Honey Mustard Dressing– Easy Outback Steakhouse Copycat

This Honey Mustard Dressing is a quick Outback-style copycat made with mayo, Dijon, and honey — that’s it. It’s creamy, tangy, and takes like… 5 minutes tops. No heat, no blender, just mix and chill. Perfect for fries, tenders, or whatever’s in the fridge.

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Quick Summary

• Prep time: 5 mins
• Cook time: none
• Flavor: creamy, tangy, lightly sweet
• Great for: dipping, snacking, fridge-staring nights

Why I Like This Recipe

Didn’t plan on making anything. Opened the fridge, saw some mayo and honey, and kinda just… went for it. Turns out, this honey mustard slaps. Especially with cold chicken strips or carrot sticks when you can’t deal with real food. I make a batch and forget about it till I need it again. Always hits.

Ingredients

• 1 ½ cups full-fat mayonnaise
• ¼ cup Grey Poupon Dijon mustard
• ½ cup honey (I use the bear bottle, every time)

How To Make Honey Mustard Dressing

1. Mix it up: Throw the mayo, Dijon, and honey in a bowl. That’s it. Just dump.
2. Whisk smooth: Grab a fork or whisk. Doesn’t need to be fancy — just mix until it’s creamy and light golden. No lumps.
3. Let it chill: Cover the bowl (lid, foil, whatever’s around) and refrigerate for at least 2 hours. Overnight is better, but honestly… do what you can.
4. Serve with something dippable: Tenders, fries, raw veggies. Even pizza crust in a pinch. You do you.

Tips for Success

• Go full-fat mayo — light stuff won’t taste right
• Use real Dijon for that Outback-style bite
• Let it chill — flavor settles in over time
• Stir before serving — separation’s normal

Storage and Reheating

• Fridge: Store in a sealed container for up to a week. Stir before using.
• Reheat: Nope. It’s a cold sauce. Keep it chilled, stir if needed, that’s all.

Frequently Asked Questions

• Can I use regular mustard?
  You can, but Dijon gives it that restaurant flavor. Yellow mustard makes it sweeter and less sharp.
• How long does it last in the fridge?
  Up to a week if it’s in an airtight container. Stir before using.
• Can I make it vegan?
  Yep — use vegan mayo and a honey alternative like agave.
• Does it taste exactly like Outback’s?
  Close enough. If you use Dijon and full-fat mayo, it’s spot on.
• Can I add spices?
  Totally. Smoked paprika, cayenne, garlic powder — go wild if you want to tweak it.

Common Mistakes and How to Dodge Them

• Using light mayo: It’ll work, but the flavor and texture will be a little off. This sauce needs richness.
• Skipping the chill time: It tastes better after a couple hours. Let the flavors settle. Don’t rush it.
• Over-whisking: You don’t need to beat it to death. Just mix until smooth and stop. Too much air makes it fluffy (in a weird way).
• Wrong mustard: Dijon is key here. Yellow mustard changes the whole vibe — makes it more like drive-thru sauce than steakhouse dip.
• Not tasting before serving: Give it a quick taste once it’s chilled. If you like it tangier, add a little extra mustard. If you want it sweeter, drizzle in more honey. Adjust based on what you’re feeling that day.

Nutrition Facts (Per Serving)

• Calories: 118 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 7mg
• Sodium: 90mg
• Potassium: 10mg
• Total Carbohydrate: 7g
• Dietary Fiber: 0g
• Sugars: 6g
• Protein: 0g

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