Honey Mustard Vinaigrette
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Sweet and tangy honey mustard vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser!
Recipe Overview
Why you’ll love it: Homemade vinaigrettes taste great, they are easy to make, and are more economical than store bought dressings.
How long it takes: just 5 minutes!
Equipment you’ll need: small jar with lid OR small bowl and whisk
Servings: makes just over 1 cup of dressing
Salads are my go-to lunch. I often have lunch with my neighbor and it’s usually a joint effort. I’ll text her and say, I have salad and dressing. She comes over armed with feta and pita chips to top the salad. It’s a pretty awesome arrangement if you think about it.
I always tell her I hit the neighbor jackpot, and I did.
The first time I made this salad dressing, she practically begged me to blog about it. Problem is, the first time I made it, I didn’t measure any of the ingredients or write down the recipe. Since then, I’ve made this vinaigrette more times than I can count and I think this recipe is pretty close to what we had the first time.
In fact, I have a jar of honey mustard vinaigrette in my refrigerator right now (I pretty much always do). My friends tease me because my fridge is void of dressings such as ranch, Italian, Thousand Island which are staples in many fridges, I’ve come to learn.
It’s just so easy to make your own salad dressing. I find myself throwing away pre-made dressings when I buy them because I never finish the bottle. It’s much easier to reach for my olive oil and dressing jar and shake up my own concoction.
About This Recipe
This honey mustard vinaigrette goes great on a fresh green salad and since it’s on the sweet side, it works well for salads that include fruit, too. I love it on warm salads or bowls made with grains and roasted vegetables, like this roasted cauliflower salad with arugula & sweet potato, warm kale salad with roasted root vegetables, or kale quinoa salad with walnuts, cranberries, and feta.
To make this dressing, you only need 4 simple ingredients, plus salt and pepper. You probably have all the ingredients you need right in your pantry and fridge. Easy peasy.
Once you try homemade vinaigrettes, you’ll never go back to store-bought. In fact, just for grins, I took a look at the ingredient list for a popular brand of honey mustard dressing. It’s pretty grim. Let’s just say that the first ingredient is water, the second is soybean oil, and it gets worse from there.
Start your salad dressing adventure with this honey mustard vinaigrette recipe! You won’t be sorry. And don’t worry, I have lots more recipes for you to try so be sure to check out my list of easy salad dressing recipes.
For the specifics (measurements, nutrition information, etc.), scroll on down to the recipe card.
What You’ll Need
- Olive Oil: Choose a good quality olive oil for vinaigrettes since it’s a pretty major component. Did you know that olive oil has healthy benefits? It’s high in monounsaturated fats (the good kind of fat), and contains antioxidants and anti-inflammatory compounds. No soybean oil here.
- White Balsamic Vinegar: You may be more familiar with regular dark balsamic vinegar. White balsamic vinegar is made from light colored grapes so it’s a beautiful golden color. It’s lightly sweet and tangy. If you prefer, apple cider vinegar can be substituted.
- Dijon Mustard: I usually choose a smooth Dijon although sometimes I mix it up with a grainier mustard. Both are great. This is not the place for plain yellow mustard.
- Honey: If your honey happens to be stiff or crystallized, put it very briefly in the microwave to loosen it up. The vinaigrette has a fair amount of honey so it’s on the sweet side. While the photos have it styled with a fresh green vegetable salad, it goes well with salads that contain fruit, too.
- Salt and Pepper: Season the vinaigrette, to taste.
How To Make It
Put all of the ingredients in a small clean jar with a tight-fitting lid and shake the jar vigorously until the the vinaigrette is blended.
Alternatively, you can put the ingredients into a small bowl, and then slowly add the oil while whisking until the vinaigrette comes together. This method is best for emulsifying the vinaigrette.
Check the seasoning before you serve the dressing. Add more salt and pepper, if needed.
P.S. If you prefer a creamier honey mustard dressing instead of a vinaigrette, try my honey mustard dressing! It’s great for dipping, too.
Storage Tips
Store the vinaigrette in the refrigerator for up to a week. You may notice that the oil congeals because of the cold temperature. Let the vinaigrette set at room temperature for 15 minutes or so before you use it. A faster method is to remove the lid of the jar and microwave the vinaigrette for 10 to 15 seconds, replace the cover, and shake.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- ¼ cup honey
- 2 tablespoons Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
Instructions
- Add olive oil, vinegar, honey, mustard, salt and pepper to a small jar or container with tightly fitting lid. Shake well to combine.
- Alternate method: Measure the vinegar, honey, mustard, salt and pepper into a small bowl or measuring cup. Add olive oil slowly while whisking until dressing emulsifies.
- Taste and season with additional salt and pepper, if necessary. Refrigerate until ready to use.
Notes
- Vinaigrette will keep in the refrigerator for up to a week. If the olive oil congeals because of the cold temperature, allow the vinaigrette to come to room temperature (15 minutes), and shake well. Another method is to remove the lid, microwave for 10 to 15 seconds, replace the lid, and shake well.
- Makes a bit more than a cup of dressing.
- Recipe revised 10/13/2022.
Nutrition Information
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.
REENA MUKHERJEE says
Loved the Recipe. I was looking for a sweet & tangy dressing for my Kale & apple Salad. I made this and OMG!! super duper. Thanks Rachel.
Rachel Gurk says
So glad you liked this recipe, Reena! Thanks for taking the time to come back and leave a comment!
Elizabeth says
This dressing is like liquid gold! It was so quick and easy to make. Looking forward to healthy lunches this week!
Rachel Gurk says
So happy to hear that! Thanks for taking the time to leave a comment! Happy lunching!
Jamie says
It was a really nice recipe but I added around 1/4 cup more balsamic vinegar because the family prefers a more acidic flavour rather than too sweet! This way, it matched more with the flavours in the salad x
Rachel Gurk says
Glad you liked it! Thanks for taking the time to leave a comment!
Roxy says
Love it!!!!!!
Rachel Gurk says
I’m so glad! Thanks for taking the time to come back and leave a comment, Roxy!
Jasmine says
Could I use regular balsamic vinegar in this?
Rachel Gurk says
For sure! It will change the color and flavor slightly, but it will still taste great!
Armandas says
This is by far my favorite salad dressing! The only thing I do differently is the white wine or apple cider vinegar instead if white balsamic because I usually don’t have it on hand. And a few cloves of garlic tastes really good in this dressing! I also used half wholegrain and half Dijon the other day and it was fantastic too!
Rachel Gurk says
It’s my favorite too! Love the addition of garlic!
Linda McCalpin says
YOU CAN BUY THOSE LITTLE JARS AT WALL MART ARE WHERE THEY SELL CANNING JARS
Rachel Gurk says
Awesome, thanks for sharing!
Athena says
I LOVE that little jar you have. Where could I find something similar? I’ve tried a different type of jar for making dressings and it leaked everywhere. :(
Rachel Gurk says
Oh man, I don’t remember where I got that one. I did a Amazon search and these look similar. Hope that helps!
SW says
I bought a salad dressing shaker by oxo on Amazon and it is fabulous. It has measurements on the side and a pour spout that when closed does not leak anywhere. Totally work the money
Rachel Gurk says
Awesome! I haven’t found one of those that I like…I’ll have to check out OXO’s version.
Albert Bevia says
I also enjoy eating salads for lunch, they are healthy and light, I have been looking for the perfect honey mustard vinaigrette…and this is it!!! I just made it (just swapped out the honey for agave syrup) and it is so amazingly good! thanks for the recipe :)
Rachel Gurk says
I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!
Alice says
How long will it keep in frig?
Rachel Gurk says
It should keep about a week to a week and a half. Enjoy!
Amy says
Is there a substitute for the vinegar?
Rachel Gurk says
In this vinaigrette, the vinegar really plays an important role in the flavor and result. If you were going to substitute something, I would suggest fresh lemon juice but it will change the taste significantly.
Jenny says
I made this for dinner last night, wow crazy good!
Rachel Gurk says
So happy to hear that you liked it! It’s my go-to salad dressing.
lisa carpenter says
I don’t see the calorie count.
Rachel Gurk says
Hi! I’m going through the very long and slow process of adding nutritional information to my recipes. I just calculated this one and added a label. 169 calories for 2 tablespoons of dressing but please remember numbers may vary depending on brands of products used, etc.
Natalie | Paper & Birch says
One of my favorite combos. Definitely trying this – sounds delish!
Katie Cavuto says
This looks so simple yet delicious! That tiny mason jar is too cute!
Christina says
Once you start making your own salad dressing, you can’t go back. Even my husband, the Hidden Valley ranch addict doesn’t like the store-bought stuff anymore. My “go-to” is very similar to yours- it doesn’t take much for a really gorgeous salad dressing!