How to Make Two-Step Honey Mustard Sauce August 7, 2017
…and use it to flavor this baked honey mustard chicken we can’t seem to get enough of. Like your protein paired with a perfect combination of sweet and savory sides, too? Then you should order this meal ASAP and start craving a medley of roasted sweet potatoes, zucchini, and onions to accompany the star of the show.
In this recipe, we’re DIY-ing our way to a honey mustard sauce that’s leagues better than the bottled stuff—add in a pinch of garlic and a splash of white wine vinegar and boom! You’ve got it made. For this baked honey mustard chicken, we’re reducing it into a satisfying glaze before taking a big, juicy bite.
So, how’s it done?
In a medium bowl, whisk together a clove of garlic (grated or minced — you’re welcome), 0.5 oz honey, 1 TBSP mustard, 1 tsp white wine vinegar, and 1 TBSP olive oil.
Season with salt and pepper before stirring to combine.
Yup, that’s really it. Sure, it’s easy to get honey mustard sauce at the store. But this homemade version is super simple, super delicious, and super convenient when we deliver everything you need to make it right to your doorstep.
Our favorite thing about this particular honey mustard sauce is that it’s just one component of this colorful plate. Cutting the veggies and roasting them takes just about a half hour, and you’ll use that time to sear the marinated chicken to honey mustard perfection in your favorite pan. For this recipe, the test kitchen used an ovenproof skillet — and let’s just say there were zero complaints and lots of second helpings.
Order the Honey Mustard Chicken with Roasted Sweet Potatoes, Zucchini, and Onion for a future filled with impressing dinner guests with your homemade honey mustard sauce. After all, practice makes perfect.