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Using both Dijon and yellow mustard together gives this sauce more depth than either alone would - Dijon brings sharpness and a bit of complexity, while yellow mustard adds the familiar tang most people expect from honey mustard. Maple syrup alongside honey rounds out the sweetness with a slightly different, less floral note that plays well against the mustard's bite.
Per serving
90kcal
Calories
8g
Carbs
7g
Fat
7g
Sugar
Prep Time
10 min
Cook Time
0 min
Servings
8 people
Difficulty
easy
Follow step-by-step with voice guidance.
In a bowl, whisk together the mayonnaise, Dijon mustard, and yellow mustard until smooth.
Add the honey and maple syrup, whisking until fully combined.
Stir in the apple cider vinegar and a pinch of salt.
Taste and adjust sweetness or tang as needed, adding more honey for sweeter or more vinegar for tangier.
Cover and refrigerate for at least 15 minutes before serving to let the flavors meld.
Serve with chicken tenders, pretzels, or as a sandwich spread.
Use Both Mustard Types: Combining Dijon and yellow mustard gives more complexity than using just one, balancing sharpness with familiar tang. Adjust Sweetness Gradually: Add honey and maple syrup a little at a time and taste as you go, since preferences for sweetness in honey mustard vary quite a bit. Let It Rest Before Serving: Even a short 15-minute chill helps the flavors meld together into a more cohesive sauce.
Yes, substitute Greek yogurt for a tangier, lighter version, or use an equal amount of extra Dijon mustard whisked with a little olive oil for a mayo-free sauce.
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