This is one of my favourite sauces.

Honey Mustard Sauce is great as a dip or dressing. I love it with chicken. Use as a dip for chicken fingers, a sauce for baked chicken, on fried tofu or as a salad dressing. I even like dipping my french fries in it.

I prefer to use both yellow mustard and dijon mustard. The yellow mustard gives it a deeper yellow colour and a tang. As with all sauces they can be adjusted to your tastes. The most basic honey mustard sauce is equal parts of mayonaise, honey and mustard. You can use any mustard that you like. I sometimes use store bought honey mustards, but it is fun to make your own and you can control the flavours!

Above are some of the products I commonly use. As you can see I use quite a few of McCormick company brands. The spices, French's mustard and Billy Bee Honey are all made by this company. Here is a link to their website's FAQ page for more information. They state that if gluten is in the product it will be labelled. I'm comfortable using Maille's dijon mustard and McIlhenny's Tabasco sauce. These are just the products I use but you can use any brand you like.

Yvonne's Honey Mustard Sauce

Ingredients

• 1/4 cup mayonaise
• 1/4 cup lactose free greek yogurt
• 1/4 cup and 1 tablespoon of honey
• 1/8 cup of Dijon mustard
• 1/8 cup and 1 tablespoon of yellow mustard
• 1/8 teaspoon tumeric
• 1/2 teaspoon apple cider vinegar
• dash of tabasco (I use 1 drop)
• pinch of salt

Directions

1. Measure out all ingredients into a bowl.
2. Using a whisk mix until well combined.
3. Taste and adjust as needed. If you like it sweeter add more honey or if you want more of a mustard taste then add more mustard.
4. I don't like it too hot, but if you can handle the heat add more tabasco.
5. Put in a container with a lid and store in the fridge. I find the flavours improve if left for a few hours, but can be used right away.
6. Keeps in the fridge for about a week.

Curious about mustard? Most of us have it in our pantry, but how much do we know about it? Well, I can tell you I did not really know much about it at all except that I loved the taste! So, I went to the internet and looked about. Here is an interesting article I found on The Association for Dressings and Sauces website. Did you know most of the world's mustard seed is grown in Canada? Mostly in Alberta! Check out the following articles for more information. Here is an article about Canada and mustard seed on the culturalquirks.com website, and here is an article from the worldatlas.com website regarding the world's top mustard seed producing countries.

Mustard seed is gluten-free and most mustards are gluten-free, but do check the labels especially if you are a celiac. Sometimes mustards can be thickened with wheat starch or have malt vinegar as one of the ingredients which comes from barley a gluten. You may be wondering about dry mustard. I've never used dry mustard in this recipe, but I do like using it in other recipes. You do have to read the labels, and be careful about possible cross-contamination at the factory that produces it. Again read labels go to the companies FAQ page and even email or call the company if you are not sure!! Here is a great article by Fred Decker regarding dry mustard and gluten healthyeating.sfgate.com I like to use Keen's Dry Mustard Powder because the company states that there is no gluten in it and it's the brand my Mom used and is easy to find where I live.

What do you add to your honey mustard sauce? Do you like it plain made with equal amounts of mayonaise, mustard and honey? Do you have a favourite store bought honey mustard sauce?