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Home Recipes by Type Salads Salad Dressings & Toppings
30 30 Minutes or Less GF Gluten-Free DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Sweet and Tangy Honey Mustard Vinaigrette | with video

4.34
/5
5 mins
39 Comments
Jump to Recipe
By: Rachel GurkPosted: 07/15/2015Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Honey Mustard Vinaigrette - no more store-bought dressings! Get the easy recipe on RachelCooks.com!

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!

Front view of small clear glass pitcher containing honey mustard vinaigrette, with white salad bowl in background.

Salads are my go-to lunch. I often have lunch with my neighbor, Julie. She’s a stay-at-home mom too and since we moved into our house just under a year ago, Julie and I have hit it off. The kids love playing with each other and Julie and I are grateful for the adult interaction.

Lunch is 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. Sometimes we’ll splurge and get carry-out which means one of us gets quiet time in the car while the other one plays with the kids.

I always tell her I hit the neighbor jackpot, and I did.

This 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! Get the easy recipe on RachelCooks.com.

I made this salad dressing once and she practically begged me to blog about it. Problem is, I didn’t measure anything or write down the recipe. I’ve made this more times than I can count since the first time she tried it, and I think this recipe is pretty close to what we had the first time.

In fact, I have a jar of it in my fridge right now (I pretty much always do). My friends tease me because my fridge is bare of dressings such as Ranch, Italian, Thousand Island. Staples in many fridges, I’ve come to learn.

It’s just so simple to make your own salad dressing – I find myself throwing away pre-made dressings when I buy them because I never finish the bottle. I usually keep one or two (usually a raspberry vinaigrette and a fattoush dressing), just so I don’t have an excuse to not eat a salad, but other than that, I reach for my olive oil and dressing jar to shake up my own.

Front view of small clear glass pitcher containing honey mustard vinaigrette, with white salad bowl in background.

About this Honey Mustard Vinaigrette

This honey mustard vinaigrette salad dressing goes great with a vegetable based salad and you probably have all the ingredients in your pantry and fridge. It’s very simple – olive oil, white balsamic vinegar (one of my faves!), Dijon mustard, honey, salt and pepper. Easy peasy.

I always shake my dressings up in a jar but you can also whisk them briskly with a fork or whisk while you pour in the oil. This will help the dressing emulsify so that it doesn’t quickly separate before you have a chance to pour it over your salad. Because what’s worse than pouring out dressing and only getting oil?

Overhead front view of vinaigrette in clear glass pitcher, salad in background.

Once you start making homemade salad dressing, you’ll never go back to store bought. Start with this honey mustard vinaigrette! You won’t be sorry.

More homemade dressings:

Ready to venture into making your own homemade dressings? Try:

 

  • Reduced Fat Ranch Dressing
  • Creamy Maple Dressing with Black Pepper
  • Sweet BBQ Salad Dressing with lime
  • Fresh Raspberry Vinaigrette
  • Poppy Seed Dressing
  • Clementine Dressing
  • Lemon Basil Vinaigrette (I love love love this one)
  • Carrot Vinaigrette with Chili Powder and Cumin
  • Homemade Catalina Dressing
  • Southwestern Avocado Salad Dressing from Buns In My Oven
  • Hummus Salsa Dressing from The Roasted Root.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Front view of small clear glass pitcher containing honey mustard vinaigrette, with salad in background.
Recipe

Get the Recipe: Honey Mustard Vinaigrette Recipe

4.34 from 62 votes
Prep Time: 5 mins
Total Time: 5 mins
9 servings
Print Rate Recipe
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Tangy honey mustard vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser!

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 card revised 10/13/2022.

Nutrition Information

Serving: 2tablespoons, Calories: 143kcal, Carbohydrates: 9g, Protein: 0.2g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Sodium: 71mg, Potassium: 18mg, Fiber: 0.2g, Sugar: 9g, Vitamin A: 3IU, Vitamin C: 0.1mg, Calcium: 5mg, Iron: 0.2mg

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.

© Author: Rachel Gurk
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  1. REENA MUKHERJEE says

    January 5, 2019 at 4:49 am

    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.

    Reply
    • Rachel Gurk says

      January 6, 2019 at 10:25 am

      So glad you liked this recipe, Reena! Thanks for taking the time to come back and leave a comment!

      Reply
  2. Elizabeth says

    January 1, 2019 at 4:06 pm

    This dressing is like liquid gold! It was so quick and easy to make. Looking forward to healthy lunches this week!

    Reply
    • Rachel Gurk says

      January 1, 2019 at 4:19 pm

      So happy to hear that! Thanks for taking the time to leave a comment! Happy lunching!

      Reply
  3. Jamie says

    December 26, 2018 at 12:00 pm

    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

    Reply
    • Rachel Gurk says

      December 28, 2018 at 5:25 pm

      Glad you liked it! Thanks for taking the time to leave a comment!

      Reply
  4. Roxy says

    December 2, 2018 at 10:17 am

    Love it!!!!!!

    Reply
    • Rachel Gurk says

      December 2, 2018 at 10:57 am

      I’m so glad! Thanks for taking the time to come back and leave a comment, Roxy!

      Reply
  5. Jasmine says

    July 17, 2018 at 3:35 am

    Could I use regular balsamic vinegar in this? 

    Reply
    • Rachel Gurk says

      July 17, 2018 at 10:44 am

      For sure! It will change the color and flavor slightly, but it will still taste great!

      Reply
    • Armandas says

      February 28, 2021 at 5:10 pm

      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!

      Reply
      • Rachel Gurk says

        March 4, 2021 at 9:15 pm

        It’s my favorite too! Love the addition of garlic!

        Reply
  6. Linda McCalpin says

    March 14, 2018 at 5:04 pm

    YOU CAN BUY THOSE LITTLE JARS AT WALL MART ARE WHERE THEY SELL CANNING JARS

    Reply
    • Rachel Gurk says

      March 16, 2018 at 6:36 am

      Awesome, thanks for sharing!

      Reply
  7. Athena says

    March 9, 2018 at 5:33 pm

    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. :(

    Reply
    • Rachel Gurk says

      March 9, 2018 at 5:38 pm

      Oh man, I don’t remember where I got that one. I did a Amazon search and these look similar. Hope that helps!

      Reply
    • SW says

      February 27, 2020 at 9:54 pm

      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

      Reply
      • Rachel Gurk says

        March 1, 2020 at 8:39 pm

        Awesome! I haven’t found one of those that I like…I’ll have to check out OXO’s version.

        Reply
  8. Albert Bevia says

    February 28, 2018 at 11:41 am

    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 :)

    Reply
    • Rachel Gurk says

      March 1, 2018 at 10:05 am

      I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!

      Reply
  9. Alice says

    January 29, 2018 at 3:34 pm

    How long will it keep in frig?

    Reply
    • Rachel Gurk says

      January 29, 2018 at 8:27 pm

      It should keep about a week to a week and a half. Enjoy!

      Reply
  10. Amy says

    March 18, 2017 at 8:42 am

    Is there a substitute for the vinegar?

    Reply
    • Rachel Gurk says

      March 18, 2017 at 1:55 pm

      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.

      Reply
  11. Jenny says

    September 26, 2016 at 9:55 am

    I made this for dinner last night, wow crazy good!

    Reply
    • Rachel Gurk says

      September 27, 2016 at 5:30 pm

      So happy to hear that you liked it! It’s my go-to salad dressing.

      Reply
  12. lisa carpenter says

    March 28, 2016 at 12:10 pm

    I don’t see the calorie count.

    Reply
    • Rachel Gurk says

      March 28, 2016 at 3:22 pm

      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.

      Reply
  13. Natalie | Paper & Birch says

    July 22, 2015 at 12:02 pm

    One of my favorite combos. Definitely trying this – sounds delish!

    Reply
  14. Katie Cavuto says

    July 16, 2015 at 10:47 am

    This looks so simple yet delicious! That tiny mason jar is too cute!

    Reply
  15. Christina says

    July 15, 2015 at 4:33 pm

    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!

    Reply
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