📝 About This Recipe
This isn't your average sandwich spread; it's a sophisticated, velvety emulsion that strikes a perfect chord between piquant heat and floral sweetness. By blending three distinct types of mustard with raw wildflower honey and a touch of smoky spice, we create a multidimensional condiment that elevates everything it touches. Whether used as a decadent dipping sauce or a refined salad base, this recipe delivers a professional-grade balance of acidity and creaminess.
🥗 Ingredients
The Mustard Base
- 1/2 cup Dijon Mustard (high quality, such as Maille)
- 1/4 cup Whole Grain Mustard (for texture and pop)
- 2 tablespoons Yellow Mustard (for classic tang and color)
The Sweet & Acidic Elements
- 1/2 cup Raw Wildflower Honey (local honey provides the best floral notes)
- 2 tablespoons Apple Cider Vinegar (unfiltered preferred)
- 1 tablespoon Fresh Lemon Juice (adds a bright citrus finish)
The Creamy Emulsion
- 1/3 cup Mayonnaise (full-fat for the best mouthfeel)
- 2 tablespoons Greek Yogurt (plain, adds a subtle lactic tang)
Seasonings & Aromatics
- 1/4 teaspoon Smoked Paprika (for a hint of depth)
- 1/2 teaspoon Garlic Powder (finely ground)
- 1/4 teaspoon Onion Powder
- 1 pinch Cayenne Pepper (optional, for a tiny kick)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
👨🍳 Instructions
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1
Begin by selecting a medium-sized non-reactive mixing bowl (glass or stainless steel) to ensure the acidity of the mustard doesn't react with the container.
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2
Add the Dijon mustard, whole grain mustard, and yellow mustard to the bowl. Use a small whisk to blend them until the colors are marbled and beautiful.
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3
Slowly pour in the wildflower honey. If your honey is too thick or crystallized, warm it in the microwave for 10 seconds until it reaches a fluid, pourable consistency.
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4
Whisk the honey and mustards vigorously for about 1 minute. This ensures the sugars in the honey fully integrate with the mustard solids.
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5
Incorporate the mayonnaise and Greek yogurt. These fats will act as an emulsifier, transforming the sharp mustard into a silky, spoonable sauce.
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6
Add the apple cider vinegar and fresh lemon juice. The acidity will immediately thin the sauce slightly and brighten the overall flavor profile.
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7
Sift in the dry spices: garlic powder, onion powder, smoked paprika, and the pinch of cayenne. Sifting prevents any spice clumps from forming in the smooth sauce.
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8
Season with the kosher salt and freshly cracked black pepper. Start with a small amount and adjust later.
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9
Whisk the entire mixture in a circular motion, then a figure-eight motion, until the sauce is completely homogenous and glossy.
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10
Taste the sauce using a clean spoon. If it's too sharp, add another teaspoon of honey. If it's too sweet, add a splash more vinegar.
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11
Transfer the honey mustard to an airtight glass jar or a squeeze bottle for easy serving.
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12
Cover and refrigerate for at least 30 minutes before serving. This 'resting' period allows the dried spices to hydrate and the flavors to marry perfectly.
💡 Chef's Tips
Always use high-quality honey; the floral notes of raw honey provide a complexity that processed honey lacks. If you prefer a thinner consistency for salad dressing, whisk in 1-2 tablespoons of extra virgin olive oil at the end. To make it vegan, substitute the honey with agave nectar and use a vegan-certified mayonnaise. Avoid using metal bowls for long-term storage, as the vinegar can cause a metallic off-flavor over time. For an extra spicy version, add 1/2 teaspoon of dry mustard powder or a dash of hot sauce.
🍽️ Serving Suggestions
Serve as a classic dip alongside crispy buttermilk fried chicken tenders or nuggets. Drizzle over roasted Brussels sprouts and pecans for a savory-sweet side dish. Use as a gourmet spread for a pretzel-bun ham and swiss melt. Whisk with a little extra oil to create a stunning dressing for a spinach and goat cheese salad. Pair with soft, warm soft pretzels and a cold Amber Ale or Hefeweizen.