This easy dill honey mustard sauce is the perfect condiment for crab cakes and other fish cakes, burgers, sandwiches and more. It's similar to a dressing with a mild sweetness that is balanced by acidity from rice vinegar and sharpness from Dijon and minced red onion.
You might also like this buttermilk dill sauce that's great as a dip, dressing or condiment!
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Recipe ingredients and notes:
- Rice vinegar works great in this recipe because it has a nice acidity but is not as harsh as some other vinegars.
- Diced red onion not only adds sharpness and flavor to this sauce, it also adds great texture.
- Fresh dill is a must for this recipe, I don't recommend substituting dried dill weed. (You need about two 8-inch sprigs of fresh dill for this recipe. If you have more than that on hand, you can use it to make this smoked salmon sandwich mayonnaise with lemon and pepper next!)
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Add mustard, honey, rice vinegar, red onion, dill and black pepper to a bowl.
Step 2. Whisk until smooth.
Step 3. Slowly whisk in olive oil.
Recipe notes & tips:
- This sauce is fairly loose. If you would like it thicker, whisk in a little more Dijon mustard.
How to serve it:
This sauce is excellent on crab cakes and other seafood cakes, on smoked salmon sandwiches, burgers, or as a salad dressing.
How to store it:
If you're not serving the sauce right away, store it in an airtight container in the fridge.
More delicious sauces for seafood:
- Tartar Sauce with Sour Cream (without mayo)35 Minutes
- Dill Aioli10 Minutes
- Dipping Sauce for Tilapia (Dipping Sauce for Fried Fish)5 Minutes
- Bacon Remoulade with Fresh Herbs15 Minutes
See more sauce recipes→
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Full Printable Recipe
Dill Honey Mustard Sauce
Equipment:
- measuring spoons
- knife and cutting board
- mixing bowl
- whisk
Ingredients:
- 3 tablespoons + 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 2 teaspoons unseasoned rice vinegar
- 2 tablespoons minced red onion
- 2 teaspoons finely chopped fresh dill* (you need two 8-inch sprigs or an equivalent amount for that)
- ¼ teaspoon ground black pepper
- 3 tablespoons mild olive oil
Instructions:
- In a bowl, whisk together mustard, honey, rice vinegar, red onion, dill and black pepper.
- Whisking continuously, slowly drizzle in the olive oil until you have a smooth sauce. Refrigerate until ready to serve.
Notes:
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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