Name: Honey Mustard Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup mayo (*I used vegan mayo for a lighter version); 3 tbsp raw wildflower honey; 3 tbsp dijon mustard; 1/2 tsp apple cider vinegar; 1 pinch paprika or smoked paprika

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Sweet, savory, and perfect for dipping fries or on top of salads--this is the sauce that I never go without! Bonus: it’s way better than anything from a bottle!

Photo of honey on a golden spoon dripping into the freshly made honey mustard sauce.

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Honey mustard sauce is the best, anytime there are fries around, if I can’t have a really good ranch dressing, then I’ll need honey mustard sauce! Same goes for veggie burgers, I almost always skip the cheese, so I need a good sauce.

WHAT'S IN THE SAUCE?

I prefer to use local raw honey, but you can use any honey that you like. I also prefer to use vegan mayo, but regular will work here as well.

This sauce is pretty simple containing just a few things, like:

Raw honey
Vegan/Regular/Light mayo (I like this brand by Best Foods)
Dijon Mustard
Raw ACV (Bragg’s is great)
Paprika or Smoked Paprika for a smoky flavor

That’s it, just five ingredients and however long it takes you to put those items into a bowl and whisk it smooth!

IT'S ALL ABOUT THE HONEY, HONEY

Really, use a quality honey in this sauce. I like to use local raw honey. Or raw wildflower honey from the grocery store.

If you're unsure of where to source your honey, a local farmers' market should always be the first place to look. I've also found some great local honey on Facebook marketplace!

Fresh raw honey drizzled into honey mustard sauce.

SUBSTITUTIONS

HONEY: This is honey mustard sauce, I don’t suggest substituting the honey for agave (it's too sweet for me, personally), but if you’d like to use pure maple syrup, that works but I'd call it maple mustard sauce. It won’t have that classic sweet honey flavor.

MAYO: If you’re not vegan or have a favorite mayo that you like, that will work here. Miracle whip will work, all the mayo styles will work. Use any that you like.

DIJON MUSTARD: I used the classic Grey Poupon Dijon, but any dijon will work. Don’t use country dijon, though. It might come out a little off if you do.

APPLE CIDER VINEGAR: I used raw ACV, but pasteurized works just as well. If you don’t have ACV or don’t like it, you can use distilled white vinegar.

PAPRIKA: If you don’t have paprika, just leave it out. I’ve used a pinch of smoked paprika a time or two, and if you like a little smokiness, you can use that!

VEGANS + HONEY

Some vegans don’t consume honey, and some do. I don’t subscribe to a label, and I’ll just say it: I enjoy honey and on special occasions I eat outside of a plant-based diet. I think honey is delicious, ethical, and I believe you can get it sustainably!

Many vegans believe that honey is actually vegan and can be sustainably sourced. If you’re looking into more information on this topic, I suggest checking out this article by Dr. Michael Gregor. It’s more of a think-piece than a piece of scientific writing, but I agree with him and perhaps and perhaps someone else will enjoy his philosophy.

If you choose to eat honey as a vegan, I support you. If you don’t choose to eat honey as a vegan, I also support you! This website supports positivity, and great food. Not special diets or restrictive eating.

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HELPFUL KITCHEN TOOLS + INGREDIENTS

Honey on a golden spoon dripping on to a backsplash with drizzles of honey.

IF YOU LOVE THIS RECIPE

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