Reviewed: Aug. 21, 2003

I used the comments of others, and used this recipe as a base. I was making this for my children (and I am partial to the bright yellow, very sweet kind myself). So ... I used 1/4 c. yellow mustard, 1/2 cup of honey, and only 1/2 c. of mayonnaise. It was PERFECT!

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105 users found this review helpful

Reviewer:

SYJOHNSON

Reviewed: Feb. 12, 2007

This is great.It is just like the Honey Mustard that you get in a lot of resturants.I used the recipe as written.

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71 users found this review helpful

Reviewer:

CAROLINAWREN247

Reviewed: Oct. 27, 2002

I used 1 cup mayo, 1/2 cup mustard, 1/4 cup light corn syrup, 1/2 cup honey and 1 TBLS dried onion flakes...very tasty and will make this again. Love dipping my french fries or "breaded chicken fingers" (also found on this site) in this sauce.

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66 users found this review helpful

Reviewer:

DREGINEK

Reviewed: Jul. 14, 2007

Exactly what I was looking for: a sweet honey mustard that's the next best thing to restaurant quality. I prefer sweet honey mustard dressings/dips to the heavily mustard based kind, and this one is perfect. I did, however, feel the receipe as written was a little too mayonnaise-y. I added a few extra tablespoons of mustard and honey (tasting all the way) until I got to more of what I had in mind. I will definitely make this again.

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22 users found this review helpful

Reviewer:

CYNDIDH

Cooking Level: Expert

Home Town: Seneca, South Carolina, USA

Living In: Canton, Michigan, USA

Reviewed: Nov. 27, 2010

I'm rating this recipe a 4 star for only the idea of all 3 ingredients put together. I did take the advice of another reviewer, because it just seemed like there would be way too much mayo in the original, and I didn't want it to come out tasting too much like mayo. I used 1/4 c. regular yellow mustard, 1/2 c. honey and 1/2 c. mayo. Came out perfect. :o)

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19 users found this review helpful

Reviewer:

SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

Reviewed: Mar. 11, 2011

When Hubs and I are in Naples, FL, we like to fully take advantage of Stone Crab Claw season which runs from Oct.-May. We love the mustard sauce they're served with but when we stay in and eat them I now know I can make a darn good mustard sauce of my own with this recipe. No criticism of the recipe, necessarily, that our preference was with a little less mayonnaise and honey - I reduced the amount of both by about 1/3, along with adding just a dash of Worcestershire to give it a rounded depth of flavor. Ex -cell-ent. And a darned shame we're at the tail end of the Stone Crab Claw season.

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17 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Feb. 3, 2003

This seemed to have too much mayo and being that I almost never follow a recipe exactly anyway, I played with it until I got what I was looking for. I started with a honey mustard and then added the mayo a little at a time until it looked right. I then added in my honey and just kept tasting along the way. The end result was really wonderful and I served this with fried cheddar cheese sticks. Thanks Nanci!

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14 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: May 19, 2007

This sauce was okay, but way too much mayo. Half or Third the mayo for much better texture and taste. Udate: I tried Honey Mustard Dressing II from this site and found that the ratios listed were perfect!

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10 users found this review helpful

Reviewer:

Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 7, 2003

Good sauce. Mine had a strong mayo taste. ( I guess it depends on what brand you use.) Never the less...I enjoyed this with the breaded chicken fingers on this site. Very versatile too!

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10 users found this review helpful