Houlihan’s Honey Mustard Sauce

You, too, and make Honey Mustard Sauce in a jiffy. You can use this on a salad, dip chicken in it, and so much more.  This stays fresh for seven days in your refrigerator.  So you can make a little extra, and joy all week long.

honey mustard

Houlihan’s Honey Mustard

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homemade Houlihan's honey mustard sauce in a mason jar

Houlihan's Honey Mustard Sauce

You can recreate Houlihan's Honey Mustard with just 4 ingredients. 
5 from 1 vote
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Course: Sauces
Cuisine: American
Keyword: Honey Mustard Sauce, Houlihan's Honey Mustard Sauce
Servings: 16
Calories: 54kcal


  • 4 tablespoons Mr. Mustard Hot Mustard
  • 6 tablespoons mayonnaise
  • 4 tablespoons honey
  • 4 tablespoons chives


  • Mix well and serve. This does taste better if you allow it to sit for a couple of hours, or even overnight.


Calories: 54kcal | Carbohydrates: 4g | Protein: 0g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 10mg | Fiber: 0g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.1mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Tahoe girl

    I worked at Houlihans and there is no chives in the recipe it had capers. The best way to get the same flavor is Giralde honey mustard dressing and add capers you will see it’s identical. Trust me I know I lived on that dressing and have friends who were the chiefs . But thatv the closest thing m

    • Kelly Cochran

      Back in 1998-2002 there were chives in the honey mustard and it was a thinner, soupy consistency. That was way back when the uniforms were a white button down with jeans, crazy I know! I worked there for 6 years at an Ohio location and know the recipes change every few years. Not sure how they make it today, but there was indeed chives in the one I was familiar with back then and it was very popular.

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