Honey mustard dressing is my hands-down-favorite, go-to-everyday salad dressing. It adds zip to green, leafy salads and leftover vegetables, and it’s ready in 10 minutes or less.
Lemon and red wine vinegar brighten flavors, while a mix of grainy and Dijon mustards add spiciness. Sweetened with just a hint of honey, and made with olive oil, what’s not to like?
With so many prepped, unadulterated, and fresh greens now available, putting together a salad has become a much easier proposition. And when you don’t have to wash and dry every single leaf from a head of lettuce (I have no objection to that) you have ample time to make your own salad dressing without mystery ingredients.
HOW TO MAKE THIS DRESSING?
To make this dressing, whirl all the ingredients except the oil in a blender or food processor. Then open the blender cap plug, and gradually stream in the oil with the motor running. This ensures that the dressing emulsifies and becomes slightly creamy.
If you’re not feeling like breaking out a blender or food processor, don’t worry! You can still make this dressing! Either whisk it aggressively in a bowl or put the ingredients in a jar with a tightly fitting lid and shake until the dressing is creamy and cohesive.
HOW LONG DOES THE DRESSING LAST?
Stored in the refrigerator, the dressing will keep for about two weeks. If the oil and vinegar separate in the refrigerator, just shake the jar to bring them together again. Also, if the oil solidifies, bring the dressing to room temperature, or place the jar in a bowl of warm water if you are in a hurry.
WHAT SALADS GO WELL WITH HONEY MUSTARD DRESSING?
With a homemade salad dressing safe and secure in the refrigerator, you can concentrate on having fun creating delicious salads to go with this dressing.
- Toss it with plain ol’ greens.
- Use it to dress some cooked green beans or asparagus.
- Toss it with tiny potatoes for an impromptu warm potato salad.
- It’s good with cooked, cold shrimp, too.
- Pour it over chicken to marinate it before you roast or grill it.
Best of all, it’s ready and waiting for you to put some mustardy magic into a meal.
LOOKING FOR MORE DRESSING IDEAS?
Honey Mustard Dressing RecipePrint
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon grainy mustard
- 1 1/2 teaspoons honey, or to taste
- 3/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 3/4 cup olive oil
1 Blend the vinegar, lemon, mustard and honey: In a blender, combine the lemon juice, vinegar, Dijon mustard, grainy mustard, honey, salt, and pepper. Blend on medium speed for 5 seconds.
2 Stream the oil into the dressing: Remove the plug in the lid, and on medium-low speed, gradually stream in the oil. Replace the plug and slowly increase the blender speed to high. Blend for 10 to 15 seconds, or until the dressing is emulsified. Taste and add more salt, pepper, and honey to taste, if you like.
Store in the refrigerator in a glass jar for up to two weeks.
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