Duke’s Honey Mustard Single Serve, 1.5 Ounce, 120 Per Case

Meal pairing: Squeeze onto sandwiches, burgers, and wraps for a sweet and tangy flavor boost.
Dipping sauce: Use as a convenient dip for chicken tenders, nuggets, pretzels, or fries.
On-the-go condiment: Toss individual pouches in lunchboxes, coolers, or takeout bags for portable flavor.
Catering and events: Set out single-serve packets at buffets, picnics, and group meals for easy portion control.
Marinade base: Brush onto grilled chicken or pork during cooking for a honey-mustard glaze.

Who Would Benefit

• Food service operators stocking condiment stations for buffets or takeout
• Caterers needing portion-controlled sauces for large events
• Office and school lunch programs looking for individually wrapped condiments
• Convenience stores and delis offering grab and go meal add-ons
• Home users who want single-serve portions without waste or mess

Product Highlights

• Duke’s signature honey mustard flavor, balanced sweet and tangy profile
• 1.5 ounce single-serve pouches for easy portion control
• 120 pouches per case, ideal for high-volume food service
• Individually sealed to maintain freshness and prevent spills
• No refrigeration required before opening
• Ready to squeeze directly from the pouch

Yummy Recipes

Honey Mustard Chicken Thighs

Ingredients:

• 4 bone-in chicken thighs (about 2 lbs)
• 3 Duke’s Honey Mustard Single Serve pouches (4.5 oz total)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Pat chicken thighs dry and season both sides with garlic powder, smoked paprika, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4 minutes until golden.
4. Flip chicken and squeeze the contents of all 3 Duke’s Honey Mustard pouches over the thighs.
5. Transfer skillet to the oven and bake 25 to 30 minutes, basting once halfway through, until the internal temperature reaches 165°F at the thickest part.
6. Rest 5 minutes before serving with the pan sauce spooned over the top.

Time: 5 minutes prep, 30 minutes cook.

Honey Mustard Pretzel Dip

Ingredients:

• 2 Duke’s Honey Mustard Single Serve pouches (3 oz total)
• 2 tablespoons cream cheese, softened
• 1 tablespoon plain Greek yogurt
• 1/2 teaspoon coarse mustard or whole grain mustard
• Pinch of salt
• Soft pretzels or pretzel sticks for serving

Instructions:

1. In a small bowl, stir together the cream cheese and Greek yogurt until smooth.
2. Squeeze in the Duke’s Honey Mustard from both pouches and add the coarse mustard. Stir until fully blended.
3. Season with a pinch of salt. Adjust consistency with a splash of water if needed.
4. Serve alongside warm soft pretzels or pretzel sticks.

Time: 5 minutes prep, no cook.

Honey Mustard Potato Salad

Ingredients:

• 2 lbs small red potatoes, cubed
• 4 Duke’s Honey Mustard Single Serve pouches (6 oz total)
• 1/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 2 hard-boiled eggs, chopped
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Instructions:

1. Place cubed potatoes in a large pot, cover with salted water, and bring to a boil. Cook 12 to 15 minutes until fork-tender. Drain and let cool to room temperature.
2. In a large bowl, whisk together the Duke’s Honey Mustard from all 4 pouches, mayonnaise, and apple cider vinegar.
3. Add the cooled potatoes, celery, red onion, and chopped eggs. Fold gently until coated.
4. Season with salt and pepper. Refrigerate at least 30 minutes before serving.
5. Garnish with fresh parsley just before serving.

Time: 15 minutes prep, 15 minutes cook, 30 minutes chill.