If you’re not making homemade salad dressings yet, what are you waiting for?! It’s so easy to do, and recipes like this one require so few ingredients there’s no excuse not to!
Homemade dressings elevate salads, especially on those weeknights when you need a veggie on the table and are short on options. Make a dressing, and make those mixed greens salads exciting!
Even better is you can halve the recipe and make a smaller batch for 1-2 people, or keep it as is (or double) and save the leftovers for an easy lunch throughout the week. I’ve got your back, friend.
You’ll love the tangy, sweet-savory vibe this honey dijon dressing has going on, and your kids will love that it resembles their favorite honey mustard dressing. Let’s get to it!
What is a Vinaigrette?
A vinaigrette is a salad dressing, made with oil and an acid, usually vinegar or lemon juice. It can have added spices and herbs for a variety of flavors. It’s usually made with a 3:1 ratio of oil to vinegar so that the result is a stable emulsion (i.e. it doesn’t separate), but a variety of ratios can be used.
For example, here we’re using more of a 2:1 ratio because I like things a little punchy. 😉 As is the beauty of making recipes at home, you can easily adjust to your preferences, too!
By now you know you’ll only need four ingredients to make this easy homemade salad dressing (plus salt and pepper…but those are a given, aren’t they?!).
- Dijon Mustard: delivers the burst of dijon flavor, but dijon in dressings also works as a great emulsifier, holding everything together.
- Apple Cider Vinegar: the acid in this dressing, it’s tangy and only slightly sweet.
- Honey: the honey mustard combination is a tried and true classic, so you know that’s the route we’re going to sweeten things up a bit. If you want to make this vegan, use maple syrup or agave.
- Extra Virgin Olive Oil: when making homemade dressings, use the best olive oil you can because the flavor will shine through! Keep in mind if the flavor is strong, you will taste it!
And it’s worth noting, again, that you’ll definitely be bringing out all those flavors with some salt and pepper!
How to Make Honey Mustard Dressing
Making homemade dressing is SO EASY – and with the simple ingredients, it’s definitely doable for a quick weeknight dinner veggie fix.
In fact, you’ll often find me taking an even quicker shortcut and adding all the ingredients to a jar and shaking until they’re combined. So that’s one way to do things.
If you want to get technical with it, whisk together all the ingredients except for the olive oil, then slowly drizzle in the oil while continuing to whisk. This process helps ensure the oil is fully incorporated into the vinaigrette.
Use immediately or store in an airtight container in the fridge for up to one week.
This recipe is a simple base for a honey mustard dressing, but it can easily be customized!
Try adding minced garlic or garlic powder, finely chopped shallot, or thyme.
To make a creamy version with dairy, try this dijon salad version.
Ways to Use
There are so many ways to use homemade dressing! The most obvious is on a simple salad, then add all the toppings your heart desires:
- poached egg
- homemade croutons
- nuts like walnuts, pecans, or pistachios
- seeds like pumpkin or sunflower seeds
- dried fruit
- extra veggies
- red onion slices
It’s also great as a marinade or served as a dip for veggies. It’s especially delicious with roasted broccolini or broccoli salad. Toss it with crispy brussels sprouts or shredded ones, sauteed carrots, or even roasted potatoes.
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Honey Dijon Vinaigrette
- Whisk together all ingredients except for the oil; then, while whisking, drizzle in the oil until combined. Alternatively, add all the ingredients to a jar and shake really well until emulsified. Be sure to taste test for salt levels, and enjoy!
- Toss on a salad immediately before serving. Store leftover dressing in an airtight container in the fridge for up to 1 week.