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.
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.
Looking for More Salad Dressing Recipes?
Honey Mustard Dressing
- 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)
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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