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With just a hint of honey to sweeten the deal, this Honey Mustard Dressing is the perfect balance. Mustard hasn’t always been my favorite, but I’ve been pouring this on just about everything from chicken nuggets, salads, and even used it to dip roasted vegetables!
My friends, I’ve made a LOT of salad dressings over the years, but honey mustard is special (I liked the combination so much I even made a honey Dijon vinaigrette). It really does nail the balance between the sweet honey and bold mustard. If you’ve found it too sweet or spicy before, give this a try. And, since I’m making recommendations, you’re going to want to put it on this crunchy spinach salad too. It’s quite literally the salad I made to go with this dressing.
Honey Mustard Dressing
Around my house, we are unapologetically enthusiastic when it comes to homemade dips, dressings, and sauces. I put my love of whisks to work, and my boys are happy to give me their feedback.
Sometimes, that feedback is expressed with words. Others, it’s simply the speed at which they devour it (or sometimes the speed at which they don’t. Not every recipe can be a winner!). I first shared this dressing in 2012, and I’m thrilled to finally be re-shooting the photos and sharing it again with you.
Ingredients and Substitutions
The Mayo – I use mayonnaise for the smooth base of this dressing. It contributes a bit of richness. You can swap for a low-fat mayo if you’re concerned about it, but I wouldn’t recommend substituting for Miracle Whip due to the added sugar and tanginess (unless you want it extra sweet).
The Mustards – Here we use regular yellow mustard and Dijon mustard.
Lemon – You’ll find that a squeeze of lemon juice helps to brighten up the flavors without making it taste “sour”. You can use store-bought lemon juice, but I really think it’s worth squeezing fresh.
Honey – The other half of this classic dressing’s name! The honey in this dressing helps to balance the spicy/tangy mustard.
Notes on Equipment
- Measuring spoons. Over the past 15 years, I have built up quite the drawer full of various measuring cups and spoons, but I reach for these more frequently than any other. I have an intense dislike of spoons that don’t actually fit inside of spice jars. And, that’s why this rectangular design has become my hands-down favorite. (It also doesn’t hurt that they’re quite the bargain!)
- Measuring cups
- Whisk
- Mixing bowl. I absolutely love this stainless steel mixing bowl. It’s a total workhorse! It handles everything from dressings to batters with ease. Steel doesn’t flinch at an extended beating, and the non-slip base keeps it firmly in place. That’s the kind of engineering I can get behind.
- Airtight container or jar
How to Make Honey Mustard Dressing
Juicing the Lemon: I first slice and juice the lemon.
Combining the Ingredients: Measure all ingredients into a small bowl and whisk until fully combined.
Chilling: You can cover the mixing bowl with saran wrap or transfer the dressing to an airtight jar. Then I just let it chill in the fridge until I’m ready to use it.
Expert Tip
I have a confession to make. Sometimes, I know the expert tip, but still don’t always follow it. And here, the tip is harder than it sounds. Be patient. While I regularly drizzle the freshly whisked dressing over my lunch salad, I do have to admit that it tastes even better after chilling in the fridge for at least an hour. Some of these ingredients have big personalities (looking at YOU, mustard), and they need time to mingle before their personalities really are able to shine.
Whisk Thoroughly – It doesn’t take long to whisk this dressing. But, you do need to make sure that all of the ingredients are fully incorporated. I use a spatula to scrape the sides of the bowl to make sure there are no remaining ribbons of mayo or mustard.
Use an Airtight Container – Believe it or not, it does make a difference. If you leave a dressing uncovered, you’ll end up with a drying layer on top of the dressing that will have to be re-incorporated later. For dressings, my go-to choice are mason jars with these leak-proof Ball jar lids. I’ve tried the cheaper ones, and these are still my favorite.
Adjust to Taste – After this has been chilling in the fridge, it’s worth giving the dressing a taste test before you use it. If the flavors have fallen out of balance, then add what it needs. If you have any specific questions, check the FAQ or ask me in the comments!
Serving Suggestions
While I love drizzling this dressing on the salad that I made for it, I also have been known to use it with my copycat Applebee’s Asian chicken salad. And, you can’t go wrong using it with this Southwestern steak salad or my shrimp avocado salad.
I have to admit that I take this dressing outside the salad lane pretty often. These chicken cordon bleu egg rolls are fabulous dipped in it. And, I like to put it on the counter beside our fresh vegetable box for a snack. Keep a jar in the fridge and see where it ends up.
Make Ahead & Storage
Make Ahead: Oh yeah. I make this dressing in advance and then use it during the week until it runs out. Just make sure to give it a shake after it’s been sitting in the fridge for a day or longer.
How to Store: You can just store it in an airtight container or jar in the refrigerator. Use within 3 days for the best results.
More Salad Dressing Recipes
Frequently Asked Questions
No worries, this is a common occurrence with homemade dressings. Just give it a shake or whisk it to recombine. Store-bought varieties don’t separate because the manufacturers add emulsifiers and stabilizers that prevent it from happening.
In a pinch, you can use vinegar here. The acid will still balance the other ingredients, and it will smooth the consistency because it’s a liquid. But, I don’t care as much for the flavor and recommend using lemon if possible.
My family really loves pairing this dressing with breaded chicken and the fresh spinach salad. It’ll make a great dipping sauce for vegetables, too!
Honey Mustard Dressing
Ingredients
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- ½ tablespoon lemon juice
Instructions
- In a small bowl, whisk together all ingredients. Cover and chill in the refrigerator at least an hour, preferably overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 3/31/12 – recipe notes and photos updated 9/14/26}
recipe adapted with thanks from Allrecipes
I tend not to like mustard either…except for honey mustard dipping sauce. THE.BEST.
Mmmm! Sounds great!
Sounds delicious Mary!
Now the suspense is killing me…
I am a big fan of mustard. Honey mustard sounds wonderful. Can't wait to see what this went with.
Can't wait for the follow up, no clues??
We have so many mustards in my fridge I really need to make this. I have been eating a lot of chicken salads lately and this would be sooo good on one. Great recipe!
Well, I am a HUGE honey mustard fan and this looks delicious and sounds so easy. I am making chicken nuggets for the munchkin and this would be perfect.
Believe it or not I used to hate honey mustard, but have since grown to love it! Dipping vegetables in it is a good idea!
Well, I like mustard so I would love this dipping sauce. I bet you would hate South Carolina pulled pork, ha ha.
I love mustard and I love hooney mustard and I would love to try your recipe! My recipe calls for cream, and yours sounds so much lighter… Thanks for sharing 🙂
How much does 1 recipe of Balsamic Vinaigrette make?
I would love to help you, Carmel. Which recipe are you wanting a quantity for? You mention Balsamic, this recipe is honey mustard and makes just over 1/2 cup.