Honey Mustard Vinaigrette
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!
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.
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!
- 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
- 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.
- 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.
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.
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