If you’re looking for a go-to salad dressing that’s equal parts sweet, tangy, and versatile, this Honey Mustard Vinaigrette might just fit the bill. It’s quick to blend together with pantry staples and it adds the perfect punch to everything from leafy greens to grilled chicken. Whether you’re tossing it in a salad, drizzling over roasted veggies, or using it as a quick marinade, this dressing is one you’ll want on repeat!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Mild course grain or creole mustard
- Apple cider vinegar – Like Bragg’s. The organic isn’t is as important as the “mother,” which makes it murky and flavorful.
- Extra virgin olive oil
- Honey
- Fresh garlic
- Salt and pepper
How to Make Honey Mustard Vinaigrette
- This recipe is so easy. Just a few ingredients, just a few minutes. In the jar of a blender, combine the mustard, vinegar, honey, and garlic. Blend until smooth.
- While the blender is running, add the oil. Season with salt and pepper to taste and enjoy!
Storing and Other Tips
- Store finished salad dressing in an airtight container in the refrigerator and enjoy within 1-2 weeks for best results.
- This dressing is fairly thin, but if you prefer a creamier dressing, feel free to whisk in a little mayonnaise or plain Greek yogurt.
Frequently Asked Questions
Great question! This honey mustard vinaigrette has the same sweet and tangy flavor you love in traditional honey mustard, but with a lighter, more pourable consistency thanks to the oil and vinegar base. It’s more of a salad dressing than a dip, but you can absolutely still use it with nuggets. I recommend whisking in a little mayo or Greek yogurt to make it a better dippable consistency.
Yep. This vinaigrette actually gets better as it sits. Store it in the fridge and use it when you’re ready!
You can always try a low-carb alternative to honey like agave or monk fruit syrup.
Honey Mustard Vinaigrette
Ingredients
- ¼ cup mild coarse grain or Creole mustard
- ¼ cup apple cider vinegar preferably with the mother
- ¼ cup extra-virgin olive oil
- ¼ cup honey
- 2 cloves garlic minced
- coarsely ground salt and pepper to taste
Instructions
- In the jar of a blender, combine the mustard, vinegar, honey, and garlic and blend until smooth.
- While the blender is running, add the oil. Season with salt and pepper to taste. If you prefer a thicker dressing, add a little mayonnaise or plain Greek yogurt until the desired consistency is reached.
Notes
- Store finished salad dressing in an airtight container in the refrigerator and enjoy within 1-2 weeks for best results.
- This dressing is fairly thin, but if you prefer a creamier dressing, feel free to whisk in a little mayonnaise or plain Greek yogurt.
Questions & Reviews
I never comment on recipes but this turned out to have just the taste I was looking for. Well balanced, nothing overwhelmed the other ingredients. Bonus, so quick and easy. Thank you!
Looks so Awesome!! Can’t wait to try this Honey Mustard Vinaigrette. I think it’s making so Easy. I can do it
looks great, i have been craving a good salad
This looks so yummy! We don’t have any salad dressing in the house right now, so we’ll have to make this to keep in the fridge!
Paige