We go through a lot of honey mustard in this house as Zaylee wants it with pretty much everything. Several months back I noticed something that had me puzzled and got me to thinking just a bit. There was some honey mustard left on her plate and it had a congealed like texture to it after sitting for a bit. Needless to say I decided it was time to stop buying the stuff and learn to make it myself. It took a few tries before I finally got it to where she likes it, and us too. It’s creamy and the pinch of cayenne just adds to the flavor and the best thing about it, it doesn’t congeal if left sitting in a bowl or plate. This recipe makes enough for 2 people, I make it as needed, feel free to double or triple the recipe.
Buying store bought dressings and sauces can be a convenience for many of us but learning to make your own is better for you and most often tastes better than store bought. I ditched bottled salad dressing years ago and make my own when I fix salad for us. I don’t know why it took me so long to see that the honey mustard congealed, I don’t usually let dishes sit so maybe that’s why, but I feel so much better knowing she’s not eating that stuff anymore. My whole family ate Thousand Island dressing as I was growing up, it’s still my favorite too. It wasn’t bought at the store, it was mixed together in a bowl using mayo, ketchup and sweet pickles. That’s what we had and it was good. Now, I will say I do keep a small bottle of ranch in the fridge as we like it to dip fried veggies in and fried pickles as ranch is not a dressing I fix homemade…yet.
Homemade Honey Mustard Sauce/Dressing
- 1/2 C. mayo
- 3 T. yellow mustard
- 2 T. honey
- 1 T. apple cider vinegar
- good pinch cayenne pepper
Whisk all ingredients together, cover and store in the fridge. Use within 1 week.