Honey mustard dressing is creamy, sweet, and tangy. It takes seconds to whisk together, and the results are worlds better than anything you’ll find in a bottle! I love how versatile this dressing is; in addition to working on salads, this honey mustard dressing recipe can be used as a dipping sauce (think chicken tenders).
I keep a few bottles of salad dressings in my refrigerator for times when I am just not in the mood to do anything. On those days, even throwing salad ingredients into a bowl seems like too much effort, and there’s something nice about opening a bottle and being done with it.
However, once I began making homemade dressings and vinaigrettes, it was hard to look back. They’re fast, flexible, and they taste so much better. I love having total control over the flavor and texture.
This honey mustard salad dressing is everything you’d expect it to be. It’s sweet from the honey, tangy from a bit of vinegar, and it has that classic Dijon flavor, with subtle notes of spice and white wine. The mustard also adds creaminess, and the olive oil adds a bit of fat.
Ingredients for Honey Mustard Dressing
- Dijon mustard
- Honey
- Apple cider vinegar
- Extra virgin olive oil
How To Make Honey Mustard Dressing
This honey mustard dressing recipe is ready in the time it takes to measure the ingredients into a bowl and whisk them together. As Ina likes to say, “How simple is that?”
Note: Based on reader feedback, I’ve reduced the amount of vinegar in the recipe. I thought it tasted great originally, so this might be a brand specific issue. Either way, the dressing is very easy to adjust to your taste preferences! You can add more or less of any of the ingredients.
How to Make Honey Mustard
If you’re interested in making a classic honey mustard, there’s no reason to purchase it! The ratio used in this recipe will work. To prepare homemade honey mustard, simply whisk together 1/3 cup Dijon mustard with 1/4 cup honey in a small bowl until smooth.
This is a great choice for using as a dipping sauce with my Sesame Chicken Fingers!
Serving Suggestions
This dressing goes with so many salads! I especially love serving it over a Cobb salad, or my chicken bacon avocado salad. Honey mustard pairs especially well with all of these ingredients:
- Salad greens (my favorites are baby arugula or baby spinach)
- Avocado
- Bell peppers
- Broccoli
- Shredded cabbage (try a coleslaw mix!)
- Carrots
Looking for More Salad Dressing Recipes?
Check out my Roasted Tomato Vinaigrette and Basil Peppercorn Vinaigrette! I also love this Thousand Island Dressing from Simply Recipes!
Honey Mustard Dressing
Ingredients
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 3 tablespoons apple cider vinegar (or to taste)
- 1 1/2 teaspoons kosher salt
- Optional: 1/8 teaspoon ground black pepper
- 1/4 cup + 2 tablespoons extra virgin olive oil (vegetable oil may be substituted)
Instructions
- In a small bowl, whisk together the mustard, honey, apple cider vinegar, kosher salt, and pepper.
- Slowly whisk in the olive oil until the dressing is smooth.
- Use right away or store in the refrigerator in an airtight container for up to 3 days. Shake or re-whisk before using.
Video
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Lindsay Cotter says
This definitely looks better than anything out of a bottle! Super easy to make and looks delicious!
Katie | Healthy Seasonal Recipes says
Homemade salad dressing is really the only way to go! Delicious!
Erin @ Dinners, Dishes, and Desserts says
This is one of my son’s favorite things! Great for salads and dipping!
Aaron says
I definitely noticed that once I started making things like dressings and condiments that the store-bought versions just don’t cut it anymore. Scratch just takes so much better.
Carolyn says
It looks so creamy and smooth!
Paula says
Not the best. Good taste, bad consistency. Add more honey and less vinegar.
Dawn says
Agreed.
Randy M. says
I made it 5 Star by doubling the honey and halving the vinegar…OMG! Tates better than your favorite restaurant dressing….
Michelle says
So so good!! After reading some of the comments I left out 1/2 of the vinegar but left everything else the same. Makes me want salad for breakfast lunch and dinner
Jamie says
Just made this dressing tonight and really loved it! Super easy to make and better than anything you can buy in the store (bottle). Makes enough for a small mason jar which is enough for multiple salads. Thanks for a terrific salad recipe. Will most defiantly make this again.
Gee Gee says
Better than the most expensive bottled honey mustard dressing. I put less vinegar and little more honey.
Danni says
Didn’t like at all. I cut vinegar down to 2 teaspoons (still too much)
Too much Dijon for my taste. Won’t make again
Jennifer Farley says
Hi Danni, I’m sorry you didn’t like it :( It has had some mixed reviews, so I’m thinking the ingredient ratios might have something to do with personal preference. It’s also possible that some brands have stronger flavors than others. One of the great things about this type of recipe, though, is that it’s super easy to adjust the ingredients to your personal preference. For example, you can add a bit more oil and/or honey to decrease the intensity of the mustard or vinegar. Once you figure out what ratios you like, you have your own recipe! Then there’s no need to look one up again in the future at all :)
Brian says
Nothing like starting off my day reading and learning about something cool. Your blog post accentuated my breakfast perfectly! Thank you :)
Lesley Weiss says
WAY too salty, and def too much vinegar. Shame on me for not reading reviews first. Thanks for the effort – but sorry now I’ve got a small mason jar full of a “not so great” dressing. It sounded so good!
Jennifer Farley says
Hi Lesley, I’m so sorry you’re not happy with it! I’d try adding a bit more mustard to balance out the salt and acidity.
Maggie says
This came out pretty great!