I love Chicken Fingers. It’s a comforting staple we order from a lot of bistro-style restaurants, mostly because it’s yummy dunking the crispy fried chicken sticks in honey mustard sauce. But when you think about it, chicken fingers are simple enough to make at home. Just grab a pack of boneless breast or thigh, cut into strips, batter and fry. So, why don’t I? It’s because I didn’t know how to make good honey mustard sauce.
I’ve tried before, but my earlier experiments weren’t quite up to par, but my most recent one, a mayonnaise-based recipe tweaked from various online sources proved to be a winner. This creamy, sweet and tangy combination of flavors lends itself well, not just to chicken fingers but a variety of fried food stuff. This version is runny enough to use as a dressing, but goopy enough for dipping.
Honey Mustard Sauce v. 6 February 2013
- 1/2 cup mayonnaise
- 2 Tbsp honey
- 1 1/2 Tbsp Dijon mustard
- 1 tsp lemon juice
Mix all ingredients until blended. Store in the refrigerator if not using immediately.