Honey Mustard Dressing

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.

honey mustard dressing in a bottle

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 vegan and 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

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.

Hands whisking dressing in a small bowl

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:

How do you like to use honey mustard dressing? Let me know in the comments!

honey mustard dressing

More Favorite Salad Dressings

If you love this recipe, try one of these delicious salad dressings next:

Honey Mustard Dressing

rate this recipe:
5 from 19 votes
Prep Time: 5 mins
Serves 4 to 6
This homemade honey mustard dressing is sweet and tangy, with a perfect lightly creamy texture. Toss it with a salad, use it as a dipping sauce, or drizzle it over roasted veggies. Find specific suggestions in the post above!

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.

17 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Suzanne
    07.03.2021

    5 stars
    This is now my go to salad dressing. Easy and delicious!

    • Jeanine Donofrio
      07.04.2021

      I’m so glad you’ve loved it!

  2. Stacy
    06.19.2021

    Love this dressing. I omit the honey and also use garlic infused olive oil instead of regular garlic.

  3. ashlyn
    05.14.2021

    can you substitute regular mustard?

    • Jeanine Donofrio
      05.15.2021

      that’ll probably be fine!

  4. Joe
    05.09.2021

    5 stars
    It was EXCELLENT! I made it today, May 9 2021.

    Thank You

    • Jeanine Donofrio
      05.09.2021

      I’m glad you loved it!

  5. msue
    05.07.2021

    5 stars
    Made this recipe to dress a chicken salad. Perfection! I was generous with the cracked pepper and added a squosh more honey. The sharp Dijon and grated garlic added a nice tang and a balanced flavor profile. The recipe also led me to your website and library of recipes. Wow! Looking forward to exploring it all.

  6. Linda Hernandez
    04.16.2021

    5 stars
    I love this dressing. I did increase the honey to 2 Tbsp inadvertently , but I loved it.
    I made a 2d batch for our next lunch salad.
    Thank you.

  7. Tilly
    02.27.2021

    5 stars
    I just tried it and it’s delicious

  8. Joy
    02.25.2021

    5 stars
    This dressing is so delicious. Thank you so much!

  9. Janie
    01.19.2021

    5 stars
    Thank you for this recipe. I made this tonight and it’s very good. A lot of these honey mustard dressing recipes call for mayonnaise and I chose this one because it didn’t. Thanks again!

  10. Kelly
    12.05.2020

    5 stars
    Great recipe! I used apple cider vinegar. My garlic clove was very very small, but not the tini-tiniest. It was still sufficiently garlicky. My 1/4 tsp measuring spoons were in the wash so I eyeballed the salt amount. I made a highly-rated shallot vinaigrette recipe at the same time in order to taste test which one I liked better and this one was my favorite!

    • Jeanine Donofrio
      12.06.2020

      Hi Kelly, I’m so glad you loved the dressing!

  11. Janet
    11.19.2020

    Looks perfect! I’ve been trying to transition to only homemade dressings. It’s harder than you’d think!

  12. T
    11.17.2020

    Many vegans don’t eat honey. I bet maple syrup would be a great substitute.

    • Jeanine Donofrio
      11.17.2020

      yep, it would work great to make the recipe vegan.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.