Duke’s Honey Mustard Dressing, 1 Gallon, 4 Per Case

Sandwich spread: Layer on deli sandwiches and wraps for a sweet, tangy flavor boost.
Salad dressing: Drizzle over green salads, grain bowls, or coleslaw for a creamy honey mustard finish.
Dipping sauce: Serve alongside chicken tenders, nuggets, pretzels, or fries as a crowd-pleasing dip.
Marinade: Coat chicken, pork, or salmon before grilling or baking for a glazed, caramelized result.
Catering and events: Stock gallon jugs for buffets, food trucks, and high-volume food service.

Who Would Benefit

• Restaurant and deli operators who need a bulk honey mustard dressing for daily sandwich and salad prep
• Caterers and event planners stocking condiment stations for large gatherings
• Food truck and concession stand owners looking for a versatile, recognizable condiment
• Institutional kitchens such as schools, hospitals, and corporate cafeterias running high-volume meal service
• Home cooks who buy in bulk and refill smaller squeeze bottles for household use

Product Highlights

• Duke’s brand honey mustard dressing with a balanced sweet and tangy flavor profile
• 1 gallon jug size for high-volume food service and bulk dispensing
• 4 jugs per case for efficient inventory stocking
• Creamy texture that coats evenly as a spread, dip, or dressing
• Versatile enough for sandwiches, salads, dipping, and marinades

Yummy Recipes

Honey Mustard Glazed Chicken Thighs

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 cup Duke’s Honey Mustard Dressing
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Whisk Duke’s Honey Mustard Dressing, brown sugar, smoked paprika, garlic powder, salt, and pepper together in a bowl.
2. Place chicken thighs in a large dish or zip-top bag and pour the marinade over them. Toss to coat evenly.
3. Refrigerate and marinate for at least 30 minutes, up to 4 hours.
4. Preheat oven to 400°F. Arrange chicken skin-side up on a foil-lined sheet pan.
5. Bake 35 to 40 minutes, brushing with extra marinade halfway through, until the internal temperature reaches 165°F at the thickest part.
6. Broil for 2 to 3 minutes for crisp, caramelized skin. Rest 5 minutes before serving.

Time: 10 minutes prep, 30 minutes to 4 hours marinate, 40 minutes cook.

Creamy Honey Mustard Potato Salad

Ingredients:

• 3 lbs russet potatoes, peeled and cubed
• 1/2 cup Duke’s Honey Mustard Dressing
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery salt
• 1/2 teaspoon black pepper
• 3 hard-boiled eggs, chopped
• 1/2 cup diced celery
• 1/4 cup chopped fresh dill

Instructions:

1. Boil potatoes in salted water until fork-tender, about 12 to 15 minutes. Drain and cool to room temperature.
2. Whisk Duke’s Honey Mustard Dressing, mayonnaise, apple cider vinegar, celery salt, and pepper in a large bowl.
3. Add cooled potatoes, chopped eggs, celery, and dill. Fold gently until evenly coated.
4. Refrigerate at least 1 hour before serving to let flavors meld.

Time: 15 minutes prep, 15 minutes cook, 1 hour chill.

Honey Mustard Pretzel Dip

Ingredients:

• 1 cup Duke’s Honey Mustard Dressing
• 2 tablespoons cream cheese, softened
• 1 tablespoon whole-grain mustard
• 1/2 teaspoon onion powder
• Pinch of cayenne pepper

Instructions:

1. Beat cream cheese until smooth in a small bowl.
2. Stir in Duke’s Honey Mustard Dressing, whole-grain mustard, onion powder, and cayenne until fully blended.
3. Transfer to a serving bowl and refrigerate 15 minutes to firm up slightly.
4. Serve with soft pretzels, pretzel bites, or warm bread sticks.

Time: 5 minutes prep, 15 minutes chill.