Honey Mustard Dressing (Better Than Store-Bought)

This easy homemade and mayonnaise-free honey mustard dressing is mouth-watering and perfect for tossing with salad or as a dipping sauce. Jump to the Honey Mustard Dressing Recipe

Homemade Honey Mustard Dressing

How to Make Honey Mustard Dressing

This honey mustard dressing is incredibly simple to make, and you probably already have everything you need to make it in your kitchen.

More: For a creamier honey mustard sauce perfect for dipping, head to our recipe for honey mustard sauce.

This better-than-storebought dressing uses real healthy ingredients to feel good about what you are eating. Here’s what you will need:

  • Mustard plays a significant role. We prefer to use creamy Dijon mustard for this, but whole grain or even regular yellow mustard will work in its place. We combine Dijon and yellow mustard to make our creamy honey mustard dipping sauce.
  • Honey balances the tanginess of the mustard. We love using local raw honey.
  • Apple cider vinegar marries the mustard and honey and turns this into a show-stopping salad dressing. When buying apple cider vinegar, we look for the bottles with “the mother” still in the bottle (like Braggs), since they have more flavor. Other kinds of vinegar can work here (like white wine vinegar), but we prefer apple cider vinegar for its taste.
  • Olive oil makes the dressing silky and luxurious. It also adds flavor.
  • Fresh lemon juice is optional but highly recommended. It makes the dressing pop. I like to add the juice from one or two lemon wedges.
  • Salt and fresh ground black pepper are a must.

We find that this dressing is creamy enough and does not need any additional ingredients. It is amazing what happens when you whisk the mustard with olive oil and vinegar.

Just a few seconds of whisking turns the dressing into a single emulsified mixture. For a thicker or even creamier dressing, whisk in a little sour cream or plain yogurt.

For more homemade salad dressings, take a look at our favorite Caesar salad dressing and this creamy homemade blue cheese dressing.

Homemade Honey Mustard Dressing

How Long Will The Dressing Last?

Here’s the great news, this easy homemade dressing lasts for 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.

There’s a jar of it in our fridge now, ready to be used in our favorite dishes. Here are a few suggestions for how to use this easy honey mustard dressing (or vinaigrette):

  • Skip store-bought salad dressing and use it on your favorite homemade salads. It’s incredibly delicious with greens, brussels sprouts, cabbage, carrots, sweet bell peppers, and broccoli. It’s also excellent with salads with fruit (like apples or pear).
  • Replace mayonnaise-based dressings for prepared salads like coleslaw or use it for chicken salad.
  • Add the honey mustard dressing to a small bowl and use it as a dipping sauce for fresh vegetables, roasted veggies (like these sweet potato fries), or chicken (these baked chicken nuggets are my favorite).
Homemade Honey Mustard Dressing

For another recipe with honey, try our favorite honey butter recipe!

Honey Mustard Dressing (Better Than Store-Bought)

  • PREP

This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients, and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.

Makes about 1 cup

Watch Us Make the Recipe

You Will Need

1/4 cup (65 grams) Dijon mustard

3 to 4 tablespoons (65 to 85 grams) honey, to taste

3 to 4 tablespoons (45 to 60 ml) apple cider vinegar

1/4 cup (60 ml) 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


    Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk 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.

    Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.

    Keep tightly covered in the refrigerator for up to three weeks.

Adam and Joanne's Tips

  • For a vegan version of this dressing, substitute the honey for pure maple syrup.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 tablespoon / Calories 47 / Total Fat 3.5g / Saturated Fat 0.5g / Cholesterol 0mg / Sodium 206.9mg / Carbohydrate 3.4g / Dietary Fiber 0g / Total Sugars 3.3g / Protein 0g
AUTHOR: Adam and Joanne Gallagher

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20 comments… Leave a Comment
  • Hope September 14, 2022, 4:37 pm

    This was soooo good !!!! I did not change anything and it is perfect as a salad dressing! I’d drizzled it over some grilled chicken , peaches , cucumbers and tomatoes My family was in pure heaven.

  • Dee July 25, 2022, 6:27 pm

    THE best dressing! Drizzled over crunchy chicken salad.

  • GigiCT February 18, 2022, 3:34 pm

    This is delicious! It is definitely on the thin side, so I added 2 T mayo, which also helps prevent separation. And I threw in a clove of garlic and used the blender cup to homogenize it. YUM. Great on kale salad.

    • Alison March 29, 2022, 7:39 pm

      Excellent suggestions! Fantastic dressing!!

  • Cathy H February 2, 2022, 3:48 pm

    This is delicious as is but I have been making it with avocado oil because I dislike how olive oil solidifies when refrigerated. I know I miss out on the olive oil flavor but I’m ok with that. Yummy!

  • Debra Balcer October 3, 2021, 2:25 pm

    Just made the Honey Mustard Dressing…Loved it,just the way it is.

  • Sharon Martinez September 24, 2021, 6:34 pm

    Good recipe but too much apple cider vinegar. Added only half but should be cut down a little more. Also used about 75grams of honey and added more pepper. Used half Dijon and half of another spiced mustard. And finally added about 1/4 teaspoon of blackened seasoning. Came out delicious!!!

  • Beth January 23, 2021, 3:19 pm

    So good and so easy!

  • LisaMarie October 12, 2020, 12:17 pm

    In reading other reviewers’ comments, I get what they are saying about wanting the dressing to be a little thicker to use as a dipping sauce. But I think it is perfect the way it is written as a salad dressing.

  • Tina Beyer June 15, 2020, 11:44 pm

    I wanted mine really spicy, so I did half hot Chinese mustard & Half Dijon mustard. I’ve used it on homemade chicken nuggets. And, it’s really good, dipping Raw broccoli in it!!! Had A little kick to it!! I love your recipe!!

    • LisaMarie October 12, 2020, 12:15 pm

      I will have to try it with some hot mustard!! Sounds delicious!

    • Pamela Maxson September 18, 2022, 6:32 pm

      I can’t wait to try it with half Chinese mustard! Thanks for the idea!

    • Beth September 26, 2022, 6:27 pm

      The addition of hot Chinese mustard sounds amazing!!! I love this recipe as is but I am definitely going to try it with hot mustard, because we love all things spicy

  • David May 31, 2020, 5:54 pm

    Great recipe, I like honey mustard dressing and dipping sauces, but it’s hard to find the exact right flavor profile that I enjoy. I cut the vinegar down by about half on this recipe and it was exactly the way that I like it!

    • David Diamond April 5, 2021, 3:12 pm

      NEW TWEAK: I always experiment and customized. Adam & Joanne, yours is my favorite Honey Mustard Dressing, and here are my minor tweaks: I went back to your original recipe with 1/4 cup of Bragg’s vinegar, to get enough tang. I kept your lemon juice and (still within your parameters) increase the honey from 3 to 4 tablespoons (which balances out the vinegar). I ground the pepper corns coarser: #5 instead of #1 & #3 on my pepper mill. That does not make them crunchy, but, rather, transparently thin micro-slices. That brings out their flavor, adding a little more zing to the dressing. To make it a tiny bit creamier, I added a tablespoonful of Kite Hill almond-milk plain yogurt. (I specified a brand here because most almond-milk yogurts taste terrible. This one tastes like real, bovine yogurt). Everything else is exactly as you specified. Of course I used organic or non-GMO, soy-free, dairy-free ingredients. Thank you for your recipe. It is my favorite dressing!

  • Rachael April 17, 2020, 11:32 pm

    The dressing, as is, wasn’t exactly what I was hoping for. We are dairy free, so I couldn’t add sour cream. Instead i added some cashews and blended in our high speed blender. With that addition we really liked it!!

  • Ashni April 12, 2020, 9:53 pm

    Great recipe! Thanks so much for sharing!

  • Amy March 27, 2020, 10:34 pm

    Delicious! Thank you!

  • Anna January 14, 2020, 6:53 pm

    Delicious!! Amazing recipe!! Try with homemade chick fil a nuggets!

  • Anna January 14, 2020, 6:49 pm

    This is a good recipe and it is delicious even though it turned out a bit more watery then I expected. I fixed that out simply by adding about 2 tablespoons more of mustard.? Thank you for this recipe it turned out great with my homemade chicken nuggets!!


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