Honey Mustard Dip
Also known as Mustard mayo dip · Veg · Chutneys, Podis & Pickles
Total5 min
Prep5 min
Serves4
Per serving247 cal
Spicemild
Cook along
1 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Honey mustard dip whisked from mayonnaise, Dijon mustard and honey with vinegar, paprika and garlic powder. Mild, serves 4, 5 minutes, step-by-step video.
Ingredients
9 itemsCooking for4 servings
Mayonnaise¾ cup
Dijon Mustard1 tsp
Honey3 tbsp
Vinegar0.50 tsp
Onion Powder0.50 tsp
Garlic Powder0.50 tsp
Paprika Powder1 pinch
Salt¼ tsp
Black Pepper Powder1 pinch
Contains: milk, egg.
Nutrition
One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 4 |
|---|---|---|
| Energy | 247kcal | 988kcal |
| Protein | 0.5g | 2g |
| Carbohydrate | 9.6g | 38g |
| Fat | 23g | 94g |
| Fibre | 0.1g | 0.4g |
| Sugar | 9.1g | 36g |
Cookd masalas for dijon mustard
Method
- 1
Combine all the given ingredients in a bowl, whisk until smooth and well combined. Store refrigerated.
MayonnaiseDijon MustardHoneyVinegarOnion PowderGarlic PowderPaprika PowderSaltBlack Pepper Powder
Before you start
- How long does Honey Mustard Dip take?
- 5 minutes from start to finish.
- How many people does Honey Mustard Dip serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Honey Mustard Dip vegetarian?
- Yes. No meat, no fish and no egg.
- Is Honey Mustard Dip spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Honey Mustard Dip?
- 3 tbsp Honey, 1 tsp Dijon Mustard, ¾ cup Mayonnaise, 0.50 tsp Vinegar, 0.50 tsp Onion Powder, 0.50 tsp Garlic Powder, and a few more listed on this page.
- Do I need a pressure cooker for Honey Mustard Dip?
- No, it is cooked in an open pot.
- How many calories are in Honey Mustard Dip?
- About 247 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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