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mustard sauce
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TGI Friday's Honey Mustard Sauce and Dressing
Recipe At A Glance

5 stars based on 5 reviews
Ready in: Under 30 minutes ?
Difficulty: 1/5

5 stars based on 5 reviews
Ready in: Under 30 minutes ?
Difficulty: 1/5
Serves/Makes: 1.5 cups
INGREDIENTS:
2 tablespoons mustard
4 tablespoons honey
1 tablespoon white vinegar
1/2 cup mayonnaise
1/2 cup sour cream
DIRECTIONS:
Mix together in a bowl with wire whisk and serve.
NUTRITION:
55 calories, 5 grams fat, 3 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
This TGI Friday's Honey Mustard Sauce and Dressing recipe from CDKitchen serves/makes 1.5 cups
Recipe ID: 7589
SUBMITTED BY:
REVIEWS:
5 Reviews

Guest: Mamadog1 2008-09-29
I added 2 more Tab. Honey and dropped the sour cream( I was out of it) and poured it over my Pork tenderloin That I was baking. I pricked the roast and poured it over top. I then baked it for another 1/2 hour. Yummy!!!

Guest: gypsybella 2007-04-24
leave out the vinegar and this dressing is great! The vinegar made it too runny and detracted from the overall flavor I was trying to achieve.

Guest: Chef_de_jour 2006-08-29
Good basic recipe. If you want it a little thicker cut back on the mayo or sour cream and vinegar. I used rice wine vinegar instead of white vinegar. If you want it a little hotter put a 1/4 teaspoon of powered mustard in. Use a dijon mustard instead of salad mustard.

Guest: mdnd 2006-01-20
This tastes very good, but it is too thin/runny. I wonder if there is a way to thicken it up. I used French's mustard; maybe dry mustard would be better.
Please note:
Guest: Mamadog1 2008-09-29
I added 2 more Tab. Honey and dropped the sour cream( I was out of it) and poured it over my Pork tenderloin That I was baking. I pricked the roast and poured it over top. I then baked it for another 1/2 hour. Yummy!!!

Guest: gypsybella 2007-04-24
leave out the vinegar and this dressing is great! The vinegar made it too runny and detracted from the overall flavor I was trying to achieve.

Guest: Chef_de_jour 2006-08-29
Good basic recipe. If you want it a little thicker cut back on the mayo or sour cream and vinegar. I used rice wine vinegar instead of white vinegar. If you want it a little hotter put a 1/4 teaspoon of powered mustard in. Use a dijon mustard instead of salad mustard.

Guest: mdnd 2006-01-20
This tastes very good, but it is too thin/runny. I wonder if there is a way to thicken it up. I used French's mustard; maybe dry mustard would be better.
This is a copy cat recipe submitted to CDKitchen. CDKitchen holds no copyright on these individual recipes. We are not responsible for their accuracy, availability, or any copyright or trademark infringement the source of this recipe may cause. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nation-wide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. Any trademarked names are used only to identify the recipe and give the restaurant or product named in the recipe a little free publicity. Please contact the source (if noted) within the recipe for any questions or concerns regarding the recipe.
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