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 kale 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.
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!!
Hi Joan, I’m so glad the dressing was a hit!
Didn’t have honey so subbed agave nectar and added fresh parsley ! So yummy! It’s. A keeper . Thanks for the recipe !
I’m so glad you loved it!
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.
I just made this, and it turned out perfect! Will definitely make again!
I’m so glad you loved it!
Made this several times! So so good and healthy! Absolutely 5 star recipe! Thank you so much.
I’m so glad you love it!
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?
Hi Michigan, I’m so glad you enjoyed it. It’s the grated garlic that will spoil before the shelf stable items.
Wonder if you used powder garlic or jarred garlic would it have a longer life?
This is the best salad dressing ever!!! The ratio is on POINT !!!! I eat it everyday now. Thank you for sharing it.
Ha, I’m so glad you loved it!
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
I’m so glad you loved it!
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!!
Hi Caroline, That salad sounds delicious! So glad you loved the dressing.
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
Hi Tom, I’m so glad you loved it!
Just delicious and easy to make. Wondering how long it will stay in fridge or outside fridge. Thanks
Hi Mary Anne, So glad you love the dressing! It will keep in the fridge for about a week.
Great recipe! Love the apple cider addition.
Perfect creamy ratio of ingredients.
I”m so glad you loved it!
Great simple recipe! I added extra honey since my younger kids only eat salad if it’s sweet. 😆
my go to salad dressing it’s perfect!! 💕
I’m so glad you’ve loved it!
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.
Hi Hugh, white beans would be a great replacement.
How long does it keep in the fridge?
Hi Sarah, about a week.
My search is over! This is hands down the most flavorful honey mustard dressing recipe I’ve ever tried! Thanks!
Hi Merrilee, I’m so glad you loved it!
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!
I just made this and it’s superb, thank you for the recipe!
I’m so glad you loved it!
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