How to Make the BEST Mustard Dipping Sauces! Three quick and easy recipes including Honey Dijon Dipping Sauce, Maple Mustard Dipping Sauce, and Honey BBQ Dipping Sauce.
My regular readers know I am not a morning person. No matter what time I get up in the morning I don't become coherent until about 10/11 am. Even if I get up at 5 am. It's my routine, my body is up and at 'em but my mind joins in later.
Mornings are hectic in our household. My kids used to go to French Immersion school, which meant being bussed out of town to the nearest French school. That meant getting up at 5:00/5:30 most days, so they could be on the bus before 6 am.
Now the kids are older, both of them are University and have crazy busy schedules. So mornings are still hectic. We're still up at 6:30/7:00 am because classes start at 8:30. The university is about 45 minutes from our house. Routine is important in our lives.
The hooligans love "grab and go" breakfast options. I keep my freezer stocked with quick options for those mornings where all night study sessions lead morning zombies. Usually I prefer they cop a squat while they eat. So, I bribe them with dipping sauces.
If you have hooligans you know they love to dunk food, drizzle things over food, and and load up layers so things are dripping down the sides and spilling all over the floor. It's hooligan logic. The messier the food the happier the hooligans.
Over the years I've learned that having dipping sauces on hand at all times. It gets them to sit down long enough to scarf their food, mess up my kitchen in the process and giggle with their mom for a bit.
I treasure those mornings. Especially because the kids are getting older. I know my time with hooligans under the same roof is limited.
They'll grow up, move on and I'll be dunking food solo at some point. I'm trying to hold that off as long as possible.
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How to Make the BEST Mustard Dipping Sauces
Equipment
Ingredients
For the Honey Dijon Dipping Sauce:
- 5 tablespoons good quality honey
- 3 tablespoons Dijon mustard
- 2 tablespoons balsamic vinegar
For the Maple Mustard Dipping Sauce:
- 5 tablespoons good quality maple syrup
- 3 tablespoons yellow mustard
- 2 tablespoons white wine vinegar
For the Honey BBQ Dipping Sauce:
- 5 tablespoons good quality honey
- 3 tablespoons BBQ sauce
- 2 tablespoons balsamic vinegar
Instructions
For the Honey Dijon Dipping Sauce:
- Combine all the ingredients in a small bowl. Whisk vigorously until smooth and well combined. Refrigerate until needed.
For the Maple Mustard Dipping Sauce:
- Combine all the ingredients in a small bowl. Whisk vigorously until smooth and well combined. Refrigerate until needed.
For the Honey BBQ Dipping Sauce:
- Combine all the ingredients in a small bowl. Whisk vigorously until smooth and well combined. Refrigerate until needed.
These dipping sauces taste best at room temperature or cold.
- Serve with a big old dippy smile!
Notes
Nutrition
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Toodles! xx
Laura @ Laura's Culinary Adventures
At restaurants, honey mustard sauce is a favorite. I've never thought to make it at home. Yum! Your mornings sound hectic!
Kim Beaulieu
They are so good and surprisingly easy to make. I love keeping them in the fridge for the kids. Great for sandwiches, wings and a million other things.
Mornings here are nuts. Luckily I seem to thrive on chaos. It's usually an obstacle course of pets all day long. They seem to like to pose challenges when I'm busy. "Let's see if Mom can get down the stairs in one piece" seems to be their favourite game.
The Food Hunter
I would love to try that maple mustard one.
Lora @savoringitaly
I am thinking how cute these would be to make and to give during the holidays (and now I'm feeling they will sneak up on me like they always do, so I will plan ahead...ha!). That maple mustard one has to be crazy good! I actually want to try them all...do you deliver?:)
Dorothy at Shockingly Delicious
First of all, I want that breakfast sammie. Second of all, just get me a straw for the sauce.
Kim Beaulieu
Ha, that totally cracked me up. Thanks Dorothy.
Michelle Preston
If I were to make a bulk batch of this , what would the measurements be, and could I can this to preserve them, or would it destroy the properties in them? Love the recipes!
Kim Beaulieu
Hi Michelle. So sorry for the late reply. I took a bunch of time off work because my daughter was on leave from the military. I apologize for the inconvenience.
If you click on the number showing beside "servings" in the recipe you can actually slide that to adjust any recipe for larger quantities. It works amazing but I'm not sure everyone knows that function exists. I really should put a note in each recipe so everyone knows that function is available.
I assume you mean canning them when you mentioned preserving them. I know absolutely nothing about canning and preserving, unfortunately, but I would say because of the acidity of this recipe it might not work. However, I do make batches and keep them in the fridge in jars for a week at a time. I've also frozen jars of dipping sauces too. It might change the texture ever so slightly when you defrost them. I use them over chicken salads for a bit of a bite. You can also use them as a quick marinade for chicken. I'm all about multiple uses for recipes. Ha!
Hope you had a great holiday season and Happy New Year.