Honey Mustard Dressing

By Dan Pelosi

Published Jan. 31, 2025

Honey Mustard Dressing
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(166)
Comments
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This tangy and sweet vinaigrette is a must-have for all of your dressing, drizzling and dipping needs. It’s easy to make with pantry staples and lasts for up to one week refrigerated in an airtight container. Dijon mustard and apple cider vinegar make this version creamy and extra punchy. If you prefer a sweeter dressing, add more honey to your liking. For further riffing, you can use lemon juice instead of vinegar and swap in different types of mustard.

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Ingredients

Yield:¾ cup
  • 2tablespoons apple cider vinegar
  • 2tablespoons Dijon mustard
  • 1tablespoon honey
  • Salt and pepper
  • ⅓cup olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (1.5 servings)

484 calories; 49 grams fat; 7 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 1 gram protein; 239 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

  2. Step 2

    Serve immediately, or refrigerate in an airtight container for up to seven days.

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Ratings

5 out of 5
166 user ratings
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Comments

Dgatti

Add a little fresh tarragon. It's transformative and your guests will want to know the secret ingredient.

Jocelyn

This dressing is so versatile! I wonder why you say it keeps for a week refrigerated. Why not quite a bit longer?

Lorraine

I can’t eat honey so could I substitute maple syrup?

Derrick

Definitely don’t skip the tarragon in it. Makes it absolutely delicious

Denise

This was so easy and yummy. I used the ratio of vinegar and honey in the recipe and didn’t find it too vinegary, but I would adjust if I wanted a sweeter dressing. I did use only 1/4 cup of oil - 1/3 cup seemed like a lot. I’ll definitely make this again instead of buying bottled honey mustard.

Matt

Delicious. I have tried and failed to make a good honey/mustard dressing too often. They were always too oily, too mustard-y, or too sweet. This one is good, tastes great, easy to make….is now my standard.

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