I spotted this recipe at Deep South Dish a few months ago, and had to try it. It’s since become our go-to honey mustard recipe, excellent for dipping oven-baked chicken fingers in!
Mayo, yellow mustard, dry mustard, dry minced onion, honey, and black pepper.
I didn’t think to take pictures of the putting-together of my batch of honey mustard, so imagine that I did. It’s pretty simple (I say that a lot, don’t I?): whisk everything together, taste, and adjust as necessary.
If you’re making this last-minute, I’d leave the minced onion out because unless it gets plenty of time to sit, the onion is kind of crunchy, and I don’t care for that.
- ½ c. mayo (I use light)
- 1 T yellow mustard
- 1 T dry mustard
- 1 T dry minced onion (leave it out unless you're making it the night before)
- ¼ c. honey
- 3 turns of the pepper grinder
- Whisk everything together, taste and adjust as necessary.