Versatile and delicious Honey Mustard Vinaigrette is perfect for any occasion. It’s the ultimate balance of sweet and tangy, with a creamy texture. Use it to elevate your salads to the next level, marinade your meats or poultry, or use it as a unique dip for your veggies.
Honey Mustard Vinaigrette
Are you tired of the same old salad dressings? Look no further than this delicious and versatile Honey Mustard Vinaigrette! It’s not only packed with bold flavors and fresh ingredients, but it’s also so easy to whip together!
Imagine the perfect balance of sweet and tangy, with a hint of mustard and a creamy texture– all mixed together in one dressing. This dressing enhances just about any salad, and also serves as a marinade for meats, or even as a dip for veggies. It’s the perfect all-purpose dressing that will elevate any dish!
Whether you’re hosting a BBQ or a potluck, or simply looking for a new dressing to add to your weeknight dinner routine, this Honey Mustard Vinaigrette is sure to be a hit. You can prepare it in advance, making it perfect for busy weeknights.
Recipe Tips
- Use high-quality ingredients: To get the best flavor, use good quality ingredients. The better the ingredients, the better the flavor! We recommend a good whole egg mayo like Hellman’s® or Best Foods®, and Grey Poupon® Dijon mustard. These brands are known for their rich and creamy texture as well as having a strong, tangy flavor.
- Taste and adjust seasoning: Before using the dressing, taste it and adjust the seasoning with salt and pepper as needed.
- Emulsify the dressing: To ensure the dressing is well-combined and fully emulsified, shake or whisk the ingredients together until you achieve a smooth and uniform mixture. When you see no separation of layers, it means the dressing is ready to use.
- Adjust the ratio of ingredients: Adjust the ratio of honey, vinegar, and mustard to your liking. If you prefer a sweeter dressing, add more honey. If you prefer a tangier dressing, add more vinegar.
- Make it in advance: You can make the dressing in advance and store it in the refrigerator for up to a week. It only gets more flavorful as it sits!
Variations
Play Around With This Recipe
- Experiment with different types of honey: Experiment with clover honey, orange blossom honey or popular local honeys. Each has a slightly different flavor profile.
- Add some herbs or spices: Add some fresh herbs like parsley or thyme, or some spices like oregano, Italian seasoning, or dried thyme to give the dressing a new flavor. You can even make a spicy vinaigrette by adding some hot sauce or red pepper flakes.
- Try different types of vinegar: White wine vinegar is very mild. Vary the flavor with apple cider vinegar, champagne vinegar or balsamic vinegar.
How To Use This Honey Mustard Vinaigrette
- As a salad dressing: It’s perfect for green salads, grain bowls, or grain salads.
- As a marinade: Add flavor to chicken, pork, beef, or fish.
- As a dip: Use it as a dip for veggies, crackers, or some crusty Bread.
- As a spread: Spread it on sandwiches or wraps for a tasty twist.
- As a glaze: Brush it over grilled or roasted meats to add a delicious glaze.
- As a dressing for slaw or Coleslaw: Toss coleslaw or slaw with the dressing for a tangy and sweet side dish
- As a dressing for pasta salad: Toss a Pasta Salad with the dressing–it gives it a nice balance of flavor and texture.
- As a topping: Use it as a finishing sauce to elevate dishes. (Think outside the box from topping a pizza, to drizzling on tacos, or even hotdogs!)
Quick Tip
The salad in these photos is the perfect pairing for this Honey Mustard Vinaigrette. Inspired by the classic Waldorf Salad, it features a combination of green apples, red grapes, toasted walnuts, blue cheese, and pan-seared chicken breast, all served over a bed of mixed greens.
Storage
Storage instructions for this Honey Mustard Vinaigrette:
- Refrigerate the vinaigrette in an airtight container, such as a glass jar or a plastic container with a tight-fitting lid.
- The vinaigrette will stay fresh for up to 1 week in the fridge. (If you notice any spoilage signs like mold or bad smell, discard the vinaigrette.)
- Keep in mind that homemade dressings tend to have a shorter shelf life than store-bought dressings, so it’s best to use them up within a week. Why? We don’t use preservatives!
- 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.
Note: Always make sure your container is clean and dry before storing the vinaigrette. Avoid storing it in a metal container–metal can react with the acidity of the vinaigrette and affect the taste and quality.
More Homemade Dressing Recipes:
- Poppy Seed Dressing with an option to make it lighter
- Citrus Vinaigrette with orange and lemon juice!
- Chipotle Vinaigrette Chipotle copycat
- Balsamic Vinaigrette our go-to dressing!
- Greek Salad Dressing with oregano
Honey Mustard Vinaigrette
Ingredients
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard (Note 1)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise (Note 1)
- Fine sea salt & pepper, to taste
Instructions
- COMBINE: In a glass jar or a small mixing bowl, combine the honey, white wine vinegar, Dijon mustard, olive oil, and mayonnaise. Season with fine sea salt and pepper, to taste. (I typically add 1/4 tsp salt and 1/8 tsp pepper.)
- EMULSIFY: Close the lid of 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.
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
