How to Make Honey Mustard
To make an easy honey mustard sauce at home, combine 1⁄4 cup of honey, 1⁄4 cup of mayonnaise, 1⁄4 cup of Dijon mustard, 1 tablespoon of white vinegar, and 1 teaspoon of cayenne pepper in a bowl. Use a whisk to thoroughly mix the ingredients together. Then, pour the sauce into an airtight container to store it in the refrigerator for up to 2 weeks. Enjoy the honey mustard on wraps and sandwiches, or use it as a dip for vegetables and finger food!
Combine all of the ingredients in a small mixing bowl. Place ⁄ 4 cup (59 ml) of honey, ⁄ 4 cup (59 ml) of mayonnaise, ⁄ 4 cup (59 ml) of Dijon mustard, 1 tablespoon (15 ml) of white vinegar, and 1 teaspoon (4.9 ml) of cayenne pepper into the bowl. Make sure the bowl is big enough that the ingredients won't overflow once you start stirring. Use store-bought mayonnaise or make your own with eggs, olive oil, and vinegar for a fresher alternative. Use a whisk to mix the ingredients together. Rotate the bowl with one hand as you whisk the sauce in a circular motion with the other. Continue beating until all of the ingredients are thoroughly blended. If you don't have a whisk, use the tines of a fork to mimic the same motion. You can also use a blender to combine the ingredients. Place the sauce in an airtight container in the fridge for up to 2 weeks. Seal the container tightly to prevent the honey mustard from going bad faster. Get rid of it if you see mold spots or if it starts to smell. You may need to stir the sauce right before you use it if it's separated. Combine all of the ingredients in a 16 oz (450 g) glass jar. Add ⁄ 3 cup (79 ml) of olive oil, 1 cup (240 ml) of honey, ⁄ 2 cup (120 ml) of whole grain or coarse-ground mustard, 3 teaspoons (15 ml) of fresh-squeezed lemon juice, and 3 teaspoons (15 ml) of minced garlic into the jar. Use a jar that can hold at least 2 cups (470 ml) of liquid. A standard mason jar will work. You can also use a plastic container that has an airtight lid. Seal the jar and shake it vigorously to mix up the dressing. This helps distribute all of the ingredients evenly in the oil so the dressing is infused with plenty of flavor. Shake it until everything is thoroughly combined. If you're using a container that doesn't shake well, use a whisk to stir the ingredients together. Store the dressing in the fridge for up to 3 weeks. Make sure you seal the jar tightly after each use to keep it fresh for longer. It's normal for the dressing to separate while it sits, but if you notice mold or a funky odor, throw it away. Shake the dressing immediately before you're ready to use it. The vinaigrette is best served at room temperature, so let it sit out for 15 to 30 minutes before using it. 
Combine all of the ingredients in a small mixing bowl. Use a whisk to mix the ingredients together. Place the sauce in an airtight container in the fridge for up to 2 weeks. Combine all of the ingredients in a 16 oz (450 g) glass jar. Seal the jar and shake it vigorously to mix up the dressing. Store the dressing in the fridge for up to 3 weeks. 