Rich and creamy, homemade honey mustard dressing is so good on salads or as a dip for chicken strips or nuggets.
Why you’ll love it: The dressing is easy to make and free of artificial ingredients.
How long it takes: 10 minutes
Equipment you’ll need: measuring cup, small whisk
Servings: makes a little less than 1 cup
Who doesn’t love the combination of honey and mustard? Tangy and sweet, it’s just what you need to dip those yummy chicken tenders into.
Do you have someone in your family who is a honey mustard fan? When I was a kid, I always ordered chicken nuggets with honey mustard dipping sauce at my favorite fast food restaurant. Sometimes I just ordered plain honey to dip them into.
I still crave that combination once in awhile. Now that air fryers are a thing, I love to make homemade air fryer chicken nuggets (my kids love them too!). They turn out crispy and so yummy, and of course, I dip them in my homemade honey mustard dressing.
Honey mustard dressing is delicious on salads, too, especially warm salads with roasted vegetables.
About This Honey Mustard Dressing
It’s super easy to make your own honey mustard dressing. It’s made with simple ingredients like real honey, your favorite mustard, and mayonnaise.
Better quality than store brands. Many commercial honey mustard dressings use more high fructose corn syrup than honey. One brand I looked at listed water as the first ingredient. Really, water? Why put water in your dressing?
What’s the difference between this dressing and a vinaigrette? Recently I posted a recipe for honey mustard vinaigrette. This dressing recipe is creamier because it’s mayonnaise-based and works well as a dip or a salad dressing. The vinaigrette is not creamy and wouldn’t make a good dip. It’s best for salads.
So let’s take a look at honey mustard dressing. I’ll get you started here but as always, you’ll find the recipe card below with specifics.
Ingredients You’ll Need
- Mayonnaise: Choose your favorite brand of mayonnaise. You can select light or regular mayonnaise. I prefer olive oil mayonnaise.
- Honey: Be sure your honey has a spreadable consistency. If it’s too thick or crystallized, it won’t blend into the dressing as well. If that’s the case, warm the honey in your microwave. Use a low setting in 10 second increments. Honey heats up very quickly!
- Dijon Mustard & Yellow Mustard: A combination of these two types of mustard makes the best tasting dressing. They are very different but work well together in this recipe.
- Brown Sugar: Just a dash of brown sugar enhances the flavor of the dressing.
- White Vinegar: Use ordinary white vinegar. You’ll need just one teaspoon, only a small amount to balance the sweetness of the honey. Mustard also contains vinegar.
- Paprika: This bright red spice doesn’t have a lot of flavor. It’s made from mild red peppers that have been dried and ground into a powder. It adds a nice color to the dressing.
- Garlic Powder: A hint of garlic is all you need, just ¼ teaspoon.
How To Make Honey Mustard Dressing
It’s so easy! Use a glass liquid measuring cup or a bowl that holds one or two cups.
Add all the ingredients.
Give everything a good stir or use a small whisk to mix the ingredients thoroughly.
That’s it! It’s ready to serve.
My recipe for honey mustard dressing is similar to a honey mustard sauce. It’s pretty confusing when you look at recipes for honey mustard dressing vs. sauce vs. vinaigrette. There’s a lot of overlap.
Generally, a dressing or sauce is thicker, creamier, and often made with mayo, so you can use it as a dip as well as a salad dressing. A vinaigrette is not as thick and works best for salads.
Honey mustard is a pretty versatile flavor. It can be used for salads, sandwiches, and dips. It goes well with chicken: chicken nuggets (or air fryer chicken nuggets) and chicken tenders. It’s amazing with homemade soft pretzels or soft pretzel bites.
Think outside of the box a little and drizzle honey mustard on sautéed Brussels sprouts or roasted sweet potatoes or air fryer beets. Honey mustard dressing mixed with a bag of coleslaw blend makes an awesome salad. Try honey mustard as a dip with fried goat cheese appetizers.
Make It Your Own
- Healthy switch: If you’re not a fan of mayo or would like to reduce the fat calories in this recipe, substitute plain Greek yogurt.
- Mustard substitutions: If you only have one kind of mustard in the fridge, that’s just fine, use what you have. A whole grain mustard will work if you don’t mind a little more texture in your dressing. Keep in mind that any substitution will slightly change the flavor.
- Rather have a vinaigrette for your salads? Try my honey mustard vinaigrette or red wine vinaigrette.
- More honey mustard recipes: Be sure to try my honey mustard chicken marinade or baked honey mustard chicken (you’ll love the sauce!).
Go ahead and make the honey mustard dressing ahead of time. It keeps well.
Homemade honey mustard dressing will keep for a couple of weeks in the fridge. Store it in a tightly covered container. It may thicken slightly. If the dressing separates, give it a good stir before using. Always discard dressing if it has a bad odor or looks moldy.
- Mix all ingredients together in a bowl or measuring cup, whisking to combine.
- Use immediately or refrigerate until ready to use.
- Makes 7 oz., or just under 1 cup.
- Refrigerate honey mustard dressing in a tightly covered container or jar. It will keep for up to 2 weeks.
- If you prefer to make the dressing without mayonnaise, substitute plain Greek yogurt for the mayo.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.