Homemade Honey Mustard Sauce

This is made weekly in our home because living without homemade honey mustard sauce is a no. We use this sauce as a dip, marinade, dressing and more! It takes minutes to put together and is full of all the good stuff. No synthetic oils, glucose or artificial ANYTHING.

I am a huge condiment person. Every meal must have an accompanying condiment of some sort, and this is a good one to have on hand in the fridge. It keeps for 2 weeks in an airtight container, but trust me, it won’t last that long.

When I realized my favorite condiments at the store were full of artificial colours, flavours, glucose, corn syrup, synthetic oils and even NOT REAL EGG, I knew I had to make an alternative at home. This recipe is made using ingredients that are good for you and, turns out, tastes way better than any store bought version.

What Is So Bad About Storebought Sauces?

GOOD QUESTION!

Now firstly, let’s not look at certain foods and label it as “bad” for us. Not a good mindset. But what I do encourage with myself is thinking what can I work towards that would be better or a better option. This may come down to ingredients, price point, etc.

As for sauces, here are just a few ingredients that you will find in them when purchasing from the store:

• Refined Oils: These oils are canola oil, sunflower oil, vegetable oil, safflower oil and corn oils. These oils are banned in certain countries because they do not promote a healthy body, especially when consumed daily. Such oils are also bleached to bring down the heavy gas smell since they are pressed using a gas. It can lead to huge gut problems which can trickle into causing acne, migraines, hormone imbalances, an inflamed body and more. Some health experts say these oils are the worst things your body can consume, and it is in over 95% of snacks, cereals, vegan foods and milks, bars, chips and more sold at your local store.
• Glucose/Corn Syrup: This is just straight up condensed sugar. Now, don’t get me wrong, I really like sugar but prefer using organic cane sugar or honey as they are less processed and more natural. Sugars such as a glucose or corn syrup can disrupt insulin levels, lead to huge gut health problems and that can affect everything else in the body. These types of sugars your body does not know what to do with and they create much harm and inflammation to your system.
• Artificial Colours: Food dyes/colours are man-made chemicals sourced from petroleum. Petroleum is a crude oil product known to make gasoline, diesel, asphalt and plastics. In many store sauces you may find under the ingredients BLUE-1, BLUE-2, RED-2, RED-3, RED-40, GREEN-3, ORANGE-B, YELLOW-5 and/or YELLOW-6. These are artificial dyes/colours. They work to disrupt the general working of the immune system, are harmful to the gut and have cancer causing agents.
• Artificial Flavours: Such flavours are made in a lab, containing dangerous chemicals and toxins for the body. They actually work to not just provide flavour but to trick your brain into having more and more and then even MORE. Plus, there are wide traces of heavy metals in them!

Maybe you aren’t an ingredient person and don’t really care about the stuff above. No problem! You will still be amazed at how good and tasty this sauce is and will keep some handy in your fridge!

If you want some dipping inspiration, be sure to try out my Crispy Sourdough Chicken Tenders! They are the perfect pairing with this honey mustard!

Homemade Honey Mustard Sauce Ingredients

• Egg: We use pasteurized eggs we get from a local farm. This recipe does call for a raw egg but we have used both pasteurized and non-pasteurized with great results! The egg provides that whipped, creamy texture.
• Neutral Tasting Oil: This is an oil that needs to be very light in flavour. An olive oil is much too intense for us, so we love using avocado oil for this. PLUS, unrefined avocado oil is so good for you.
• Liquid Honey: Any will do! This is our sweetness factor.
• Mustard: You can use anything here from your normal hotdog mustard to a fancy dijon. I do love using a basic mustard that does not have artificial anything it with simple ingredients.
• Salt: Sea salt, always sea salt. This adds much flavour.
• Pepper: To warm up the sauce and give it some depth.
• White Vinegar: For a bit of a tang! Can also use apple cider vinegar or white wine vinegar!
• Lemon/Lime Juice: Not only will this help with flavour but also natural preserve the sauce for the weeks to come (if it lasts that long!)

To make and store this recipe, I use these tools. Click the text to shop:

• Wide Mouth Mason Jars
• Coloured Mason Jar Lids
• Hand Blender

*Some links are affiliate*

How To Make Homemade Honey Mustard Sauce From Scratch

First, I do recommend to let your egg sit on the counter for about 20 minutes before making this recipe to help it come to room temperature if you store your eggs ins the fridge. If you don’t have time for that, no problem! This recipe still works with a cool eggs, but the mixture may be more runny that whipped. I actually prefer using a cold egg if I am making this as a salad dressing so I can get a more liquid texture.

This entire process takes about 2 minutes and is ridiculously simple! I use my hand blender and a large mouth mason jar to create this sauce. I like this method because it means less dishes to clean and I can just pout a lid right onto the jar when I am finished. If you do not have a hand blender, use your stand blender instead.

If you want some chicken tenders to dip into this sauce, check out my Crispy Sourdough Chicken Tenders recipe!

STEP 1: WHIP YOUR EGG AND OIL

In a wide mouth jar or other high rise cup, add in your egg first and then slowly your oil. You want to go slow to ensure the oil and egg does not mix but stay separated. Grab your hand blender and place it into the egg/oil mixture right to the bottom of the jar where the egg is sitting. Start pulsing your hand blender on a high speed until you see the egg becoming white and thick. Keep doing this for about 30 seconds and then put it on a continual blend, pulling the hand blender up and down in the jar.

STEP 2: ADD FLAVOUR

Now, add in your remaining ingredients to give this sauce some flavour. Grab your hand blender again and blend the entire sauce together until it is one uniform colour, a pretty yellow.

STEP 3: EAT

You are ready to use this sauce immediately! Great for dipping veggies or chicken tenders, pouring over greens or even as a sandwich spread.

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How To Store

Store in an airtight container in the fridge for 2 weeks.

If you enjoyed this recipe, be sure to share and tag me @sarahthereseco on Instagram and come back here to rate and leave a comment!

Homemade Honey Mustard Sauce

Say goodbye to store-bought honey mustard! This recipe is filled with all the good stuff and tastes incredible. It is tangy, sweet and the perfect sauce for just about anything.

5 from 1 vote

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Ingredients

• 1 Large Egg
• 1 Cup Neutral tasting oil I use Avocado Oil
• 1½ Tablespoons Liquid Honey
• 2 Tablespoons Mustard
• ½ Teaspoon Salt
• ½ Teaspoon Pepper
• 1 Tablespoon White Vinegar
• 1 Tablespoon Lemon or Lime Juice

US Customary – Metric

Instructions

1. In your hand blender container, add in your egg first and then slowly add your oil. Grab your hand blender, put it all the way in the container right down to the bottom and start pulsing the blender on a high speed. You will see the egg start to blend and become thick and creamy. Continue doing this for about a minute.
2. Now start bringing the blender up and down to help incorporate the oil. Once fully blended, add in your remaining ingredients and start to blend again, bringing the blender up and down. I like to blend it about 2 minutes more to help with consistency and texture!
3. Serve alongside veggies or chicken tenders or inside a wrap.
4. Keeps in the fridge in an airtight container for 2 weeks.