Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Total Time:
5 Mins
Yield:
1 1⁄2 cups

Most honey mustard sauces are simply that: honey and Dijon mustard. While there’s nothing wrong with that simple combo, we thought we could take this favorite dipping sauce up a few notches. We added sour cream for tanginess and creaminess, a little olive oil for richness, and a pinch of cayenne pepper for a little heat. The result is a simple yet sophisticated sauce that works just as well with crudité as it does with chicken wings. You can also use it, thinned with a bit of water, as a salad dressing. You can prepare Creamy Honey Mustard up to two days in advance; store in an airtight container in the refrigerator.

How to Make It

Stir together sour cream, mustard, olive oil, honey, salt, and cayenne pepper in small bowl. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 2 days.