Don’t want to hear the backstory? Jump straight to the recipe.
Among connoisseurs of honey mustard there is a general agreement that Outback’s honey mustard is in the top tier of restaurant honey mustards. This dressing and dip is good on salads, sandwiches, vegetables, and especially chicken fingers.
Outback used to make their honey mustard in each restaurant fresh daily, but they moved to mass production and sending bags of already-prepared product to the restaurants in 2016. Since then, a lot of people have complained that their honey mustard does not taste as fresh and that the addition of preservatives and stabilizers that it requires to be mixed and shipped at scale has altered the taste.
Luckily, we spoke with current and former Outback prep cooks and confirmed that the original recipe was quite simple, and that you could make it at home any time with three simple ingredients. The key is to use Grey Poupon mustard – any other substitutions will change the taste of the honey mustard.The original recipe was simple:
- 1 Gallon Mayonnaise
- 6 Cups Honey
- 4 Cups Grey Poupon Dijon Mustard
As good as this classic recipe is, most people don’t want nearly two gallons at home so we’ve scaled the recipe for you. Scaling was simple- we just converted the entire recipe from cups to tablespoons, and then halved it.
Of course, you could make larger (double, triple, or even original size) if you would like.
Making this sauce is easy, just gather your mayo, mustard, and Grey Poupon.
Add half of a cup of mayo, 3 tablespoons of honey, and 2 tablespoons of Grey Poupon to a bowl.
Mix the whole thing together you end up with delicious Outback Honey Mustard, the way that they used to make it!
- ½ cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons Grey Poupon Dijon Mustard
Mix all ingredient in a bowl. Store refrigerated in an airtight container. The honey mustard will be good until the expiration date of the mayonnaise.
Enjoy on salads, sandwiches, vegetables or (my favorite) chicken tenders.