Ingredients
Scale
- 1 cup (250 g) whole-egg mayonnaise (see note 1 for substitutions)
- 1 tbsp dijon mustard (see note 2 re gluten)
- 1 tbsp wholegrain mustard (see note 2 re gluten)
- 1 tbsp honey
- 1 tbsp apple cider vinegar (can be substituted with lemon juice)
- 1 tbsp teaspoon Worcestershire sauce (optional)
Instructions
- Combine all the ingredients in a small bowl or jar. Stir or whisk until smooth and creamy.
- Serve cold as a dipping sauce, sandwich spread, or thinned out as a salad dressing (see note 3).
Notes
Note 1 – Use Greek yoghurt for a tangier, higher-protein option.
Note 2 – Although most mustards are gluten-free, always check the ingredients panel to be 100% sure.
Note 3 – To use as a salad dressing, thin it out with 1–2 tablespoons of water or olive oil and give it a whisk.
Make Ahead
This sauce can be made up to 7 days in advance. Store in a sealed container or jar in the fridge. Give it a stir before serving as it may settle slightly.
Leftovers
See the make ahead instructions above.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces and Dressings
- Method: No cook
- Cuisine: Universal / Everyday