I feel a yearning for a Salisbury House pie, your recipe hits the spot!

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