So long, store bought salad dressing! This honey mustard dressing recipe is easy to make, and it's packed with irresistible sweet and tangy flavor.
This homemade honey mustard dressing is like magic. Whenever I have it on hand, I eat salads like crazy, just to taste its sweet, tangy, spicy flavor. If I’m out of greens, I use it as a dipping sauce, dunking sliced bell peppers until I don’t have any dressing left. If you’re someone who’s trying to eat more veggies, make this honey mustard dressing recipe. You’ll find yourself tossing together salads and snacking on carrot sticks left and right!
Unlike many store bought honey mustard salad dressings, this one is totally dairy-free. Its smooth, lightly creamy texture comes from emulsified olive oil, honey, and Dijon mustard, not mayo or Greek yogurt. You only need 5 ingredients to make it, and you can whisk it together in a snap. In the last few months, it’s become one of my favorite dressings, and I think you’re going to love it too!
Honey Mustard Dressing Recipe Ingredients
Ready to make this honey mustard dressing recipe? Here’s what you’ll need:
- Dijon mustard – Steer clear of using stone ground mustard or yellow mustard in this recipe. Instead, choose a good-quality Dijon mustard. It’ll give the dressing a smooth, creamy texture and well-balanced flavor.
- Honey – It gives the dressing a touch of sweetness and classic honey-mustard flavor.
- Apple cider vinegar – For tang! Fresh lemon juice will work here too.
- Garlic – It adds sharp depth of flavor.
- Extra-virgin olive oil – It gives the dressing body and richness.
- And salt and pepper – To make all the flavors pop!
Combine the honey, Dijon mustard, garlic, salt, vinegar, and oil in a small bowl, and whisk to combine. When the dressing is smooth, season to taste. Enjoy!
Find the complete recipe with measurements below.
How to Use Honey Mustard Dressing
This homemade honey mustard dressing will keep in an airtight container or Mason jar in the fridge for up to a week, so it’s a great recipe to meal prep and keep on hand. It’s versatile, so have fun experimenting with different ways to use it. Here are a few of my favorites:
- As a salad dressing. Not to state the obvious, but this dressing is delicious on salad! I call for it specifically in my green bean salad recipe, but it’s also fantastic on this sweet potato salad, this broccoli salad, , this chopped salad, or simple mixed greens.
- With roasted or sautéed veggies. Drizzle it over roasted broccoli, cauliflower, Brussels sprouts, potatoes, or sautéed broccoli for a punch of sweet and tangy flavor.
- As a dipping sauce. Zuzh up sweet potato fries or air fryer French fries with a side of honey mustard dressing! Or, for a light and healthy snack, serve it with fresh veggies like carrots, celery, or bell peppers for dipping.
- On a grain bowl. Start with a grain like farro, quinoa, or brown rice, add a protein like roasted chickpeas or tempeh, and pile in your favorite veggies. Pour the dressing on top to tie it all together!
How do you like to use honey mustard dressing? Let me know in the comments!
More Favorite Salad Dressings
If you love this recipe, try one of these delicious salad dressings next:
- Greek Salad Dressing
- Green Goddess Dressing
- Apple Cider Vinegar Dressing
- Tahini Dressing
- Homemade Italian Dressing
- Vegan Ranch Dressing
- Cilantro Lime Dressing
- Lemon Vinaigrette
Honey Mustard Dressing
Ingredients
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar or fresh lemon juice
- 1 tablespoon honey
- 1 small garlic clove, grated or minced
- ¼ teaspoon sea salt, more to taste
- Freshly ground black pepper
Instructions
- In a small bowl, whisk together the mustard, olive oil, vinegar, honey, garlic, salt, and pepper.
- See the above blog post for serving suggestions.
Absolutely LOVE this dressing! Have tried it several times now on fresh green salads and vegetables and I fall in love with it more and more each time! I haven’t tried it with fresh lemon juice (just ACV) but will definitely try that version in the future!
I’m so glad you’ve enjoyed it!
I used these proportions, and it was too much lemon juice for me.
I love this dressing recipe so much. I make a bottle of it almost every week. Gets even better after a couple days, too. I’m allergic to apples, so I use white wine vinegar as a replacement for the ACV. Soooo yummy!
I’m so glad you’ve been loving it!
Great recipe, made a big batch! Wondering if the dressing should be refrigerated?
I’m so glad you enjoy it! Yes, it should be stored in the fridge.
I have made this twice, once with vinegar once with fresh lemon juice. I prefer the lemon juice but both are good.
Just using it for salads right now. But think I will try it on coleslaw.
I’m so glad you’ve enjoyed it!
This is the best salad dressing recipe! I am now eating more vegetables because I just want the dressing. Thanks for sharing this with us!
Awesome! Made it! Love it!!! ?
I’m so glad you loved it!
Thank you for this recipe! My extremely picky daughter declared it excellent. This is a huge compliment as she’s an authority on honey mustard dressing!
I’m so glad she loved it!
Very delicious!
So good!! Great homemade recipe, will definitely make again. I used it over a shaved Brussels sprout salad with apples sweet potato and chicken, and my 6 year old even loved it with her chicken. Would love to know the macros on it but it’s so good I almost don’t care.
Oh yum, I’m so glad everyone enjoyed it! I don’t calculate nutrition facts but you could plug the ingredients into a site like my fitness pal.
Love love love packed with flavor love the sweet and tart ,this is a keeper and so simple ❤️
Can I use a little white wine vinegar?
Yep, you can replace it with for some or all of the apple cider vinegar.
Being a Vermonter, I substituted maple syrup instead of honey — yum!
Yum! This is super tasty and easy to make with ingredients already in the cupboard.
I used it as a sauce on pork chops- delicious!
The serving sizes are off on this.
But the dressing recipe is sound.
Looks lovely! Just one obvious error, though- it’s not vegan due to the honey in it. Vegetarian, definitely. Looking forward to making it ?
Hi Sue, we have this one tagged as vegetarian, let me know if you’re seeing a vegan mention in the post that I’m overlooking. I hope you enjoy!
This was good, but I doubled it and used half the vinegar! It does say “this one is totally vegan and dairy-free” in the second paragraph. ?
I’m so glad you enjoyed it – thank you for pointing out the mistake 🙂
Perfect! I’ve been looking a good honey mustard vinaigrette, and this is it. I used garlic powder as fresh is a bit too powerful for me.
Excellent! I used Trader Joe’s Aioli Garlic Mustard sauce, which is tangy by itself, instead of Dijon and it has them calling for more. Best part is no mayo. Thank you!
I’m so glad you enjoyed it!
Great recipe, flavour and taste. Thanks