I love honey mustard. In fact, I went through a phase in college where if there was something with honey mustard on the menu, I always ordered it. In fact, it was overkill. I’m not so obsessed these days, but it’s still a favorite sauce and dressing for me.
I love Ken’s Steakhouse Honey Mustard Dressing. But last night it was all gone. I was making chicken paninis and really wanted honey mustard. I’ve tried to make it in the past, but it wasn’t very good…of course, that was pre-Internet when you couldn’t find 2 million recipes in 2 seconds. So last night I found this recipe and it was delish. I even crossed the Ken’s honey mustard off my shopping list today – sorry Ken!
Honey Mustard Dressing/Sauce
Prep time
Total time
Author: Lorraine on Food.com
Recipe type: Sauce
Ingredients
- ½ C mayonnaise
- ¼ C mustard
- ¼ C honey
- 1 T rice wine vinegar
- Dash salt
- Dash of black pepper (the original recipe calls for cayenne, but I usually go with black in this recipe since my kids are eating the sauce with me)
Instructions
- Whisk and enjoy!
- Store leftovers in the refrigerator.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
I would love to know what you put it on, besides a salad (salad dressing). And by the way, Ken’s Creamy Caesar is pretty amazing in case you haven’t tried it. I can’t get enough of it!
we always use it for dipping chicken tenders in…and this particular night I used it on a chicken panini – sliced sourdough bread, rotisserie chicken, baby greens, tomatoes, swiss cheese and honey mustard – it was simple and really good. I love using it on turkey and chicken sandwiches of all kinds!
My favorite is Beaver sweet honey mustard (not salad dressing, though; just mustard) with Foster Farms Honey Crunchy chicken corn dogs (a favorite Costco purchase that is limited to one box per year, lest I outgrow my pants).
My son LOVE honey mustard sauce!!! For sure I am going try it out, thanks for sharing!
I LOVE honey mustard. I order a side of honey mustard at every restaurant to dip everything in it. I am having a great time going through all of your posts. Great job Jane!
YUM.
I used a combination of Dijon and yellow mustards, and apple cider vinegar rather than rice. Thank you!!
This dressing is amazing. I made it the other night when hubby was having a mini-meltdown over being out of Ken’s. He LOVES it and I, too crossed Ken’s off our shopping list! I am not a fan of mustard in any form and I love it too 🙂 Thank you!
so glad you both loved it! I love that Ken’s honey mustard too, so it’s a huge compliment this made the cut! 🙂
Hi there…. Thank you so much …. As I live in ireland and we can’t get it here…. As I fell in love with it when visiting my twin in Kentucky omg I love love it and my friends mail me some but it’s expensive to deliver to here… You can also get it in Spain too …. Can’t wait to try it…. Regards Dee from Co. Kildare xx:)
This is spot on! I love Kens but didn’t have any and looked this up hoping to find something worthwhile. This is it! Thank you for sharing!
oh good, so glad you liked it and it was just what you were looking for! thanks for commenting! 🙂
what kind of mustard(s) do you use?
for this just straight up yellow mustard. I don’t think it needs the extra flavor that other mustards have, it’s good that yellow mustard is so simple. that said, if you experiment with other mustards let us know how it goes. 🙂
YUM!!!
I am a HUGE fan of Ken’s Lite Honey Mustard Dressing, especially on a spinach/bacon & egg salad. I thought I had a bottle or two in my stockpile but was disappointed, while preparing this salad for dinner, to find I had none. It is not on sale and I am a couponer who cannot fathom paying full price, that’s just crazy!! lol! I scaled the recipe down, so I can make single servings and used light mayo and Splenda in place of honey.
YAAAYY for me, sad for Ken’s, as I will be using this from now on!!
Thank you for your wonderful recipe! I made this for new years eve 2016, to brush on the pastry before rolling the little smokies sausages. I look forward to using on chicken and salads.
I just made this, it is great.I will use it tonight with a pork loin roast for dinner.I used fresh lemon juice instead of vinegar I will dip my pork loin in it with each bite.
sounds like the perfect use for this dressing – yum!
Love this receipt, we are on our second batch now but finding the consistency too runny, any suggestions how to thicken it up.
Glen – I think your best bet would be to use more mayonnaise, it may change the flavor a bit but probably not too significantly. You could decrease the amount of vinegar as well. Again, maybe a bit of flavor change but shouldn’t be too crazy.
As for thickeners, since this sauce isn’t cooked, I wouldn’t do cornstarch. Xanthan Gum might be worth a try – it’s a very powerful thickener, so just a little bit goes a long way!
Hope that is helpful!
Red pepper is actually much healthier than black just use a little less if your kids don’t like spicy heat. Mine do.
I just made this and I LOVED it. No more Ken’s for me either. It’s just too easy to make and I always have these ingredients on hand. So thank you, Jane, for giving me another “keeper” recipe.
Thank you, thank you, thank you! I am making chicken tenders right now for grandkids and realised I’m out of Ken’s Honey Mustard! I live in the country so running to the store is out of the question and besides…the tenders are in the oven! That’s my favorite of all time!
you’re most welcome! hope you like the sauce, and have fun with the lucky grandkids who are getting homemade chicken tenders! 🙂
I just made a double batch. Wow! Very close to Ken’s. Only changes I made…had to use red wine vinegar as I was out of rice….and used light mayo as that was all I had. Right now I have pieces of bread I made last night and I’m dipping them in the dressing. I’d rather throw the bread out and just have the dressing.LOL And to think it’s going to taste even better after it sets in the fridge. Thank you so so much for sharing the recipe
‘;/./
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