Best Honey Mustard Dipping Sauce Recipes

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

HOMEMADE HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk the mayonnaise, honey Dijon mustard, yellow mustard and lemon juice together.

SOFT PRETZEL STICKS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, honey, and yellow mustard in a small bowl, and store in the refrigerator while preparing pretzel sticks.
• Mix yeast and brown sugar in a small bowl; add warm water, and whisk until sugar dissolves. Let stand until foamy, about 5 minutes.
• Mix flour and salt together in a bowl of a stand mixer fitted with a dough hook attachment. Add canola oil and gradually pour in the yeast mixture, kneading until smooth and silky, 4 to 5 minutes. If the dough is very sticky, knead in more flour.
• Shape dough into a ball and transfer to a large greased bowl. Cover with plastic wrap and let rise until doubled in volume, about 45 minutes.
• Punch down the dough and turn out onto a lightly floured surface. Flatten into a rectangle and cut into 12 equal pieces. Roll each piece into a stick about 7 inches long. Place sticks on a baking sheet lined with parchment paper; let rest uncovered for about 25 minutes.
• Preheat the oven to 450 degrees F (230 degrees C).
• Pour about 5 quarts of water in a large, deep pot; stir in baking soda. Bring to a boil, then reduce heat to medium. Carefully place pretzel sticks in the simmering water in batches for 30 seconds, flipping after 15 seconds. Remove from water and let drain on paper towels.
• Transfer the sticks back to the baking sheet. Brush lightly with butter and sprinkle with coarse sea salt.
• Bake in the preheated oven until golden brown, 7 to 10 minutes. Serve warm or at room temperature with the honey mustard dipping sauce.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

HONEY MUSTARD DIPPING SAUCE

Steps:

• Combine all ingredients in a bowl and mix well.
• Cover and refrigerate for at least two hours; overnight is even better.

HONEY MUSTARD DIPPING SAUCE

Steps:

• Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
• Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

GRILLED SWEET POTATO FRIES WITH HONEY-MUSTARD-MINT DIPPING SAUCE

Steps:

• Whisk together the Dijon mustard, whole-grain mustard, honey and mint in a bowl, and season with salt and pepper. Let sit at room temperature while you prepare the fries.
• Put the sweet potatoes in a large pot, cover with water and add 1 tablespoon salt. Bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance, 10 to 15 minutes depending on size. When cool enough to handle, cut each sweet potato into 6 wedges.
• Heat a gas or charcoal grill to medium-high. Brush the potato wedges with oil and season with salt and pepper. Grill until slightly charred and cooked through, 2 to 3 minutes per side. Remove to a platter and serve with the dipping sauce.

HAM-FILLED BISCUITS WITH HONEY-MUSTARD DIPPING SAUCE

Steps:

• Heat oven to 400°F.
• Cut each biscuit in half crosswise (to make 2 half-moon shapes); place on ungreased cookie sheet.
• With back of teaspoon, spread 1 tablespoon mustard evenly over tops of biscuits.
• Bake for 10 to 14 minutes or until golden brown.
• Place on wire rack to cool.
• Meanwhile, in a small bowl, combine onions and butter, mix well.
• Split each cooled biscuit; spread both halves with about 1/4 teaspoon butter mixture.
• Roll ham slices loosely and place on bottom biscuit halves; cover with top halves to make sandwiches.
• In another bowl, combine dipping sauce ingredients; blend well.
• Transfer to small serving dish.
• Serve the sandwiches arranged around the dipping sauce on a platter for serving.

BAKED DELICATA SQUASH RINGS WITH HONEY MUSTARD DIPPING SAUCE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Cut 1 inch (2.5 cm) off the top and bottom of each squash, so you reach the seeds. Discard the top and bottom pieces. Slice the remaining squash into ¼-inch (½ cm) thick rounds.
• Use a metal teaspoon to scoop out the seeds from the rings.
• In a medium bowl, whisk together the bread crumbs, Parmesan, garlic powder, paprika, basil, oregano, salt, and pepper.
• In another bowl, beat the eggs. Add the flour to another bowl.
• Coat each squash ring in the flour, tapping off any excess. Next, coat in the eggs. Finally, coat in the bread crumb mixture, making sure to press the breadcrumbs into the squash to adhere. Place the coated rings on a baking sheet.
• Bake the squash rings for 15-20 minutes, or until golden brown, flipping once halfway through cooking.
• Make the honey mustard dipping sauce: In a small bowl, mix together the Dijon, whole-grain mustard, and honey. Use immediately or refrigerate in an airtight container until ready to serve, up to 3 days.
• Serve the squash rings with the dipping sauce.
• Nutrition Calories: 180 Total fat: 6 grams Sodium: 820 mg Total carbs: 25 grams Dietary fiber: 4 grams Sugars: 4 grams Protein: 9 grams
• Enjoy!

HONEY MUSTARD SAUCE FOR DIPPING

Steps:

• Whisk the mustard, honey, cider vinegar, black pepper, and cayenne pepper together in a small bowl. Slowly pour the oil in a steady stream into the mustard mixture while whisking vigorously until the oil is completely incorporated.

CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE AND SPICY CHOPPED SALAD

Steps:

• In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat.
• Season the chicken tenders with salt and pepper. Set out 3 shallow dishes: Mix the flour and dry mustard in one. Beat the eggs with a splash of water or milk in a second; and place the bread crumbs in the third dish. Coat the tenders in batches in the flour, then the eggs, and then the bread crumbs. Fry the tenders in small batches, 6 to 7 minutes. Drain on paper towels.
• While the chicken is frying, in a bowl mix together the mayonnaise, grainy mustard, and honey to taste.
• For the spicy chopped salad, combine the watercress, radishes, cucumbers, dill, and parsley in a large salad bowl or on a serving platter. Drizzle with the vinegar and EVOO and season with salt and pepper. Toss to coat.
• Serve the chicken fingers with the honey mustard dipping sauce and spicy chopped salad.

COPY CAT WENDY'S HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix ingredients together until smooth.
• You can eat immediately, or refrigerate for several hours to allow flavors to blend.

QUICK CHEAT FOR CHILI'S SWEET HONEY MUSTARD DIPPING SAUCE

Steps:

• Combine ingredients in a small bowl.
• Add to your own taste.

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spread the crushed potato chips in a shallow dish.
• Beat together the egg and milk in a shallow bowl.
• Dip the chicken cubes into the egg mixture and then dredge them in the chips.
• Place the chicken nuggets on a baking sheet and drizzle with melted butter.
• Bake for 15 to 18 minutes, or until golden brown.
• Honey Mustard instructions:.
• Combine all ingredients except orange juice; stir well.
• Thin to pouring consistency for dressing or dipping consistency for dips with orange juice.
• Cover and chill for 2 or 3 hours.

OVEN-FRIED CHICKEN-ON-A-STICK WITH VIDALIA-HONEY MUSTARD DIPPING SAUCE

Steps:

• In a large bowl, combine the salt, 1 teaspoon of the paprika, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add the buttermilk and whisk until the salt is completely dissolved and the spices are dispersed in the liquid.
• Cut the chicken lengthwise into about 1-inch-wide strips. Add to the marinade and let stand at room temperature for 30 minutes. (Do not marinate any longer or the chicken will be too salty. If you can't cook it right at the 30-minute mark, remove the chicken from the marinade and refrigerate until ready to continue.)
• In a large shallow dish (a 9 by 13-inch baking dish works well), combine the bread crumbs, the remaining 1 teaspoon paprika, the remaining 1/2 teaspoon of onion powder, and the remaining 1/2 teaspoon of the garlic powder. Add the 2 tablespoons oil and toss well to coat. Whisk together the egg whites and mustard in a second large shallow dish. Season both mixtures with pepper.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set an ovenproof rack on it. Coat the rack with nonstick cooking spray.
• Remove the chicken from the marinade, shaking off any excess, and thread onto sixteen 12-inch bamboo skewers, dividing the meat evenly, about 1 strip per skewer. Dip the chicken into the egg mixture, coating both sides. Place in the bread crumb mixture one skewer at a time, sprinkle with crumbs to cover, and press so the coating adheres to both sides. Gently shake off any excess crumbs and place the skewers on the prepared rack.
• Bake the chicken, turning halfway through, until golden brown and the juices run clear, about 25 minutes. Serve warm with the dipping sauce.
• Put the vinegar, onion, garlic, honey, and mustard in the bowl of a food processor fitted with the metal blade. Pulse until smooth. With the motor running, add the oil in a slow steady stream until thick and emulsified. Taste and adjust for seasoning with salt and pepper. Store in an airtight container for up to 3 days.

HONEY MUSTARD DRESSING OR DIPPING SAUCE

Steps:

• In a small bowl stir together all ingredients. Use at once or cover and store in refrigerator up to 3 days.
• Stir or shake before using.

COPYCAT CHICK-FIL-A NUGGETS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken:.
• Fill a deep fryer or large stockpot with enough oil to submerge the chicken. Heat to 375°F.
• While the oil is heating, place the chicken pieces in a freezer bag. Add flour, sugar, salt, pepper, garlic powder, onion powder, and paprika; seal and shake well.
• Using a slotted spoon, remove the chicken pieces and shake off any excess flour. Place on a plate or in a bowl.
• When the oil is ready, place a handful of nuggets into the oil (do not overcrowd your pan! My deep fryer came with a basket and fit roughly 6-8 pieces). Fry for 3-5 minutes, depending on the size of your pieces. You may need to let your oil heat back up to 375F in between batches if it gets too cold (use a thermometer). Place the cooked pieces on a plate lined with paper towels to drain the oil.
• When the chicken is done, serve with the dipping sauce.
• For the sauce:.
• In a small bowl, whisk together the mayonnaise, mustard, garlic powder, onion powder, vinegar, honey, salt, and pepper until well-blended. Refrigerate while preparing the chicken.

YUMMY HONEY MUSTARD DIPPING SAUCE

Steps:

• Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

GRILLED SCALLOPS W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE

Steps:

• Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
• Add the scallops and turn to coat thoroughly.
• Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
• Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
• Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
• Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!

SPINACH BALLS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• 1. Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.
• 2. In a large bowl, combine the chopped spinach, melted margarine, eggs, parmesan cheese, dry stuffing mix, onion flakes and poultry seasoning. (If mixture seems dry, add the 1/2 cup liquid drained from spinach. You should be able to form mixture into a ball by squeezing .... a little liquid may run out between your fingers. This is ok.) Mix well. Form into 1 1/2" balls.
• 3. Place on prepared cookie sheet and bake for 20-25 minutes or until firm when touched and lightly browned. Remove from oven and cool slightly before serving.
• 4. Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.