Homemade Honey Mustard Dressing
My family loves this sweet and tangy honey mustard dressing recipe. It’s made with simple ingredients and tastes way better than store-bought. This recipe is incredibly simple to make, and you probably already have everything you need to make it in your kitchen. I love it for salads, but this dressing has so many uses. Many of our readers use it as a marinade for chicken. It works wonders as a dressing for grain bowls and we love brushing it onto salmon before baking in the oven. I love that this salad dressing uses real ingredients and does not call for mayonnaise. For a creamier sauce that’s perfect for dipping, see our creamy honey mustard sauce. Key Ingredients Mustard: I use creamy Dijon, but whole grain or regular yellow mustard will work. Honey: I love using local raw honey (it tastes so good). If you’d like a honey-free option, try maple syrup! Apple cider vinegar: I love using apple cider vinegar with “the mother” left in the bottle (like Braggs) and find it has the best flavor. Olive oil: Makes our dressing silky and luxurious. It also adds flavor. Avocado oil is a good alternative. Fresh lemon juice: Optional, but I highly recommend it. The lemon makes the dressing pop. I add the juice from one or two lemon wedges. Mustard: I use creamy Dijon, but whole grain or regular yellow mustard will work. Honey: I love using local raw honey (it tastes so good). If you’d like a honey-free option, try maple syrup! Apple cider vinegar: I love using apple cider vinegar with “the mother” left in the bottle (like Braggs) and find it has the best flavor. Olive oil: Makes our dressing silky and luxurious. It also adds flavor. Avocado oil is a good alternative. Fresh lemon juice: Optional, but I highly recommend it. The lemon makes the dressing pop. I add the juice from one or two lemon wedges. Find the full recipe with measurements below. Tips for Making the Best Honey Mustard Dressing Tip 1: Whisk or shake until emulsified. Just a few seconds of whisking turns the dressing into a single emulsified mixture. It is amazing what happens when you whisk the mustard with olive oil and vinegar. You can also add all of the ingredients to a mason jar and shake. Tip 2: Make it extra creamy. As written, this is a vinaigrette-style dressing and, honestly, is pretty creamy already. For a thicker even creamier dressing, whisk in a little sour cream or plain yogurt. Tip 3: So many uses! Of all the salad dressing recipes on Inspired Taste, this one is the most versatile. We love drizzling it over roasted vegetables. It’s especially good with roasted Brussels sprouts, cabbage, carrots, sweet bell peppers, and broccoli. You can even marinate chicken, fish, and pork in this dressing. You can also use it as a sauce for serving with pork chops or grilled chicken. Homemade Honey Mustard Dressing PREP 5 mins TOTAL 5 mins PREP 5 mins TOTAL 5 mins This delicious, sweet, and tangy honey mustard dressing is easy to make and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce. Makes 1 cup Watch Us Make the Recipe You Will Need 1/4 cup (65g) Dijon mustard 3 tablespoons (65g) honey or more to taste 3 tablespoons (45ml) apple cider vinegar or more to taste 1/4 cup (60ml) extra virgin olive oil 1 tablespoon fresh lemon juice, optional 1/4 to 1/2 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper Directions 1Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. 2Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar. 3Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended. 4Keep tightly covered in the refrigerator for up to three weeks. 1Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. 2Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar. 3Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended. 4Keep tightly covered in the refrigerator for up to three weeks. Adam and Joanne's Tips Storing: Honey mustard dressing lasts for 3 weeks when stored in the fridge. We love keeping it in a glass mason jar so that we can shake it before adding it to salads or using it as a dipping sauce. Vegan substitution: Substitute the honey for pure maple syrup. The nutrition facts provided below are estimates. Storing: Honey mustard dressing lasts for 3 weeks when stored in the fridge. We love keeping it in a glass mason jar so that we can shake it before adding it to salads or using it as a dipping sauce. Vegan substitution: Substitute the honey for pure maple syrup. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 tablespoon / Calories 47 / Total Fat 3.5g / Saturated Fat 0.5g / Cholesterol 0mg / Sodium 206.9mg / Carbohydrate 3.4g / Dietary Fiber 0g / Total Sugars 3.3g / Protein 0g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Best Tahini Dressing Next Post: Easy Swedish Meatballs