Honey Mustard Vinaigrette is sweet, tangy, and creamy—perfect for salads, marinades, or a veggie dip.
Honey Mustard Vinaigrette
Lately, my hyper-fixation meal has been this salad with honey mustard dressing—I’ve been eating it nonstop! But after a few weeks, I needed to mix things up.
I started swapping out the toppings, and that’s when I realized the thicker honey mustard dressing didn’t quite match the new flavors.
So, I decided to tweak it into a vinaigrette. That’s how this delicious dressing came to be! It’s just as flavorful but a little lighter, and it pairs with so many things. I honestly can’t get enough of it!
Ingredients
- Honey: Warm it slightly if it’s too thick to mix easily.
- White Wine Vinegar: Apple cider vinegar will also work.
- Dijon Mustard: Use a good-quality Dijon like Grey Poupon for the best flavor.
- Olive Oil: Look for extra-virgin olive oil for this honey mustard vinaigrette.
- Mayo: A whole-egg mayo like Hellman’s or Best Foods works best.
- Salt and Pepper: Start small and adjust to your preference after tasting.
Honey Mustard Vinaigrette Tips
- Test: Before serving, taste the dressing and add more salt or pepper if needed.
- Mix well: Shake or stir until it’s smooth with no layers separating.
- Change the flavor: Add more honey to make it sweeter or vinegar to make it tangier.
- Make it early: Keep in the fridge for up to a week—it tastes even better the next day!
Variations
Switch Things Up
- Use different honey: Try clover honey, orange blossom honey, or local honey—each one tastes a little different.
- Add herbs or spices: Add fresh parsley, thyme, or dried herbs like oregano. For some heat, mix in red pepper flakes.
- Change vinegar: Use apple cider, champagne, or balsamic vinegar instead of white wine vinegar for a different flavor.
How To Use Honey Mustard Vinaigrette
- Salad dressing: Use it on green salads, grain bowls, or grain salads.
Marinade: Adds flavor to chicken, pork, beef, or fish.
Dip: Great for veggies, crackers, or crusty bread.
Spread: Perfect on sandwiches or wraps for extra flavor.
Glaze: Brush on grilled or roasted meats for a tasty glaze.
Slaw dressing: Toss with coleslaw or slaw for a tangy, sweet side dish.
Pasta salad dressing: Mix into pasta salad for a flavorful and balanced dish.
Quick Tip
This Honey Mustard Vinaigrette is perfect for this salad, inspired by a classic Waldorf. It’s made with green apples, red grapes, walnuts, blue cheese, cooked chicken, and mixed greens.
Storage
Leftover Honey Mustard Vinaigrette
- Keep in a clean, airtight glass or plastic container in the fridge for up to 1 week. Homemade dressings don’t last as long as store-bought because they don’t have preservatives.
- If it separates, shake or stir before using. Clumps are normal—olive oil hardens in the fridge. Let it sit out for 20 mins, then stir or shake.
- Don’t use metal containers—they can change the flavor.
More Homemade Dressing Recipes:
- Poppy Seed Dressing with an option to make it lighter
- Citrus Vinaigrette with orange and lemon juice
- Chipotle Vinaigrette copycat recipe
- Balsamic Vinaigrette my go-to dressing
- Greek Salad Dressing with herbs
Honey Mustard Vinaigrette
Sweet, tangy, and creamy, Honey Mustard Vinaigrette is quick to make and perfect for salads, marinades, or a veggie dip—it’s the ultimate flavor boost!
Equipment
- Jar or small bowl
Ingredients
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon-style mustard see note 1
- 2 tablespoons olive oil
- 2 tablespoons mayo see note 1
- Salt and pepper to taste
Instructions
- In a glass jar or a small mixing bowl, combine the honey, white wine vinegar, Dijon mustard, olive oil, and mayo. Season to taste with salt and pepper. (I typically add 1/4 tsp salt and 1/8 tsp pepper.)
- Seal the jar and shake until ingredients are well combined and emulsified. Or whisk ingredients together. Make sure the honey doesn’t pool and settle at the bottom. Taste and adjust seasoning if needed before using. Refrigerate until ready to use, shaking or whisking again before using.
Recipe Notes
Note 1: To get the best flavor, use good quality ingredients. The better the ingredients, the better the flavor! I recommend a good whole-egg mayo like Hellman’s® or Best Foods®, and Grey Poupon® Dijon mustard.
Storage: Keep the vinaigrette in an airtight container in the fridge for up to 1 week. Before using, shake or whisk the vinaigrette again if the ingredients have separated. If it is clumpy, this is normal. It’s just the olive oil hardening at cold temps. Let it sit out for 20 minutes before shaking or whisking to recombine.
Nutrition
Calories: 59kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 5g | Cholesterol: 1mg | Sodium: 51mg | Fiber: 0.1g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
