This simple, sweet and tangy salad dressing takes just a couple of minutes to prepare and has a variety of uses such as pouring over a green salad, mixing through a pasta salad or stirring in to some mayo/yogurt to make a dip. Our Honey Mustard Dressing is so easy to make from scratch that you will never buy store bought dressing again.
Just 7 ingredients go in to making this mustard salad dressing, and you probably already have the ingredients in your cupboard. If you are anything like us, then you buy loads of different dressings, open them, use them once, and then they go off. The great thing about homemade dressing is you can make just as much as you need.
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Why you should try it
- Just 7 ingredients
- Ready in 2 minutes
- Low carb
What you will need
- Oil - Try to use the best quality olive oil that you can, as you really will be able to taste the difference.
- Cider vinegar - We love the flavour that apple cider gives. However, you could swap it for white vinegar.
- Mustard - This is where all the flavour comes from. We used a good quality Dijon mustard, however you could use wholegrain instead.
- Honey - Use a runny honey, as it will make it easier to mix together.
- Lemon - The amount of lemon you need will depend on how juicy your lemon is.
- Garlic - Fresh is always best, however you can use chopped garlic in a jar to save some time.
- Salt and Pepper
Step by step
One: Put all of the ingredients in to a bowl.
Two: Whisk until mixed well.
Mustard salad dressing
Our simple salad dressing can transform the plainest and most boring salad in a matter of minutes. For me, the dressing is what really makes a salad, and brings all those ingredients together.
A good dressing, in my opinion, should be oil based with some citrus and have a little kick from a key ingredient and in this case it is from the mustard. We have used dijon mustard, as it makes it nice and creamy, but you could use wholegrain instead. Although there is honey in this dressing, it isn't overly sweet because the mustard balances it out.
Making it creamier
This is already a pretty creamy dressing with the oil, honey and dijon mustard, however you can take that creaminess to the next level by adding in a couple of tbsp of Greek yogurt or creme fraiche.
You will find a lot of honey and mustard salad dressings have a mayo base, but we left it out to save on the calories and fat. But, by all means whisk a couple of tablespoons in if you want a more indulgent dressing.
Can it be used as a marinade?
It definitely can, and it makes a delicious marinade too. We like to marinade chicken breasts in it before baking (or cooking on the BBQ), or spreading some on salmon fillets before putting under the grill.
How to use this dressing
This is a great dressing to mix through a green salad, or even a chicken salad - but there is so much more that you can do with it. It works really well as the dressing for a chicken/salmon pasta salad, as it clings well to the pasta.
If you are not a fan of a creamy mayo based potato salad, then you can use this as the sauce instead - it makes such a nice change. Another way we like to use this dressing it to mix a couple of tablespoons of it in to some mayo and use it as a dip for things like chicken dippers, or even as a sauce on a chicken burger.
FAQs
Store this dressing in an air-tight container or bottle and it will keep in the fridge for a couple of weeks. If you want a lot of salads in the warmer months, double or triple this batch and keep in the fridge to save you even more time.
Extra tips
- Make an extra creamy version of this by whisking in a couple of tablespoons of Greek yogurt or mayo.
- If you want to keep this vegan, then swap the honey for maple syrup, but it will obviously change the taste a lot.
- We used dijon mustard as it is nice and creamy, but you can swap it for wholegrain mustard instead.
- This dressing will last in an air-tight container in the fridge for 2 weeks.
More dressing recipes
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Recipe
Honey Mustard Dressing
Ingredients
- 4 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 0.5 lemon (juice only)
- 1 garlic clove crushed
- 1 pinch sea salt and black pepper
Instructions
- Put all of the ingredients in to a bowl.
- Whisk until mixed well.
Notes
- Make an extra creamy version of this by whisking in a couple of tablespoons of Greek yogurt or mayo.
- If you want to keep this vegan, then swap the honey for maple syrup, but it will obviously change the taste a lot.
- We used dijon mustard as it is nice and creamy, but you can swap it for wholegrain mustard instead.
- This dressing will last in an air-tight container in the fridge for 2 weeks.
