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 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:

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Honey Mustard Dressing

rate this recipe:
4.96 from 150 votes
Prep Time: 5 minutes
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!



  • In a small bowl, whisk together the mustard, olive oil, vinegar, honey, garlic, salt, and pepper.
  • See the above blog post for serving suggestions.


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Rate this recipe (after making it)

  1. Joan

    5 stars
    This is so simple yet delicious. Last time I made it I used it for a pasta salad dressing. Received so many compliments and requests for the recipe!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Joan, I’m so glad the dressing was a hit!

  2. Bunnee

    5 stars
    Didn’t have honey so subbed agave nectar and added fresh parsley ! So yummy! It’s. A keeper . Thanks for the recipe !

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Lillith

    5 stars
    OUTSTANDING! In the past I only used honey and yellow mustard and left it at that. This is SO MUCH BETTER!!!!! I used lemon instead of ACV and some garlic powder instead of fresh garlic. I can’t wait to make it again.

  4. Laura

    5 stars
    I just made this, and it turned out perfect! Will definitely make again!

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Geet

    5 stars
    Made this several times! So so good and healthy! Absolutely 5 star recipe! Thank you so much.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you love it!

  6. Michigan Dano

    5 stars
    This is great. Best dip for chicken strips ever! I always make a 2× or 3× batch and usually enough left to save. Why can it only keep in the fridge for a week when all the ingredients separate have been in the fridge or cupboard for a month or two or three?

    • Jeanine Donofrio

      Hi Michigan, I’m so glad you enjoyed it. It’s the grated garlic that will spoil before the shelf stable items.

      • Dawn

        Wonder if you used powder garlic or jarred garlic would it have a longer life?

  7. Yaz

    5 stars
    This is the best salad dressing ever!!! The ratio is on POINT !!!! I eat it everyday now. Thank you for sharing it.

    • Jeanine Donofrio

      Ha, I’m so glad you loved it!

  8. Donna Shirk

    5 stars
    I need to watch my salt intake, I tend to use allot so I’ve been looking for something flavorful so that I don’t feel the need to load my veggies with salt. I made roasted green beans I had frozen last summer and used this dressing instead of salt, delicious! I’ll definitely be using it with my other veggies. Thanks so much for sharing

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Caroline Hauck

    5 stars
    I just served this over arugula with some Parmesan and sweet potato and it was the best salad I’ve ever had! I used lemon and it was to die for. 10/10!!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Caroline, That salad sounds delicious! So glad you loved the dressing.

  10. Tom

    5 stars
    I’ve been looking for a well balanced vinaigrette and I think I finally found it. This was so good and will become my new house dressing. I used it over red leaf lettuce for a simple salad and it was perfect

    • Phoebe Moore (L&L Recipe Developer)

      Hi Tom, I’m so glad you loved it!

  11. Mary Anne

    5 stars
    Just delicious and easy to make. Wondering how long it will stay in fridge or outside fridge. Thanks

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mary Anne, So glad you love the dressing! It will keep in the fridge for about a week.

  12. Cass

    5 stars
    Great recipe! Love the apple cider addition.
    Perfect creamy ratio of ingredients.

    • Jeanine Donofrio

      I”m so glad you loved it!

  13. Rebecca

    5 stars
    Great simple recipe! I added extra honey since my younger kids only eat salad if it’s sweet. 😆

  14. Luana

    5 stars
    my go to salad dressing it’s perfect!! 💕

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

  15. Hugh

    5 stars
    I wasn’t sure I would like this as I usually prefer a larger proportion of oil to acid in a dressing, but this was really delicious and texturally quite nice. I decided to try this because it had a smaller amount of honey in relation to the other ingredients and I didn’t want an overly sweet dressing. We put it on a simple salad of romaine and carrots and it was perfect. I bookmarked this page in my good recipe folder to make again. Thanks so much for this and many other recipes that I use continually.

    • Jeanine Donofrio

      Hi Hugh, white beans would be a great replacement.

  16. Sarah

    How long does it keep in the fridge?

    • Jeanine Donofrio

      Hi Sarah, about a week.

  17. Merrilee

    5 stars
    My search is over! This is hands down the most flavorful honey mustard dressing recipe I’ve ever tried! Thanks!

    • Jeanine Donofrio

      Hi Merrilee, I’m so glad you loved it!

  18. Jake

    5 stars
    Just made this and it was delicious! Definitely a recipe I will go to time and again! I accidentally forgot to put the garlic in and it was fantastic. I may just omit garlic from the recipe as it was so good!

  19. Monica

    5 stars
    I just made this and it’s superb, thank you for the recipe!

    • Jeanine Donofrio

      I’m so glad you loved it!

  20. Kathryn Perry

    I tried this dressing and I love it, I’m learning how to make my own dressing now, I think your website is wonderful, easy to read recipes. Thank you

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.