Sweet and Tangy Honey Mustard Vinaigrette | with video
Posted: 07/15/2015
This post may contain affiliate links. Please read my disclosure policy.
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!
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.
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.
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?
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!
servings
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.
Darlene Stone says
Does this dressing taste like melting pot house dressing.. thanks
Rachel Gurk says
I’m not sure, I’ve never had it. Sorry I can’t help!
Sue says
how much salt and pepper do you use?
Rachel Gurk says
I would start with 1/4 teaspoon of each and then taste and add more as desired.
mary nethercutt says
I want to post this recipe on my face book page how can I?
Rachel Gurk says
If you’re on a phone or tablet, there should be sharing buttons at the top of your page….if you’re on a desktop computer, you’ll see sharing icons on the left hand side of your page.
Stephanie W says
Ooohh…this dressing is the best I ever had!!! I only have spicy brown mustard in my fridge so I used that and it came out perfect; has an added kick. I am not a sweet eater so I cut the honey down to 3 tablespoons and added an extra tablespoon of the mustard. Came out perfect. I am taking this dressing with me to restaurants and save on the calories and fat I don’t even miss with this one. This will be on my regular rotation from now on. You may have answered this one already, how long will it store in the fridge.
Rachel Gurk says
So glad you like it! It’s definitely one of my favorites as well. :)