I finally nailed a Honey Mustard Sauce For Pork that’s sweet, sharp, and clings like it means business so you’ll keep scrolling.

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I’m obsessed with this sticky, tangy mess of a sauce. I eat it like a sin.

It’s why I keep a jar of 1/2 cup Dijon mustard and 1/2 cup honey in the fridge so I’m never unarmed. But the way it clings to chicken, fries, or a greasy pork chop makes me stop mid-bite and smile.

I use it as Honey Mustard Sauce For Pork and call it my secret when friends ask for a dip. And yes, it’s my go-to Honey Mustard Bbq Sauce Recipe when I want smoky-sweet chaos on the grill.

Always grab a second spoon.

Ingredients

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Dijon mustard: Basically sharp, tangy backbone that gives the sauce some real character.
Yellow mustard: Bright, familiar zing—it’s the friendly, kid-approved mustard note.
Honey: Sticky, floral sweetness that tames the mustard and makes it cling to food.
Mayonnaise: Creamy richness so the sauce feels silky and not just sticky-sweet.
Apple cider vinegar or lemon juice: Plus, a bright acid bite that cuts the sweetness.
Olive oil (optional): Adds a silky mouthfeel and a subtle fruity layer.
Kosher salt: Brings out all the flavors so the sauce doesn’t taste flat.
Black pepper: Fresh heat and a little pop in the back of your throat.
Garlic powder: Savory hint, like a quick whisper of roasted garlic without chunks.
Onion powder: Earthy, sweet background note that rounds the overall flavor.

Ingredient Quantities

1/2 cup Dijon mustard

1/4 cup yellow mustard

1/2 cup honey

1/4 cup mayonnaise (it’s for creamy texture)

1 tablespoon apple cider vinegar or fresh lemon juice

1 to 2 teaspoons olive oil (optional, makes it silkier)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

How to Make this

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1. In a medium bowl combine 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1/2 cup honey and 1/4 cup mayonnaise; whisk until smooth and the honey fully dissolves into the mustards.

2. Add 1 tablespoon apple cider vinegar or fresh lemon juice and whisk again; this brightens the flavor and helps thin the sauce just a bit.

3. Sprinkle in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder; whisk until everything is evenly distributed.

4. If you want a silkier, slightly richer sauce, drizzle in 1 to 2 teaspoons olive oil while whisking; you can skip it if you prefer lighter.

5. Taste and adjust: add a little more honey if you want sweeter, or another 1/2 teaspoon vinegar or lemon juice if you want more tang.

6. For an ultra-smooth texture, press the mixture through a fine mesh sieve or blitz it briefly in a blender or with an immersion blender.

7. Transfer the sauce to an airtight container or jar, cover and chill for at least 30 minutes so the flavors meld together; it gets even better after a few hours.

8. Use within 1 to 2 weeks refrigerated; give it a quick stir before serving if separation occurs.

9. Great with chicken tenders, as a sandwich spread, salad dressing when thinned with a little water or extra lemon juice, or as a dip for fries and veggies.

Equipment Needed

1. Medium mixing bowl — for whisking the sauce together
2. Whisk — to blend mustards, honey and mayo until smooth
3. Measuring cups and spoons — for accurate amounts (1/2 cup, 1/4 cup, teaspoons)
4. Rubber spatula or spoon — to scrape the sides and transfer the sauce
5. Small bowl or ramekin for tasting and adjustments
6. Fine mesh sieve or strainer — if you want an ultra-smooth texture
7. Immersion blender or small blender (optional) — to blitz the sauce extra smooth
8. Airtight jar or container with lid — for chilling and storing in the fridge

FAQ

Q: How long will this honey mustard keep in the fridge?

A: It keeps well for about 2 weeks in an airtight container, sometimes a bit longer, but if it smells off or separates oddly toss it.

Q: Can I use all Dijon or all yellow mustard instead?

A: Yes, you can. All Dijon makes it sharper and tangier, all yellow makes it sweeter and milder. Mix to taste, there's no wrong move.

Q: Is mayonnaise necessary?

A: No, but mayo gives a creamier texture and mellows the bite. Skip it for a lighter, more vinaigrette style sauce.

Q: Can I swap apple cider vinegar for lemon juice?

A: Totally. Lemon gives a brighter fresh zing, ACV is a bit rounder. Use whichever you like or have on hand.

Q: How do I make the sauce silkier?

A: Add the optional olive oil and whisk or blend fast, or use a small blender to emulsify. Let it sit 30 minutes so flavors marry.

Q: Can I use this as a marinade or just a dip?

A: It's great as both. For a marinade, thin it with a little water or oil and marinate chicken for 30 minutes to a few hours. If you marinate longer the honey can make the exterior darken when grilling, so watch the heat.

Honey Mustard Sauce Recipe Substitutions and Variations

Dijon mustard: swap with whole grain mustard or spicy brown for more texture and a little bite; if you want milder flavor use yellow mustard, but use a touch less cause it’s sweeter.
Honey: use maple syrup or agave nectar 1:1 for a similar sweetness and viscosity; if you want less sugar try 2 tablespoons honey + 2 tablespoons water to stretch it without thinning too much.
Mayonnaise (for creaminess): replace with plain Greek yogurt or sour cream 1:1 for tangy creaminess and fewer calories; avocado mashed smooth also works if you want dairy free and silky texture.
Apple cider vinegar or lemon juice: swap with white wine vinegar or rice vinegar at equal amounts for acidity, or use a splash more lemon if you’re after a fresher citrus note.

Pro Tips

1. Chill it longer than you think: letting the sauce sit in the fridge for a few hours makes the flavors mellow and blend better, so don’t rush it, you’ll thank yourself later.

2. Warm the honey slightly before mixing if it’s thick; it blends way easier and stops little sticky clumps from forming, but don’t get it hot or it’ll thin the mayo too much.

3. If you want a smoother, restaurant texture, pulse it briefly in a blender or use an immersion blender for just a second or two, but don’t overdo it or you’ll lose some of the bright tang.

4. Taste and tweak in small steps: add tiny amounts of acid to brighten, or a bit more honey to tame the mustard bite; adjust by teaspoons not tablespoons so you dont accidentally overshoot.

Honey Mustard Sauce Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally nailed a Honey Mustard Sauce For Pork that’s sweet, sharp, and clings like it means business so you’ll keep scrolling.

Servings

servings

Calories

139

kcal

Equipment: 1. Medium mixing bowl — for whisking the sauce together
2. Whisk — to blend mustards, honey and mayo until smooth
3. Measuring cups and spoons — for accurate amounts (1/2 cup, 1/4 cup, teaspoons)
4. Rubber spatula or spoon — to scrape the sides and transfer the sauce
5. Small bowl or ramekin for tasting and adjustments
6. Fine mesh sieve or strainer — if you want an ultra-smooth texture
7. Immersion blender or small blender (optional) — to blitz the sauce extra smooth
8. Airtight jar or container with lid — for chilling and storing in the fridge

Ingredients

1/2 cup Dijon mustard
1/4 cup yellow mustard
1/2 cup honey
1/4 cup mayonnaise (it's for creamy texture)
1 tablespoon apple cider vinegar or fresh lemon juice
1 to 2 teaspoons olive oil (optional, makes it silkier)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Directions

In a medium bowl combine 1/2 cup Dijon mustard, 1/4 cup yellow mustard, 1/2 cup honey and 1/4 cup mayonnaise; whisk until smooth and the honey fully dissolves into the mustards.
Add 1 tablespoon apple cider vinegar or fresh lemon juice and whisk again; this brightens the flavor and helps thin the sauce just a bit.
Sprinkle in 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder; whisk until everything is evenly distributed.
If you want a silkier, slightly richer sauce, drizzle in 1 to 2 teaspoons olive oil while whisking; you can skip it if you prefer lighter.
Taste and adjust: add a little more honey if you want sweeter, or another 1/2 teaspoon vinegar or lemon juice if you want more tang.
For an ultra-smooth texture, press the mixture through a fine mesh sieve or blitz it briefly in a blender or with an immersion blender.
Transfer the sauce to an airtight container or jar, cover and chill for at least 30 minutes so the flavors meld together; it gets even better after a few hours.
Use within 1 to 2 weeks refrigerated; give it a quick stir before serving if separation occurs.
Great with chicken tenders, as a sandwich spread, salad dressing when thinned with a little water or extra lemon juice, or as a dip for fries and veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.