This easy honey mustard dressing is sweet, tangy, and creamy - perfect for salads, dipping, or drizzling over roast vegetables. Made in 5 minutes with store cupboard staples!
The original recipe appeared in the June/July 2022 easyFood magazine in a 2 page spread of 6 DIY dressings. All of the dressings really appealed...this is the second one I've made.
It's a perfect dressing to enjoy with a chicken salad, as a dressing for a warm potato salad, or to dress a green salad or vegetables alongside a roast ham.
The balance of honey, mustard and acidity in the dressing is perfect!
Tips
- Mustards - use Dijon for a smooth sharp flavour, wholegrain for texture or yellow mustard for a more American-style version.
- Optional add-ins - try adding some Greek yogurt, sour cream or mayo for a creamy version, or a pinch of cayenne pepper, paprika or chilli flakes, or a dash of hot sauce for a spicy kick.
- The recipe makes quite a large quantity of honey mustard dressing, but it's easily reduced if you want to make less.
Frequently Asked Questions
It keeps for up to 2 weeks in the fridge in a sealed jar, bottle or airtight container.
It's not vegan due to honey, but you can substitute with maple syrup or agave to make it vegan-friendly.
Yes - it's great for chicken, pork, or tofu. Marinate for 30 minutes to 1 hour.
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How to make this Honey Mustard Dressing
Ingredients
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- 1 clove garlic, crushed
- 100ml cider vinegar
- 200ml rapeseed oil
- 50ml water
- salt and freshly ground black pepper, to taste
Instructions
- Add all of the ingredients to a mixing bowl and whisk until combined, or pulse in a food processor.
- Use immediately or store in the fridge in a jar or airtight container for up to 2 weeks. Shake or stir well before using to prevent separation.
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Honey Mustard Dressing
Equipment
Ingredients
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- 1 clove garlic crushed
- 100 ml (½ cup) cider vinegar
- 200 ml (⅞ cup) rapeseed oil
- 50 ml (3 ½ tbsp) water
- salt and freshly ground black pepper to taste
Instructions
- Add all of the ingredients to a mixing bowl and whisk until combined, or pulse in a food processor.
- Use immediately or store in the fridge in a jar or airtight container for up to 2 weeks. Shake or stir well before using to prevent separation.
Notes
- Mustards - use Dijon for a smooth sharp flavour, wholegrain for texture or yellow mustard for a more American-style version.
- Optional add-ins - try adding some Greek yogurt, sour cream or mayo for a creamy version, or a pinch of cayenne pepper, paprika or chilli flakes, or a dash of hot sauce for a spicy kick.
- The recipe makes quite a large quantity of honey mustard dressing, but it's easily reduced if you want to make less.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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