Homemade Honey Mustard


Homemade condiments are such a treat!  Try this quick honey mustard out for size!  🙂  Ya’ll will want to pour it on everything!  Food often sparks the thought of different songs when I take a delicious first bite.  On this occasion it was Tina Turner’s “Proud Mary”.  My kitchen is a very entertaining place.  🙂

I made this yesterday evening to accompany homemade chicken strips, which I shall be sharing in the next day or two!  This sauce turned out so good!  I used my homemade mayonnaise to whip this up!  Deliciousness topped with deliciousness!

For lunch today, I went crazy ya’ll.  I made a crispy chicken strip sandwich on a buttery toasted bakery bun and dumped this honey mustard all over it!  It was a spiritual experience for my taste buds to say the least.  🙂


Honey Mustard


-1/2 cup honey, mild (support your local bee keepers!) 🙂

-1/2 Dijon mustard (I used French’s)

-2 tbsp fresh mayo, (store bought is fine) 🙂

-1 tbsp fresh lemon juice

-salt and pepper


Mix all the ingredients together!  Store for up to 7 days in the fridge!    🙂




Homemade Mayonnaise


This was the best mayonnaise I have ever had in my entire life.  It was quite easy to make, you just have to put a little elbow grease in to whisking it!  I did feel like my arm was going to fall off after I finished this, but the work was worth it!

I am typically a mustard gal and the hubby is a mayo dude, but I was sold on this mayo from the very first taste!  I highly recommend this to any newbie mayo makers like myself!

I highly recommend watching the video attached to the original recipe.  I love to have a demonstration to preview before starting something new!

Original Recipe and Video HERE



-1 egg yolk

-1/2 tsp fine salt

-1/2 tsp dry mustard

-2 pinches of sugar (about 1 1/2 tsp)

-2 tsp fresh squeezed lemon juice

-1 tbsp white wine vinegar

-1 cup corn oil, (put oil in a squirt bottle for maximum control)


You will be doing a LOT of whisking. 🙂

Whisk the egg yolk and dry ingredients.

In a separate bowl, combine the lemon juice and vinegar.

Add half of the lemon mixture into the egg mixture continuously whisking.

Slowly add a few drops of oil at a time while whisking the egg mixture.  The mixture should slowly start thickening.  Once it starts to thicken you can add a thin steady stream of oil as you are whisking.

Once you use half of the oil whisk in the remaining portion of lemon and vinegar.

Continue until all the oil is mixed in.

Leave mayo at room temperature for 1-2 hours, then refrigerate for up to 1 week.



So beautiful.