This recipe is really all about the sauce. You can dip whatever the heck you want in it.
‘Specially since it’s not bad for you! Guilt free dippin’ sauce for whatever you feel like dippin’.
Honey Mustard Dipping Sauce
- 1/2 C plain Greek yogurt (mine was actually European-style yogurt, but either would work)
- 4 T mustard–I used two tablespoons sweet mustard and two of spicy mustard, trying to use up those lingering bottom-scraper condiments.
- 1-2 T honey
Start with the yogurt.
Stir in mustard.
Stir in honey.
I know. It sounds weird and ridiculous.
Not any more ridiculous than all the recipes I looked at for honey mustard that used 1/2 C mayonnaise as the base.
Um, no thanks.
I hate mayonnaise. I can only stomach it in small quantities in egg or chicken salad, but other than that–yeecch. I also have to wash my hands a thousand times after touching mayonnaise because the oily smell and feel make me want to die a long, slow death involving rock salt and a grapefruit spoon.
Okay, that was a bit much.
Anyway, I’m not a big fan of mayonnaise and still found this honey mustard sauce to be a really nice combination of sweet and spicy without being overly sweet.
Taste and adjust the sauce as you want–a bit more honey if you want it a bit sweeter; more mustard if you want more of a kick. You could add in a little horseradish, garlic powder, or whatever you want to make it your own.
I thought the basic recipe was just perfect.
Fritz, who is a self-proclaimed mustard hater, said it “wasn’t bad” and actually ate some with the chicken fingers I made for dinner, even though I offered barbecue sauce as a substitute.
And speaking of chicken fingers, here’s my quick-and-easy version:
Breaded Chicken Fingers
- 3 lbs chicken breast
- 1 egg, beaten
- 3-4 T flour
- 1/2 C breadcrumbs, seasoned with your favorite herbs and salt
Preheat the oven to 350 degrees.
I started with a package of Gold’n Plump chicken that was sent to me free of charge for a review. I used their pre-seasoned lemon pepper flavor. The chicken was tender and a nice size for these chicken fingers, but I was not a fan of their marinade. Too garlicky and fake lemony for my taste.
Slice the chicken breasts into thin strips (“fingers”, if you will), then coat with flour, dip into the egg, and cover with breadcrumbs.
Most basic breading system ever, but it works well every time.
Bake on a lightly greased baking sheet for about 15 minutes, or until the chicken is fully cooked, flipping once midway.
Serve with homemade dipping sauce.
I’d tell you if it was kid-approved, but having no children, I can only guess. Definitely husband (and cat) approved, though!