Honey Mustard Dressing
There’s no shortage of honey mustard dressings out there, including a bevy of bottled salads dressings to choose from. But what makes this honey mustard dressing so good is that it strikes just the right balance between the honey and the mustard. And it’s a very fine line. You want the sweet floral aroma of the honey to shine, but not so much that the dressing is overly sweet. There’s also got to be a nice kick from the mustard, but so much that the spice makes your eyes water or nose run, or overpowers the honey. It should be perfectly tangy with just enough zip to keep it interesting.
This recipe hits all those notes, making it the goldilocks of honey mustard dressings. Plus, it’s quick and easy to make at home, and there’s a good chance you already have everything you need waiting in the pantry right now.
What Is Honey Mustard Dressing Made Of?
All you need are a handful of basic pantry ingredients (and no more than five minutes) to make honey mustard dressing in your own kitchen. Here’s what you’ll need.
- Apple cider vinegar
- Dijon mustard
- Extra-virgin olive oil
What’s the Difference Between Honey Mustard and Honey Mustard Dressing?
Honey mustard sauce and honey mustard dressing are quite similar in their sweet, tangy flavor and are often used interchangeably. But there’s usually one ingredient that sets these two crowd-pleasing condiments apart: Honey mustard sauce contains a creamy ingredient, often mayonnaise, although some recipes call for Greek yogurt instead.
What Are the Best Ways to Use Honey Mustard Dressing?
I can’t think of a salad combination that isn’t made better by honey mustard dressing. And, while it’s not technically a sauce (see above), it’s totally fair game for dipping everything from chicken tenders to crudités. Here are a few of our favorite ways to serve honey mustard dressing.
Prep time 5 minutes
Makesabout 1 cup
- 1/4 cup
apple cider vinegar
- 1/4 cup
- 3 tablespoons
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 1/4 cup
extra-virgin olive oil
Place 1/4 cup apple cider vinegar, 1/4 cup honey, 3 tablespoons Dijon mustard,1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a small bowl or small jar. Whisk or seal the jar and shake to combine.
Add 1/4 cup extra-virgin olive oil. Whisk vigorously or seal the jar and shake until combined and emulsified.
Storage: Refrigerate in an airtight container for up to 1 week. Rewhisk before using.