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Honey-Ale Dijonnaise

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Covered and refrigerated, this versatile sauce will last about 3 weeks for all your sandwich needs. If it has been sitting a while, just give it a quick whisk before using.

Makes: makes about 2 cups

  • 1⁄4 cup honey
  • 3 tablespoons pale ale
  • 1⁄2 cup Dijon mustard
  • 1 cup mayonnaise
  • salt


In a medium bowl, whisk the honey and ale until the honey dissolves. Add the mustard and mayo and mix thoroughly until smooth and no streaks remain. Taste and season with salt as needed. Cover and refrigerate until ready to use. 


Choose a American Pale Ale for this recipe

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