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READY IN 5 mins

Ancho Honey Mustard Sauce

Read Reviews (18)

"Smoky meets sweet-and-spicy. Keeps well and has lots of creative uses: use as a dipping sauce, salad dressing, or drizzle on burgers." — cheffjeff

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Original recipe makes 1 cup Change Servings

1/2 cup Dijon mustard
1/2 cup honey
2 teaspoons ancho chile powder

2 teaspoons garlic powder
1 teaspoon rice wine vinegar

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Directions

Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.

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PREP 5 mins
READY IN 5 mins

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Wow! What a great sauce. It was easy to make and was absolutely wonderful. I didn't have any ancho chili powder so I used Chipolte Chili Powder. It carried a pretty big kick. Ancho might not be as spicy so I would probably cut back a little of the chili powder if i were to use chipolte again. I made to use with chicken tenders but decided to make into a spinach salad with tenders on the top and used the sauce as a dressing. Awww...it was so good. Used white corn and black beans as a side. WTG cheffjeff

—Tonya W

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Jul 27, 2010

Great taste. Looked everywhere for ground anco and couldn't find it (even in specialty markets) but substituted paprika and it worked. I have some whole dried anchos that I'll grind up for next time when I have more time.

—sizial

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19 Ratings

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Jun 13, 2011

This tasted very sharp to me, so I had to thin it out with Ranch dressing, and then it was WONDERFUL as a sauce for sweet potato fries! Thanks for the recipe!

—JARRIE

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Oct 04, 2010

i replaced the honey with tai red chili paste because i wanted it a little spicy with the sweet, excellent recipe!

—jerseyguy

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Mar 01, 2010

I've never been a fan of honey mustard, but adding the chili powder was great. I served this with a baked chicken nugget recipe on this site too. Great match.

—Beckythebarber

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Dec 03, 2011

This a great sauce, versatile as a salad dressing or dipping sauce. I used as dressing for salad, and as a dip for mushrooms and bread. Straight up delicious. Truly a sweet-meets-heat item. The chipotle powder gives it a great smokiness and heat, balanced by the sweetness of the honey. It took three days to use up the sauce, and the heat definitely increased each day--which is great since I enjoy food with a kick. One of the best things about this is you can distinctly tell as a dressing this is fresh--the taste is absent the distinct flavor of preservatives and artificial components of commercially made dressings. Awesome. Super easy to make. 5 minutes tops, and you have a natural and low-calorie dressing with great flavor...

—copetenn

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Dec 08, 2010

I love sauces and dips that are flavorful and versatile! I used this sauce to accompany the Chicken Nut Puffs appetizer and it was delicious! This sauce also freezes well, so I just take it down the night before I need it and serve it with our appetizers. Great recipe!

—Geri

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Apr 05, 2010

Great on ham! Added some dill for extra flavor and color. Will make again for sure!

—Trystan's Mommy

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Nutrition

Calories
84 kcal
4%

Carbohydrates
21.4 g
7%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.3 g
1%

Protein
0.3 g
< 1%

Sodium
376 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ancho Honey Mustard Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 84
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 376mg 15 %
** Potassium 35mg < 1 %
Total Carbohydrates 21.4g 7 %
Dietary Fiber 0.3g 1 %
Protein 0.3g < 1 %
** Sugars 17.6g
Vitamin A 3 %
Vitamin C < 1 %
Calcium < 1 %
Iron 2 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 3 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.