Sauces & Condiments
This Blue Apron-inspired creamy mustard sauce delivers the perfect balance of tangy Dijon, velvety richness, and subtle sweetness in every spoonful. The secret lies in combining mayonnaise and cream cheese for a smooth texture while Dijon mustard and honey create that signature depth.
I developed this recipe after years of testing—it’s the one that finally earned rave reviews from even the most skeptical of sauce critics.
The beauty of this sauce is its versatility. With just five simple ingredients, you’ll create a velvety condiment that’s creamy yet bright, rich yet balanced. It’s ideal for slathering on burgers, drizzling over grilled meats, or serving as a tangy dip alongside crispy fries.
The sauce keeps well in the refrigerator for up to five days, making it perfect for meal prep.
What sets this apart is the harmony of flavors—Dijon mustard provides the signature tang, honey adds just enough sweetness to round out the bite, and the mayonnaise-cream cheese blend ensures that signature creamy texture.
The result is a sauce that’s smooth, flavorful, and impossible to resist. Whether you’re elevating a weeknight dinner or prepping for a gathering, this recipe delivers restaurant-quality results with minimal effort.
Pair it with anything from sandwiches to roasted chicken, or use it as a finishing sauce for seafood. The possibilities are endless, and the preparation couldn’t be simpler. Let’s get cooking—your taste buds will thank you.
Ingredients for blue apron creamy mustard sauce
Five simple ingredients transform into velvety perfection—just like the Blue Apron version.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥛 | ¾ cup | High-quality, full-fat preferred |
| Cream Cheese 🧈 | 4 oz | Full-fat for best texture |
| Dijon Mustard 🌶️ | ½ cup | High-quality, smooth variety |
| Honey 🍯 | ¼ cup | Light or clover preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and smoothness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Salt 🧂 | ¼ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ⅛ tsp | Freshly ground for depth |
The Dijon mustard is non-negotiable here—Maille or Colman's are my go-tos, but any quality brand works. Grab the smooth kind, not the grainy stuff. For the cream cheese, Philadelphia is foolproof, but Kraft works too if you're in a pinch. The mayonnaise? Hellmann's or Duke's are solid choices, but if you're feeling fancy, Duke's Real Mayonnaise has that extra richness. Honey matters too—light clover is my default, but Manuka adds a floral note if you're feeling adventurous. The olive oil should be extra-virgin—none of that cheap stuff. Look for a fruity, peppery profile at Whole Foods or Trader Joe's if you're unsure.
No Dijon? Whole-grain mustard plus a splash of vinegar gets you close, though the texture won't be identical. Short on honey? Maple syrup at half the amount works in a bind, but the flavor won't be quite the same. The olive oil can be swapped for avocado oil if you're avoiding olive, but it'll taste different. The lemon juice is key for brightness—bottled works fine, but fresh is always better. For extra richness, add 1 tbsp sour cream to the mix. Want it tangier? Add 1 tsp apple cider vinegar. The sauce is forgiving, so don't stress over exact measurements—just taste as you go.
This sauce keeps beautifully—5 days in the fridge sealed in an airtight container. For longer storage, freeze in 1-tbsp portions on a tray, then transfer to a bag. Thaws perfectly in the fridge overnight. It's amazing cold or at room temperature, so no need to reheat. I always make a double batch—one for immediate use, one to stash. The flavor actually improves after 24 hours as everything melds together. Perfect for meal prep, and it's the star of my burger game every time.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry already has these—no special shopping trip needed. Just blend mayo, cream cheese, Dijon, a drizzle of honey, and olive oil, and boom, you’ve got a sauce that tastes like it took hours.
- Sweet-Savory Balance: That honey cuts through the mustard’s sharpness while the olive oil keeps it rich. Honestly, it’s the kind of sauce you’ll reach for when you want something familiar but still exciting—like a hug for your taste buds.
- Weeknight & Potluck Hero: Slather it on grilled chicken, drizzle over roasted veggies, or toss with pasta. Between us, it’s the only sauce I bring to gatherings because it’s foolproof and everyone asks for the recipe.
- Leftovers That Don’t Suck: This sauce actually tastes better the next day—no weird texture shifts, just deeper flavor. I make a double batch, store it in the fridge, and use it for sandwiches or as a quick marinade. (Yes, even on a Tuesday night.)
Step-by-step instructions for Blue Apron creamy mustard sauce
This velvety sauce comes together faster than you'd think—just blend the right ingredients in the right order.
Softening the Cream Cheese
Place the 4 oz cream cheese in a medium mixing bowl. Let it sit at room temperature for 10-15 minutes while you prepare the other ingredients. You want it soft enough to blend smoothly but not melted—this ensures a perfectly creamy texture without lumps. If you're in a hurry, you can microwave it for 10-15 seconds on low power, but I prefer the natural softening method for better control.
While the cream cheese softens, measure out the 0.75 cup mayonnaise and 0.25 cup extra-virgin olive oil into the same bowl. The olive oil adds richness and helps emulsify the sauce later. Give these ingredients a quick stir with a silicone spatula to start combining them before the cream cheese is ready.
Whisking the Base Ingredients
Once the cream cheese is soft and easily spreadable, use the spatula to fold it into the mayonnaise and olive oil mixture. Work gently at first to avoid creating air bubbles—you want a smooth, thick base. The sauce should already have a pale, creamy color at this stage, though it'll darken as we add the mustard and honey.
Next, add the 0.5 cup Dijon mustard and 0.25 cup honey to the bowl. The Dijon mustard brings that signature tangy depth, while the honey balances it with a touch of sweetness. Whisk vigorously for 1-2 minutes until everything is fully incorporated and the mixture is completely smooth. You're looking for a thick, almost paste-like consistency at this point—this ensures the sauce will hold its shape when served.
Emulsifying with Lemon Juice and Seasonings
Now for the bright, balancing element: add the 1 tbsp lemon juice, 0.25 tsp salt, and 0.125 tsp black pepper to the bowl. The lemon juice cuts through the richness while adding freshness, and the seasonings round out the flavors. Use a hand mixer or stand mixer to blend everything together for 1-2 minutes on medium speed until the sauce becomes light and airy.
This is where the magic happens—the sauce should thicken slightly as it emulsifies, becoming velvety smooth with a glossy sheen. If it looks too thick, you can thin it with 1-2 teaspoons of warm water at a time until you reach your desired consistency. Taste and adjust the seasoning if needed—you might want a touch more salt or pepper to balance the mustard's intensity.
Resting and Serving
Transfer the sauce to a clean jar or airtight container and let it rest at room temperature for 10-15 minutes. This resting period allows the flavors to meld together and the sauce to reach its perfect creamy consistency. If you're using it immediately, you can skip this step, but I find it makes a noticeable difference in the final result.
Serve the sauce immediately over grilled meats, sandwiches, or roasted vegetables for the best texture and flavor. The sauce should cling beautifully to whatever it's drizzled over, adding a rich, tangy-sweet layer that complements everything from steak to baked potatoes. Store any leftovers in the refrigerator for up to 5 days, giving it a quick stir before serving to restore its silky smoothness.
Pro Tips For Making Blue Apron Creamy Mustard Sauce
- SOFTEN THE CREAM CHEESE: Mix the cream cheese with the mayo first—cold lumps ruin everything. Use room-temperature cream cheese (about 30 minutes out of the fridge) and fold it into the mayo until completely smooth before adding anything else. I learned this the hard way when my first batch looked like Swiss cheese.
- USE A GOOD DIJON: Skip the cheap yellow mustard—Dijon is the star here. A quality Dijon (like Maille or Amoy) adds depth that generic mustard can’t match. If you’re short on time, a quick 10-second pulse in a food processor with the honey first helps it blend in evenly.
- DRIZZLE THE HONEY LAST: Add honey in thin streams while mixing—it’s easier to control the sweetness. Drizzle it slowly over the sauce while stirring, then taste. You can always add more, but you can’t take it out. (Yes, I’ve tried.)
- WHISK IN OLIVE OIL: Don’t just pour the olive oil in—whisk it in gradually. Start with 1 tablespoon, mix well, then add more if needed. This keeps the sauce emulsified and prevents separation. I was skeptical until I tried it—now it’s non-negotiable.
Make-ahead tips for this dish
Batch Prep Essentials
Make a double batch—this sauce keeps for 5 days in the fridge and freezes beautifully. I portion it into 4-ounce jars for easy grab-and-go use. The key is using an airtight container like Ball mason jars or Rubbermaid Select containers. These prevent leaks and keep flavors fresh longer. 🧑🍳
Freezing for Later
For long-term storage, freeze the sauce in 1-tablespoon portions on a parchment-lined tray. Once frozen solid, transfer to a ziplock freezer bag and flatten to save space. Thaw overnight in the fridge—no microwave needed.
The texture stays perfect, and it’s ready to elevate any dish. I always keep a backup batch in the freezer for lazy weeknights.
Flavor Boosting
Want extra depth? Add 1 teaspoon of garlic powder or ½ teaspoon of smoked paprika to the base before blending. For a herby twist, stir in 1 tablespoon chopped fresh dill or chives just before serving.
The sauce absorbs flavors beautifully, so feel free to experiment. I love adding a pinch of cayenne pepper for heat lovers.
Meal Prep Pairings
This sauce is a game-changer for meal prep. Drizzle it over rotisserie chicken or grilled pork chops before storing. It also works as a dip for veggie sticks or crudités in lunchboxes.
Pack it in small containers alongside your main dish—it’ll stay fresh and ready to use. A squeeze bottle makes serving a breeze.
Reheating Secrets
No reheating needed! The sauce tastes just as good cold as it does fresh. If you prefer it slightly warmed, microwave for 10-15 seconds on low power, then stir.
For a smoother texture after refrigeration, let it sit at room temperature for 5 minutes before serving. I never reheat mine—it’s always perfect straight from the fridge. 💡
Sauce Stability Tips
The emulsion can separate slightly after refrigeration. Just whisk or shake the container vigorously before using—it’ll come back together like new. If it’s too thick, thin with 1 teaspoon of water or milk at a time.
For extra insurance, store it in the coldest part of your fridge, away from the door where temperatures fluctuate. This keeps it silky smooth for days.
Nutrition facts
Frequently asked questions
Can I make this creamy mustard sauce without mayo?
Yes! Swap the mayonnaise for ½ cup sour cream or ¼ cup Greek yogurt for a lighter texture. The sauce will still be rich but with a slightly tangier profile. For extra creaminess, add 1 tablespoon melted butter to compensate for the mayo's fat content.
How do I adjust the sweetness level?
Reduce the honey to 1-2 tablespoons for less sweetness, or increase to 3 tablespoons for a more pronounced sweetness. For a different flavor twist, try 1 teaspoon maple syrup or ½ teaspoon vanilla extract instead of honey.
Why did my sauce separate after refrigerating?
This happens when the emulsion breaks, usually from temperature fluctuations. Simply whisk or shake the container vigorously until smooth. If it's too thick, thin with 1 teaspoon of warm water or milk. Store in the coldest part of your fridge to prevent future separation.
What are the best ways to use this sauce?
This versatile sauce shines on burgers, hot dogs, grilled chicken, or pork chops. Use it as a dip for fries, pretzels, or veggie sticks, or drizzle over roasted potatoes or pasta. It's also perfect for sandwiches—just a spoonful adds instant flavor!
Can I make this sauce dairy-free?
Replace the cream cheese with 4 oz dairy-free cream cheese (like Kite Hill) and use dairy-free mayo. For extra richness, add 1 tablespoon tahini or avocado oil. The texture will be slightly different but still delicious.