A little Dijon squirted into some sour cream or yogurt, depending on my mood, and a drizzle or two of honey. Maybe a twist or three of black pepper.

If this is too thick for you, thin it with a few drops of cream or a dollop of mayo.

Whisk all ingredients together. Serve over baby lettuces & serve immediately.~~California Fresh Harvest
It's fat-free but still good.

Honey Mustard Sauce (Restaurant Style)

1/2 cup yellow mustard
1/2 cup honey
1/4 cup corn syrup
1/4 cup mayo
1 TBSP dried onion flakes
(Combine all, let sit a while so the onion flakes soften a bit)

Cut 2 chicken breast halves in half again and pound lightly to flatten before dipping them in a mixture of 2 egg whites, 2 tsp cornstarch and juice of half a lemon. Next, dip the breasts in pecan coating (use 1 cup dry bread crumbs, parsley, salt and pepper, zest of a lemon, 3/4 cup finely chopped pecans, a pinch each of dried oregano, thyme, paprika and cayenne.) Saute chicken in olive oil until crispy and cooked through ....only a few minutes per side.

Honey Mustard Dressing

1/4 cup honey
3 Tbsp Dijon mustard
3 Tbsp extra virgin olive oil
1 Tbsp chopped shallots
1 Tbsp apple cider vinegar
juice of 1/2 lemon
salt and pepper to taste

Combine all ingredients until blended.

http://www.squidoo.com/honey-mustard-sauce