You don’t need mayonnaise to make a beautiful Honey Mustard Dressing! Mine is made with just mustard, honey, cider vinegar and oil. That’s all you need to make a beautiful creamy Honey Mustard Dressing that transforms even the plainest of salads into wow!
I use this Honey Mustard Dressing for salads but it’s definitely thick enough to use as a dipping sauce too. Though truth be told, my Honey Mustard Dipping sauce is made with mayonnaise and no vinegar. 🙂 But I do use this for dipping too!
My friends and I always say that a great salad comes down to the dressing. It doesn’t matter how fancy pants the ingredients in the salad are. If the dressing is a fail, then the salad is a fail.
But THIS dressing is always a guaranteed hit!!
PS The bottle in the photo above may be familiar to Australians. It’s sold at Woolworths, branded by a certain well known celebrity chef who shall remain unnamed. However, it’s very impractical for dressings. Firstly because you have to hold your finger on the top of the pourer when you shake it. Secondly, the bottle has to be more than half full in order for the dressing to pour into the funnel. Humph. Not happy!
I do like to experiment with dressings, but when it comes down to it, I always fall back on my sure-fire winners. And Honey Mustard Dressing is definitely falls into that category. It truly does make everything better. Whether just used to dress plain leafy greens, or with a few cherry tomatoes added, which is all I did (see photo at top), or for a salad with more substantial ingredients. Like my Roasted Sweet Potato Salad. This dressing would be fantastic with that!
Though made with honey, this is not an overly sweet dressing. I’m more of a savoury than sweet girl, so my savoury foods with sweetness in them always errs more towards savoury than sweet. It sounds like there is a lot of honey in this, but actually, there’s a lot of sour too from the vinegar and mustard so it balances it out.
This Honey Mustard Dressing keeps for weeks in the fridge so it’s a fantastic one to make a big batch of to have one hand for quick salads, both side salads and more substantial meal salads! – Nagi x
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Honey Mustard Dressing
Ingredients
Big Batch to Keep (1 cup)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup cider vinegar
- 1/4 cup vegetable or olive oil
- 1 tsp salt
- Black pepper
Single side salad batch (makes 1/3 cup, enough for a side salad for 4 ppl)
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- Black pepper
Instructions
- Place ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust sweet (honey), sour (vinegar) and salt to taste.
- Keep for 3 weeks in the fridge in an airtight jar. (As long as the shelf life of your ingredients is greater than 3 weeks).
- Single side salad: Drizzle over 4 big handfuls of leafy greens and other salad of choice.
Recipe Notes:
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks. Find them all here.
So easy and delicious!
We love this dressing, but I couldn’t find the nutritional info. I would greatly appreciate it
Is there a way to have it thicker as it would be an amazing dipping sauce but i find it a tad to runny.
This is a fantastic dressing, and there’s frequently a jar of it in my fridge.
This week, just for shigs, I used chili honey. Good stuff!
Chili honey is the bomb Frances!!! N x
Hi Nagi, how long does the dressing store in the fridge?
Hi Emma – that’s in Note 2 of the recipe! N x
Nagi, I love the honey mustard dressing, and make it quite often.
I land up making my dressings in old Vegemite jars, and have been wondering where you get those jars from, they look lovely.
They are from a few different places Pam – just collected along the way! N x
Fab dressing…love it…goes with all my salads:)
Hi Nagi, your recipes are just wonderful. We have tried the lamb rogan josh, the veggie burgers, Pad See Ew, the crispy sweet and sour pork and the Vietnamese caramel pork.. and of course this lovely dressing. All of them have been so delicious, so much like you hope those flavours and textures to be and the recipes themselves are detailed and easy to follow. We are huge fans of your website.
Absolutely love ❤ this dressing. I’ve made it over 10 times now. And the big batch is terrific to have on standby in the fridge.
every time i make one of your recipes they turn out perfectly.
My daughter in law and i love discussing which of you recipes which of you recipes we have just tried.
Just made your Honey Mustard Dressing Nagi. Beautiful! It reminds me of a friend’s dressing that we used to drink from the bottom of the dish after we had finished the salad 😀. I used half lemon juice snd half vinegar as I have a glut of lemons.
Just made your Honey Mustard Dressing Nagi. Beautiful! It reminds me of a friend’s dressing that we used to drink from the bottom of the dish after we had finished the salad 😀. I used half lemon juice snd half vinegar as I have a glut of lemons.
Yum – just delicious added to a Rocket and Walnut salad
I’ve made this recipe many times. I love the combo of the honey & warm mustard. goes great on anything, lately I’ve been using it on a quinoa summer salad. YUMM!
Wow! Excellent dressing. The only ingredient that I changed was to use 1/3 cup of honey to reduce some of the tang. I can’t wait to have friends over to let them try the dressing!
Love this dressing. It’s my standby salad dresser. So quick and simple.
This dressing is so simple and tasty!
I made this the other day as a suggestion to go with the poached chicken. I thought the dressing was the best part, and even better on the salad I just had for lunch. So so easy to make, especially if you have a bottle with measurements on it, just 60 ml increments of each ingredient, close and shake it up. I used Maille a l’ancienne whole grain mustard and it added such a great texture. Thanks!
So nice and so delicious
Thank you so much Nagi
hi, sorry if my question sounds stupid. I do wonder The cider vinegar mentioned at the recipe. Is it an apple cider vinegar or just regular white vinegar? I am not familiar with western ingredients, so pardon me with this kind of question.