Honey Mustard

Store in an airtight container in the refrigerator. Homemade versions keep 1–2 months. Most store-bought versions are shelf-stable until opened; check the label.

For a smoother sauce, whisk vigorously or blend in a food processor.

Taste as you go when making homemade—honey sweetness varies by type and brand.

Thin with a little water or vinegar if it's too thick for your use.

Works well as both a warm glaze (brush on during the last few minutes of cooking) and a cold dip.

Pair with whole-grain or Dijon mustard for deeper flavor than yellow mustard.

Chicken (roasted, grilled, or as a dip for tenders)

Pork chops, ham, and bacon

Root vegetables (carrots, parsnips, sweet potato)

Leafy greens (in vinaigrettes)

Salmon and other oily fish

Pretzels and soft cheese boards

Mixing honey and mustard in the wrong ratio—start with equal parts and adjust to taste.

Adding honey to hot mustard too quickly, which can cause separation; let mustard cool slightly first.

Assuming all store-bought versions are the same sweetness level; check labels if you're using it in a recipe.