Mustard Dressing yum (1)
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  • Food: Honey Mustard Dressing
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Bye-bye, salad dressing from the shop! This honey mustard dressing recipe is quick and easy to create, and it’s full of sweet and tangy flavor.

This honey mustard dressing made from scratch is like magic. I eat salads like crazy whenever I have it on hand, just to get a taste of their sweet, tangy, spicy flavor.

When I’m out of greens, I use it as a dipping sauce, dipping sliced bell peppers in it until I’m out of dressing. Make this honey mustard dressing recipe if you’re aiming to eat more vegetables.

You’ll be putting together salads and nibbling on carrot sticks all over the place!

This honey mustard salad dressing is dairy-free, unlike many store-bought honey mustard salad dressings. No mayo or Greek yogurt, but emulsified olive oil, honey, and Dijon mustard give it a smooth, mildly creamy texture.

It’s easy to create with only 5 ingredients and a few minutes of whisking. It’s become one of my favorite dressings in the last few months, and I think you’ll enjoy it as well!

Ingredients for Honey Mustard Dressing

Are you prepared to make this honey mustard dressing? What you’ll need is the following:

  • In this recipe, Dijon mustard should be used instead of stone ground mustard or yellow mustard. Rather, opt for a high-quality Dijon mustard. It will give the dressing a smooth, creamy texture and a flavor that is well-balanced.
  • Honey adds a hint of sweetness and a characteristic honey-mustard taste to the dressing.
  • To add tang, use apple cider vinegar. Fresh lemon juice may also suffice.
  • Garlic — It gives a pungent, savory depth to the dish.
  • Extra-virgin olive oil — It adds body and richness to the dressing.
  • And a pinch of salt and pepper to bring out the flavors!

In a small bowl, whisk together the honey, Dijon mustard, garlic, salt, vinegar, and oil. Season to taste once the dressing is smooth. Enjoy!

How to Use It?

Mustard Dressing (1)
Food: Mustard Dressing yum (Source: Budget Bytes)

This homemade honey mustard dressing keeps for up to a week in an airtight container or Mason jar in the fridge, making it a fantastic recipe to meal prep and have on hand.

It’s adaptable, so play around with it and see what you can come up with. Here are some of my personal favorites:

  • As a salad dressing, for example. Not to belabor the point, but this dressing is fantastic on a salad! It’s explicitly called for in my green bean salad recipe, but it’s also delicious on sweet potato salads, broccoli salads, kale salads, chopped salads, and basic mixed greens.
  • With vegetables that have been roasted or sautéed. For a sweet and tangy flavor, drizzle it over roasted broccoli, cauliflower, Brussels sprouts, potatoes, or sautéed broccoli.
  • To provide as a dipping sauce. Sweet potato fries or air fryer French fries with a honey mustard sauce on the side! Serve it with fresh veggies like carrots, celery, or bell peppers for dipping as light and healthful snack.
  • On top of a grain bowl. Begin with a grain such as farro, quinoa, or brown rice, then add a protein like as roasted chickpeas or tempeh, followed by your favorite vegetables. To bring it all together, pour the dressing on top!

Honey Mustard Dressing

Time to Prepare: 5 minutes
Serving: 4–6

This honey mustard dressing is sweet and tangy, with just the right amount of creaminess. Toss it with a salad, drizzle it over roasted vegetables, or use it as a dipping sauce. Specific recommendations can be found in the post above!


Mustard Dressing easy (1)
Food: Mustard Dressing yum (Source: Budget Bytes)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons apple cider vinegar or fresh lemon juice
  • 1 small garlic clove, grated or minced
  • ¼ teaspoon sea salt, more to taste
  • Freshly ground black pepper


  1. Whisk together the mustard, olive oil, vinegar, honey, garlic, salt, and pepper in a small bowl.
  2. Serving suggestions can be found in the blog post linked above.