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.
Hot diggity dog, this is the one!
I have tried several that all call for mayo and they were all yucky… heavy fat, greasy flavor. The first thing you taste with this one is mustard that is immediately followed by sweet and sour at the same time. I expected to have a stronger olive oil flavor but happy to say I didn’t get it.
So so happy you shared your recipe.
Perfection the exact flavor and consistency I was looking for to dip steamed veggies
For me, it was personallly too sauer but after I added more honey, it was perfect! Thank you for sharing!
Delicious!
I made a double batch the 2nd time around. How long will it last in the fridge?
Hi Lora, up to 5 days.
I meal prepped a large lentil salad and poured this dressing into the salad. All I can say is YUM! This dressing is so fresh and zesty. I didn’t have cider vinegar and used lemon juice.
So delicious! I’m on a diet for auto immune disease and that rules out most premade salad dressings. This is exactly what I needed to jazz up leftovers.
I’m so glad you enjoyed it!
Yummy
I made this using wholegrain mustard as that’s all I had and fresh pressed rapeseed oil. Drizzled it over steamed tender stemmed broccoli it was delicious.
So glad you loved it, Debbie!
This is a lovely addition to my crisp lettuce salad!! Although I’m wondering how long is keeps in the fridge for? Thanks
Hi Charlotte, it keeps well for about 5 days in the fridge. So glad you love it!
The dressing is so delicious! Can you provide me the nutritional information on this particular one? I’m really interested in the calories. Thank you.
Hi Hazel, so glad you love the dressing! We don’t calculate nutrition facts for our recipes unfortunately. The best way to get an estimate would be to plug the recipe into an online nutrition calculator.
FWIW – when I entered this into MyFitness Pal, a 15ml serving (1tbsp) = calories – 60, 5.8g fat, 1.7g carb, 1.5g sugar, 1.8g protein. I had the dressing yielding about 8 servings
Love this recipe. Light, right amount of tang and zing. Great for my Niçoise salad 🥗
YUM! Fast and perfect. I added a touch more garlic.
So glad you enjoyed it, Pamela!
Delicious! Didn’t change anything! I make this recipe alot
My favourite dressing. Thank you!!
I’m happy to hear that!
Delicious! Lasts a week in the fridge (if you make a bunch).
I loved the recipe. Next time I will add less honey. I may have been a little heavy on the honey as just a tad sweet. I
I’m glad you enjoyed it!
Very nice, easy. I did add additional honey because it was too tart for my husband.
This was great on spinach and butter lettuce with some Parmesan shavings and homemade croutons. Thank you!
I’m glad you loved it!
What are some other Substitutions for the olive oil?
Any type of neutral oil will work – vegetable oil, avocado oil, etc.
I riffed off this recipe and made a dark mostard dressing using dutch-style dark mostard, balsamic vinegar and fresh lemon juice, molasses, but omitted the garlic. It was amazing! Sweet and sour perfection.
I want to try make home made dressing maybe its good for acid reflux and also gallstone but ìt has also oil so i will try