I have been stepping my wing game up lately! It is football season and with college bowl games and NFL playoffs coming up, you can bet I will be grabbing some of this honey mustard sauce for my chicken wings! The Seahawks are the #1 seed in the NFL and in this house, we celebrate by air frying up a huge batch of crispy wings and that air fryer works overtime to serve up wings throughout the entire game. I always have a variety of sauces for my wings, but this honey mustard sauce is a must, every time!
I love this a creamy, tangy sauce. The sweetness of the honey, the boldness of the dijon mustard, and the buttery creaminess from the healthy portion of butter. Plus, it is very versatile and can be used in many different ways. Keep reading below to see other recipes this sauce goes well with.
What is honey mustard sauce made of?
This honey mustard sauce only takes a few minutes to put together and it is the most incredible, delicious sauce made from simple ingredients that you already have in your pantry.
- Dijon mustard
- Yellow mustard
- Apple cider vinegar
What does honey mustard go well with?
Honey mustard is very versatile and can be used on pork chops, chicken wings, or salmon. I love to use it as a glaze while grilling fish, the heat will begin to thicken the sauce as the fish cooks and make an awesome, thick, sweet glaze. I also will thin it out with olive oil and use it as a dressing for my salad.
Check out these recipes to go along with your honey mustard sauce.
Wings! Of course you cannot go wrong with wings! These air fryer honey mustard chicken wings are incredibly easy and super crispy! They cook up very fast and are very juicy.
PULLED PORK! Probably my favorite thing to cook for a large BBQ gathering. Smoked pork butt is so much fun because there are so many ways to prepare it. In this recipe for pulled smoked pork butt (shoulder), I inject the huge piece of meat with a marinade and smoke it for over 12 hours on charcoal and hardwood. Add this honey mustard sauce as one of the sauce options at your party!
It is the holiday season so I have eaten LOTS of turkey lately. I recently made a wet brined Traeger smoked turkey and had some of this honey mustard sauce to go along with it, so good!
These roasted pork chops with honey mustard sauce are so delicious! They are moist and tender and the honey mustard provides a welcoming sweet tang to make your mouth happy!
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Honey Mustard Sauce
This honey mustard sauce is easy and fast to make. It is perfect with chicken wings but also makes a great sandwich spread.
- 1/2 cup butter, cubed
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/2 cup yellow mustard
- 1/4 cup dijon mustard
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon salt
- Melt the butter in a saucepan over medium heat. Add the garlic and stir for 30 seconds.
- Add the rest of the ingredients and whisk until well incorporated and the honey is completely dissolved.
- Serve warm or at room temperature.
- Store the sauce in a sealed container in the fridge for up to 2 months.
- The sauce will thicken up and separate when it gets cold. Just reheat it in a saucepan or the microwave when you are ready to use it. If it separates, stir it well with a whisk.
Nutrition Information:Yield: 14 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 285mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Wednesday 3rd of June 2020
honey produce HMF(hidroxy methyl forforal) when is cooked and gets hot in this recipe of honey mustard sauce. what's your opinion?
Friday 5th of June 2020
Armita, that is true. HMF will be produced in many foods that contain fructose and this formation of it is accelerated with heat. It will even form at room temperature, although it will take much longer for this buildup to occur. HMF is not harmful to consume, so in the end, it is more of an indication of storage and heat treatment of the honey and not at all a food safety concern.
Any refined honey will contain HMF already, so if you are using raw honey then heating it up is certainly going to introduce HMF. However, this recipe only cooks the honey for long enough to dissolve the honey, so it is unlikely that any HMF will form, or at least it will be minimal.