Honey Mustard has a bit of a reputation problem. It’s not as famed as ketchup and mustard, nor as much of a must-have as BBQ sauce. For many, it’s a love-it-or-hate-it kind of condiment. But real, quality honey mustard is something everyone can love. And the secret? Starting with pure, raw & unfiltered local honey.

Why make your own honey mustard instead of going store-bought? You already know the answer: it tastes better! A minute or two spent whisking ingredients together makes for a truly unique sauce that makes any recipe feel like true home cooking. Once you start experimenting with your own sauces, it’s easy to find new places to work them in, whether with a tray of crudité or alongside BBQ pork or chicken.

Local Honey Mustard


1 cup mayonnaise

1/4 cup Local Hive Honey (We recommend our Washington or Texas varietals.)

1/4 cup yellow mustard

2 tbsp Dijon mustard

1 tbsp fresh-squeezed lemon juice


  1. Add mayonnaise, honey, lemon juice, Dijon mustard and yellow mustard to a large bowl.
  2. Whisk your ingredients well.
  3. Refrigerate for 1 hour before serving. Honey mustard of all kinds is always best served cold.

To spice up your Local Honey Mustard, try whisking in cayenne pepper, garlic powder, black pepper, paprika, or all of the above. Depending on the dish, the right seasoning can add the perfect finishing touch. A well-tuned honey mustard is more than just a condiment. It can be tweaked into a salad dressing (by adding garlic, pepper, olive oil, and apple cider vinegar), as a marinade (with extra lemon juice, pepper, and olive oil), or as a dipping sauce (with paprika and pepper) to complement all kinds of chicken, but especially chicken: think fried chicken fingers, rotisserie, or a tangy mustard-glazed salad.

Here are some tips on how to serve and preserve your local honey mustard:

Serving: Since this recipe contains mayonnaise, don’t leave it out for longer than 2 hours. It’s important that it not get too warm. Honey – and honey mustard – also considered unsafe for children under 1 year of age.

Storing: Your homemade local honey mustard will last up to 3 weeks in the fridge stored in an airtight container.

Freezing: DO NOT freeze your homemade local honey mustard, because mayonnaise never freezes well. Always consume it fresh or store it in the fridge.

Hungry for more? Check out our Honey Mustard Glazed Ham recipe for another recipe featuring Local Hive-style honey mustard.

If you’ve already considered a wildflower pollinator garden and are looking for something that’s tasty for you too, an herb garden could do just the trick. There are plenty of herbs that are easy to grow in your own backyard and favored by the bees.

What herbs do bees like?

Bees tend to look for plants that flower in full sun: six to eight hours of sun a day. They seek out blooms large and small, to find pollen, so you’ll want to make sure the herbs you plant actually bloom. Fortunately, most herbs do well in full sun. A few of our (and bees) favorites are basil, bee balm, borage, catnip, chamomile, cilantro, fennel, lavender, mint, rosemary, sage and thyme – a healthy variety for any new herb garden.

Is my backyard right for an herb garden?

Most backyard herbs just need two things: sunlight and well-drained soil. This means that when considering places in your yard to plant an herb garden, you need to look for a location that gets six or more hours of sunlight a day. However, in extremely hot summer climates like the southwest, you’ll want to find a spot that gets sun in the morning and shade in the afternoon, or a spot with partial shade, like below a large tree.

To ensure you get plenty of drainage, start by digging and loosening up the soil. This makes it easier for plants to grow their roots. Adding compost on top of the soil can also help, especially if the soil is sandy or heavy with clay. Make sure not to use composted manures – commonly sold at garden supply stores – because they can result in less flavorful herbs.

How much work is pollinator friendly herb gardening?

Almost all herbs will grow for one season or more, but many have to be replanted every year, like sweet basil and cilantro, which are annuals. When planting, you’ll need to choose between planting seeds (which can be cheaper) and planting plants (which can be easier.) Either way, the first day of gardening is the hardest, followed by simple maintenance afterwards. You’ll start by breaking up the soil, adding compost, and properly spacing out your seed or plants. Throughout the growing season, you’ll need to provide at least two inches of water each week. You can check if your herbs need water by feeling an inch or so under the soil. If it’s dry, it’s time to water them.

Also, make sure to harvest your herbs frequently. It doesn’t hurt the plants to lose some of their leaves now and then. In fact, it encourages growth, leading to bigger plants and bigger harvests.

This may or may not qualify as “work” in your mind, but keep in mind that you shouldn’t use herbicides or pesticides in your pollinator herb garden. You wouldn’t want to attract bees and butterflies just to kill them, right? So, you’ll want to regularly pull weeds – at least twice a month – to ensure your herbs are able to survive.

Herb gardening is one of the easiest ways to support pollinators and keep your neighborhood green. Combine that with some raw & unfiltered local honey, and you’ll be able to make incredible recipes like this Chicken with Rosemary, Lemon & Olives