This honey mustard vinaigrette is a simple homemade salad dressing that tastes fantastic on any type of salad you may have! It uses only a handful of common household ingredients and is ready to enjoy in just a few minutes! You'll want to keep this stocked in your fridge at all times!
Best Homemade Honey Mustard Vinaigrette
Salad dressings can easily make or break how delicious your salad is, whether it is just a simple side dish or your main entree! Luckily, this vinaigrette is super delicious and incredibly easy to prepare!
It makes a fantastic all-purpose dressing, as it tastes great on basically everything! Plus, you can easily tweak it to make a ton of different tasty variations!
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🥘 Honey Mustard Vinaigrette Ingredients
You only need a handful of common household ingredients here. Of course, check out my tasty variations below to see if you would want to add anything else!
- Olive Oil - ½ cup of extra virgin olive oil (EVOO) or another neutral-flavored oil.
- White Wine Vinegar - 3 tablespoons of white wine vinegar, or use your preferred variety of vinegar.
- Dijon Mustard - 1 tablespoon of Dijon mustard (or try a Dijon mustard substitute).
- Honey - 1 tablespoon of honey or maple syrup (check out these honey substitutes, too).
- Garlic - 2 teaspoons of minced garlic.
- Salt & Pepper - ¼ teaspoon of both salt and pepper, to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Honey Mustard Vinaigrette
Preparing this salad dressing is ridiculously simple, as everything is just whisked together! All you need is a bowl (or a jar), measuring cups, measuring spoons, and a whisk.
This recipe will make about ¾ cup of vinaigrette, which is 6 servings at 2 tablespoons each.
- Mix. In a mixing bowl, whisk together ½ cup (118 milliliters) of olive oil, 3 tablespoons (44 milliliters) of white wine vinegar, 1 tablespoon (15 grams) of Dijon mustard, 1 tablespoon (21 grams) of honey, 2 teaspoons (6 grams) of garlic, and ¼ teaspoon (1.5 grams) of both salt & pepper until well combined. *Alternatively, you can shake them up in a jar.
- Adjust. Taste and adjust your dressing as needed.
- Serve. Serve immediately or store in the fridge for later.
🍴 What To Serve With Vinaigrette
Use your vinaigrette on a traditional green garden salad, a turkey chef salad, or any of your other favorite types of salad! It can also be used on sandwiches or as a marinade! Enjoy!
📖 Variations
This base recipe tastes fantastic as-is, but you can also tweak it a little bit for any of these delicious variations!
- Greek or Italian vinaigrette: Use red wine vinegar and add 1 teaspoon of dried oregano and a pinch of red pepper flakes if desired.
- Lemon vinaigrette: Use red wine vinegar and add ½ teaspoon of dried oregano and 1 tablespoon of lemon juice.
- Creamy vinaigrette: Add 2-3 tablespoons of sour cream, plain yogurt, or mayonnaise.
- Bacon vinaigrette: Use apple cider vinegar and add 1 tablespoon of crumbled bacon, ½ tablespoon of finely minced onion, and a pinch of celery seed.
- Raspberry vinaigrette: Use red wine vinegar and add 1 cup of fresh raspberries and ¼ cup of fresh basil. Reduce the Dijon mustard to 1 teaspoon and add a cup of water. Blend everything together in a food processor.
- Cilantro lime vinaigrette: Use white wine vinegar, add 2 teaspoons of lime juice, ½ cup of cilantro, ½ of an avocado, and reduce the Dijon mustard to 1 teaspoon. Blend everything in a food processor or blender.
💭 Angela's Pro Tips & Recipe Notes
- Nutritional information is calculated based on a serving size of 2 tablespoons.
- This recipe will yield ¾ cup of vinaigrette.
- Choose a vinegar that will complement your salad. You can use balsamic vinegar (good for fruit-based, sweeter salads), red wine vinegar (good for Greek salads), white wine vinegar (great for any salad), or any other variety that you like.
- When tasting your dressing, if it is too acidic, you can add a bit more olive oil. Or, you can add a touch more honey to sweeten it more. If the vinaigrette needs some extra flavor, add another pinch of salt. If it needs more tang, add another teaspoon of vinegar.
🥡 Storing
Keep your homemade vinaigrette stored in a sealed container in the fridge for up to 1 week. Shake or whisk it well before serving. *If the olive oil begins to solidify in the fridge, just let it sit at room temperature for 5-10 minutes before serving.
Note that any vinaigrette variations that use fresh fruits or herbs will only be good for up to 3 days. Enjoy them right away. 🙂
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❓ Recipe FAQs
Nope! While this does make an incredibly popular salad dressing, vinaigrette can also be used as a marinade for different types of meats! Or, you can use it as a sauce for chilled pasta dishes or on sandwiches.
You can use essentially any kind of vinegar that you like! Each one will yield a slightly different flavor profile with a different level of intensity. So, choose your favorite kind that will complement what you're serving it with the best!
Sure! To make this vinaigrette vegan, just swap out the honey for maple syrup. Of course, it is always important to check the ingredient labels on everything you're using to make sure that there are no hidden animal products.
😋 More Easy Salad Dressings
- Honey Mustard Sauce - Tangy yet sweet honey mustard sauce can be used on salads or for dipping!
- Tex-Mex Dressing - An incredibly tasty dressing packed with tons of bold flavors.
- Ranch Dressing - Classic ranch dressing is everyone's favorite accompaniment for any type of salad.
- Russian Salad Dressing - This dressing is slightly sweet with a little bit of tanginess.
- Blue Cheese Dressing - You can make this dressing chunky or creamy and it is perfect for salads or burgers.
- Benihana Ginger Salad Dressing - A delicious dressing that everyone knows and loves from hibachi restaurants.
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📖 Recipe Card
Honey Mustard Vinaigrette
Ingredients
- ½ cup olive oil (extra virgin)
- 3 tablespoon white wine vinegar (or use your preferred variety)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 2 teaspoon garlic (minced)
- ¼ teaspoon each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a mixing bowl, whisk together ½ cup olive oil, 3 tablespoon white wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 2 teaspoon garlic, and ¼ teaspoon each, salt & pepper until well combined. *Alternatively, you can shake them up in a jar.
- Taste and adjust your dressing as needed.
- Serve immediately or store in the fridge for later.
Notes
- Nutritional information is calculated based on a serving size of 2 tablespoons.
- This recipe will yield ¾ cup of vinaigrette.
- Choose a vinegar that will complement your salad. You can use balsamic vinegar (good for fruit-based, sweeter salads), red wine vinegar (good for Greek salads), white wine vinegar (great for any salad), or any other variety that you like.
- When tasting your dressing, if it is too acidic, you can add a bit more olive oil. Or, you can add a touch more honey to sweeten it more. If the vinaigrette needs some extra flavor, add another pinch of salt. If it needs more tang, add another teaspoon of vinegar.
- To store: Keep your homemade vinaigrette stored in a sealed container in the fridge for up to 1 week. Shake or whisk it well before serving. *If the olive oil begins to solidify in the fridge, just let it sit at room temperature for 5-10 minutes before serving.
- Variations:
- Greek or Italian vinaigrette: Use red wine vinegar and add 1 teaspoon of dried oregano and a pinch of red pepper flakes if desired.
-
- Lemon vinaigrette: Use red wine vinegar and add ½ teaspoon of dried oregano and 1 tablespoon of lemon juice.
- Creamy vinaigrette: Add 2-3 tablespoons of sour cream, plain yogurt, or mayonnaise.
- Bacon vinaigrette: Use apple cider vinegar and add 1 tablespoon of crumbled bacon, ½ tablespoon of finely minced onion, and a pinch of celery seed.
- Raspberry vinaigrette: Use red wine vinegar and add 1 cup of fresh raspberries and ¼ cup of fresh basil. Reduce the Dijon mustard to 1 teaspoon and add a cup of water. Blend everything together in a food processor.
- Cilantro lime vinaigrette: Use white wine vinegar, add 2 teaspoons of lime juice, ½ cup of cilantro, ½ of an avocado, and reduce the Dijon mustard to 1 teaspoon. Blend everything in a food processor or blender.
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