Blend a sharp Dijon with the bright yellow mustard rather than using one alone. Yellow on its own is flatly sour; the Dijon adds a deep, nasal heat that carries the honey's sweetness.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook0 min
Makes3/4 cup
CuisineAmerican
Cost$
VegetarianGluten-freeDairy-free
Contains eggs
Make it vegan: a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for3cup
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Dijon mustard
The deep, wine-sharp backbone. A real Dijon is worth it.
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make Honey Mustard ahead of time? — Yes
Yes — it keeps in the fridge for several days; stir or shake it before serving.
Is Honey Mustard gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Honey Mustard vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has egg and honey. Make it vegan: a flax or aquafaba egg for the egg.
Community Notes
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