This honey mustard dressing recipe is simple to prepare in just minutes and then drizzle over everything! The honey mustard vinaigrette is sharp, tangy, and sweet with a robust flavor and hint of spice, and can be made into a healthy creamy version (with or without mayo) and even vegan honey mustard.
Place all the ingredients either in a small bowl or a jar with an airtight lid. If using a bowl, use a small whisk to whisk together the ingredients (or a handheld frother).If using a jar, seal the lid and shake vigorously for several seconds until all the ingredients are well mixed.
Taste and adjust any ingredients to personal preference, and then use the dressing immediately or save for later.
How to Store
Store the honey mustard dressing in an airtight glass container like a mason jar for up to 3 weeks in the refrigerator. Give it a good shake each time before using as the emulsion can separate somewhat in the fridge.
Tweak the ingredients: since this honey mustard vinaigrette/ dressing is homemade, it means it’s super easy to tweak any of the ingredients to personal preference.
Make this dressing vegan: it’s simple to adjust this to vegan honey mustard with the use of a vegan honey alternative like apple honey or dandelion honey or even use maple sauce (it won’t taste the exact same with maple but will have the same sweet and spicy/tangy flavor overall).
Make sure to shake before using: this honey Dijon dressing can break immersion slightly in the fridge, so always shake it before each use!
Optional Add-Ins and Variations
Vegan honey mustard: there are two ways to enjoy vegan honey mustard. The first is to use a vegan honey alternative, like dandelion "honey", which is similar in taste. Alternatively, you can make something similar using maple syrup.
Creamy honey mustard: if you want a creamy version of this dressing, you can reduce the oil somewhat (to ¼ cup) and add Greek yogurt or sour cream (start with ¼ cup and increase to taste) or mayo, but yogurt is much lighter. For a dairy-free option, use a dairy-free Greek-style yogurt or coconut yogurt. I prefer to use at least 2%+ fat, but you can use fat-free if desired.
Honey mustard sauce: omit the olive oil entirely and combine the honey, mustard, and Greek yogurt (or mayo).
Garlic: feel free to add a little fresh minced garlic or garlic paste (to taste) to the dressing. Alternatively, you can substitute the regular olive oil for garlic-infused oil. I recommend using one clove to begin and increasing to personal taste
Shallot: like garlic, shallots help to add depth of flavor and a little extra texture. I recommend 1 tablespoon minced shallot to begin, increased to personal preference.
For spice: you can use hot mustard or combine hot mustard with regular to add more spice to this recipe.
Herbs: while adding herbs will impact the shelf life negatively (aim to use within a week at most), they can add extra flavor. I recommend parsley as my favorite option, though chives would also work.
Check the blog post for more tips and answers to top FAQs.