The little one loves all dip-able things and loves honey mustard the most. I don’t always make it, but it is seriously the easiest dressing to make. Quite awhile ago I brought it to a dip party with soft pretzels from the freezer section and they’re so fun since nobody has them all the time. This combo is the perfect app.
This time, I whipped some up for a weeknight dinner, along with some cucumbers and chicken sausage and it was a hit…likely because it isn’t something we have often!
Honey Mustard Dressing (for ~3/4 cup)
1/2 cup honey
2 tablespoons yellow mustard
1 teaspoon orange juice
1 teaspoon mayo
1/2 teaspoon garlic, minced
1/2 teaspoon dijon/whole grain mustard (optional)
Whisk together the honey, mustard, juice, mayo, garlic and dijon.
Or add into a jar and shake.
Taste and adjust as necessary. Refrigerate until serving, for about a week.
I like the dijon in there for more of a mustardy kick but I don’t always include it. The consistency is like dressing, and my leftover was used as salad dressing. Adding more mayo will make it thicker, more for use like a dip, and mellow out the sweet honey and the strong mustard. Those freezer soft pretzels need to be stocked in my freezer more often. They’re so fun and bake for ~4 minutes!