Honey Mustard Barbecue Sauce

A good barbecue spread needs a sauce that brings everything together—and this honey mustard barbecue sauce fills that role perfectly. Creamy, tangy, lightly sweet, and just smoky enough to complement pulled pork, it’s the kind of sauce that works for everyone at the table. Built on a balanced blend of mustard, honey, and barbecue sauce, it’s just as good on sandwiches as it is for dipping fries or chicken. It’s especially popular with kids, but don’t be surprised if the adults keep coming back for it too.

Ingredients

• ¾ cup mayonnaise
• ⅓ cup barbecue sauce
• ⅓ cup yellow mustard
• 1½ tbsp Dijon mustard
• 2 tsp seasoned rice vinegar
• 1 tbsp lemon juice
• ⅓ cup honey
• ¼ tsp turmeric
• pinch black pepper
• ¼ tsp garlic powder
• ¼ tsp paprika
• ⅛ tsp smoked paprika
• ½ tsp table salt
• ¼ tsp MSG (optional)
• ⅛ tsp xanthan gum

Directions

Mix the Sauce

In a medium bowl, whisk together the mayonnaise, barbecue sauce, yellow mustard, Dijon mustard, rice vinegar, lemon juice, honey, turmeric, black pepper, garlic powder, paprika, smoked paprika, salt, and MSG, if using, until smooth and fully combined.

Sprinkle the xanthan gum evenly over the surface, then immediately blend with an immersion blender or whisk very vigorously until fully incorporated and slightly thickened.

Cover and refrigerate for at least 1–2 hours before serving so the flavors can meld and the sauce can thicken slightly.

Notes

Preparation

• For the best flavor, use a slightly smoky, not overly sweet barbecue sauce. A homemade version, such as our Dr Pepper Barbecue Sauce, works especially well.
• Fresh Dijon mustard makes a noticeable difference. Older Dijon can taste flat and reduce the overall mustard presence in the finished sauce.
• Garlic powder is ideal for make-ahead preparation, as it blends smoothly and develops a mellow, balanced flavor over time.
• Xanthan gum gives the sauce a thicker, bottle-style consistency and helps it cling better to meat, sandwiches, and fries.
• The sauce becomes more cohesive after resting. The mustard sharpness softens slightly as it chills, creating a smoother overall flavor.

Serving Suggestions

• Excellent with smoked pulled pork, especially on sandwiches with slaw.
• Also works well as a mild dipping sauce for chicken, fries, or roasted potatoes.
• This is a great kid-friendly sauce for a barbecue spread because it is creamy, mild, and slightly sweet without any heat.

Variations

• Tangy Version: Increase the seasoned rice vinegar to 1 tbsp for a brighter, sharper sauce.
• Smoky Version: Replace the paprika with ¼–½ tsp smoked paprika and, if desired, add 2–3 drops hickory liquid smoke to taste.
• Sharper / More Mustard-Forward Version: Increase the Dijon slightly, up to about 2 tbsp total, for a more pronounced mustard flavor.
• Dipping Sauce Version: Increase the mayonnaise to 1 cup for a thicker, creamier, milder sauce.

Make-Ahead & Storage

• Best after at least a few hours of rest; even better the next day.
• Store refrigerated in an airtight container for up to 5–7 days.
• Stir before serving if any slight separation develops.