Reviewed: Apr. 7, 2012

I omitted the green onions because I havent seen it in a traditional honey mustard sauce. Made a good dip.

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Reviewer:

soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: May 20, 2011

I made this sauce as a dip for the baked chicken nuggets and boy this was a winner. I used Grey Poupon and eased up a bit on the onion powder. It has a nice smooth tang but sweet cause of the honey and it is now going into my recipes as a keeper!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: May 7, 2011

I added 1 TBL of cornstarch to make it alittle thicker...it was perfect after bring it to a lite boil for about 2 or 3 mins...I didnt add green onion because I didnt have any ,but I did add some tabasco for a kick.

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Reviewer:

SOHOL

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Cooking Level: Professional

Home Town: Glen Ellyn, Illinois, USA

Living In: Sarasota, Florida, USA

Reviewed: Feb. 6, 2011

Great dipping sauce,used ginger by mistake instead of garlic and it was still good. Thank you, Michele.

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Reviewer:

ready403

Cooking Level: Intermediate

Reviewed: Jul. 21, 2010

I thought this was an easy recipe, and a great start. I used a little less water, and I added a little sour cream at the end to make it more creamy. Next time I would half the honey.

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Reviewer:

Sadie

Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA

Living In: Sherwood, Wisconsin, USA

Reviewed: May 29, 2010

After reading previous reviews I decided to reduce the water to 1/3 cup and use warm water to help dissolve the honey more quickly, and I added an extra 1/2 tsp of cornstarch. With the modifications I made I only had to simmer this for about 2 minutes before adding the mustard. I preffered a streamlined version of this. By omitting the lemon, and green onion and swapping the onion powder for garlic powder it tasted like a bottled dipping sauce.

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