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!
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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.