Honey Mustard Sauce for Dipping Recipe - Allrecipes.com
Honey Mustard Sauce for Dipping Recipe
  • READY IN 10 mins

Honey Mustard Sauce for Dipping

Recipe by  

"This tangy sauce goes well with fried chicken or chicken fingers."

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Ingredients Edit and Save

Original recipe makes 3 /4 cup Change Servings
  • PREP

    10 mins

    10 mins


  1. Whisk the mustard, honey, cider vinegar, black pepper, and cayenne pepper together in a small bowl. Slowly pour the oil in a steady stream into the mustard mixture while whisking vigorously until the oil is completely incorporated.
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Reviews More Reviews

Most Helpful Positive Review
Jun 14, 2014

My husband is the hardest food critic and he said this was the best dipping sauce he's had. It is also pretty healthy for a dip. I halved the oil and it was still very tasty.

Most Helpful Critical Review
Apr 20, 2015

This wasn't bad, but I prefer honey mustard sauces that are more creamy. It was probably the large amount of oil in this recipe that gave it a different texture and taste. I cut the amount of oil in half, too. To me, you don't need to add oil to get a good honey mustard sauce.

Jun 16, 2014

I cut the oil down to 1/4 cup but otherwise, loved this recipe! Great balance, went very well with chicken.

Jun 04, 2014

Really really good. Like another reviewer mentioned, great balance. I used my food processor to blend it and slowly added the oil to it. Didn't use the full amount of oil (I used maybe 1/4 cup) and used olive oil instead as I was fresh out of veg oil. Tastes like something you'd get in Wendys or something; great with chicken fingers.

May 29, 2014

Good balance of sweet and tart with the honey flavor being the star, and it emulsified well giving you a perfect dipping texture. Enjoyed this with some chicken fingers, but this would be great for a pretzel dip, as well.

Jan 28, 2015

This is delicious. My husband is a honey mustard fanatic and I have tried to make it in the past only to come up short. This tastes just as good as any honey mustard sauce he's had in a restaurant. I usually make only enough for one meal at a time to control portion size.

Dec 11, 2014

As written, it calls for to much oil. I reduced to 1/4 cup, used olive oil, and the sauce was transformed.

Sep 12, 2014

I made this for a party. Gave it to my husband and daughter to try. I made it as is without the cayenne pepper. Both said it was to oily. Made it again like the other post had said with only a 1/4 cup of oil. They both raved about the one with the 1/4 cup of oil. Now it's a 5 star!!!


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  • Calories
  • 96 kcal
  • 5%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0 g
  • < 1%
  • Sodium
  • 94 mg
  • 4%

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

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