My family loves this sweet and tangy homemade honey mustard dressing. It’s made with simple ingredients and tastes so much better than anything you can buy at the store.
Watch the Video
This honey mustard dressing recipe is incredibly simple to make, and you probably already have everything you need to make it in your kitchen.
I love that it uses real ingredients and does not call for mayonnaise. For a creamier sauce perfect for dipping, see our creamy honey mustard sauce.
Key Ingredients
- Mustard: I use creamy Dijon, but whole grain or regular yellow mustard will work.
- Honey: I love using local raw honey (it tastes so good).
- Apple cider vinegar: I love using apple cider vinegar with “the mother” left in the bottle (like Braggs).
- Olive oil: Makes our dressing silky and luxurious. It also adds flavor.
- Fresh lemon juice: Optional, but I highly recommend it. The lemon makes the dressing pop. I add the juice from one or two lemon wedges.
Ways to Use Honey Mustard Dressing
There’s a jar of this dressing in our fridge now, ready to be used in our favorite dishes. Of all the salad dressing recipes on Inspired Taste, this one is the most versatile. I highly recommend you skip store-bought salad dressing and use this on your favorite homemade salads. I also love drizzling it over roasted vegetables. It’s especially good with Brussels sprouts, cabbage, carrots, sweet bell peppers, and broccoli.
You can even marinate chicken, fish, and pork in this dressing. You can also use it as a sauce for serving with pork chops or grilled chicken.
Best Honey Mustard Dressing
- PREP
- TOTAL
This delicious, sweet, and tangy homemade honey mustard dressing is easy to make and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
Watch Us Make the Recipe
You Will Need
1/4 cup (65g) Dijon mustard
3 tablespoons (65g) honey or more to taste
3 tablespoons (45ml) apple cider vinegar or more to taste
1/4 cup (60ml) extra virgin olive oil
1 tablespoon fresh lemon juice, optional
1/4 to 1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Directions
1Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy.
2Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar.
3Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.
4Keep tightly covered in the refrigerator for up to three weeks.
Adam and Joanne's Tips
- Storing: Homemade honey mustard dressing lasts for 3 weeks when stored in the fridge. We love keeping it in a glass mason jar so that we can shake it before adding it to salads or using it as a dipping sauce.
- Vegan substitution: Substitute the honey for pure maple syrup.
- The nutrition facts provided below are estimates.
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This is an excellent recipe. Simple ingredients for a simple taste that enhances your greens and doesn’t overpower them. I used on spinach and we loved it!
I was craving honey mustard dressing, and this was such an easy recipe! It tastes delicious!
Absolutely wonderful dressing! Love your recipes. Do you have recipes for homemade whole wheat and white bread? Thank you so much!
This delicious recipe is so easy to make, and it doesn’t take much time. I use it for salads, and as a dipping sauce for fresh vegetables.
This has become a firm favourite!! Great recipe!!
My husband always buys store bought Honey Mustard Salad Dressing. He eats a salad every night before dinner. I finally decided to search on Google for a handmade Honey Mustard Dressing and found that your recipe outshined all of the others. It was clear that it is so much healthier (no mayonnaise, preservatives, etc.) PLUS it last up to five weeks in an airtight mason jar! I had all the ingredients!! The first time I made it, he added it to his salad. After a few bites he looked at me and said to me: “This is the BEST salad dressing you’ve ever made!” (Word for word). The first batch was gone in 3 days. Yesterday I doubled the recipe but decided to go to grocery store to upgrade the honey I had been using. I just felt it was well worth it! He will be using this not only on his salad but also on a ham we just bought for sandwiches, and also as a dipping sauce!! Thank you so much for sharing your simple yet super delicious recipe for ALL of your unseen fans to enjoy!!
Hi Rhonda, Thank you for such a thoughtful, kind comment! I am trilled that you enjoy the dressing so much.
Very tasty and so much better than all the chemicals in store bought brands. Definietly need to whisk it to keep all ingredients together
So glad you enjoyed it, Karen!
Your Honey-Mustard dressing is quite tasty!Thanks,SC
I tend to like ranch and blue cheese dressings (calories!). However, this is my new fave! So easy to make and tasty.
I am making 100 plus chunky chicken salads for a commemoration and have a question: Given that I don’t refrigerate yellow mustard or any of the ingredients, can I please prepare and package in individual plastic containers the dressing days ahead of my event WITHOUT refrigeration?
Honestly, we prefer to refrigerate mustards (especially if they have been opened). To be on the safe side, I’d keep them cool in a cooler or the fridge.
Ooh, I like it. Very well balanced, not too sweet or sour. I’ll make this again. I made this for a veggie wrap (whole wheat wrap, romaine, provolone, avocado and cucumber). Added some lentil chips on the side. Would add carrots and veggie chick’n next time. This made for a great combo!
A recipe that I don’t need to modify! A rarity. Great on a jerk chicken salad and my 7 year old has been enjoying this as a change of pace to her salads she brings to school.
Amazing! And absolutely worth 5 stars! It’s so good! I usually bring home chicken tenders from different restaurants and never have leftover honey mustard. So I’m not sad anymore cuz I know how to make it! Thank you!
A delicious dressing! I added some wholegrain mustard in as I like too see the seeds.
This is my go to recipe!