This homemade honey mustard dressing is perfect to use as either a dip for veggies or paired with just about any salad. Kids love to dip chicken tenders in it, too.
Honey mustard dressing is both sweet and savory…and totally addictive! It’s is the kind of salad dressing that will make you want to eat more salad!
This homemade honey mustard dressing recipe is:
100% Real Food, Delicious
Most store-bought honey mustard dressing is loaded with chemicals and preservatives, but it’s actually really simple to make yourself at home. You probably already have what you need in your refrigerator. There are a few nuances to keeping it healthy, and of course to make sure that it’s totally delicious
Homemade Honey Mustard Dressing Ingredients:
Star #1: Raw or Natural Honey
Choose local raw honey if you can as it will still contain enzymes and be lower on the glycemic index. Mass-produced honey is heated and processed, which destroys it’s enzymes and nutrients and makes it higher on the glycemic index. Local honey is a bonus as it will contain some local pollen, which can help with seasonal allergies. Just do your best and find the least refined honey that you can buy. Honey from different regions will taste different, find one that you like the taste of.
Star #2: Dijon Mustard
Skip the plain yellow mustard and get a high-quality dijon because it’s already packed with flavor. Sir Kensington’s makes the best dijon mustard I’ve ever tried and they’re not even paying me to say that. It’s also non-GMO verified. It’s a little bit more than other mustards but definitely worth it. You can find it on Thrive Market for a good price or at most grocery stores these days. Whatever you get, just look for something that tastes amazing and isn’t filled with chemicals & preservatives. Wholegrain mustard is also nice in honey mustard dressing, so if you have some on hand that you want to use up it’s a great option, too.
Star #3: Apple Cider Vinegar
ACV to the rescue! Apple cider vinegar is alkalizing to your body, aids digestion, and has a nice, mild flavor. Sure, you can use any white or red wine vinegar here, too, but if you have it I think apple cider vinegar is the way to go here. Look for raw apple cider vinegar; it will be on a room temp shelf when you buy it, refrigerate it after opening to preserve the enzymes. I like the Bragg’s brand.
Star #4: Extra Virgin Olive Oil
Good ‘ol EVOO. It’s full of healthy fat and works wonderfully in this dressing. Again, buy one that you like the flavor of; I’ve been using Thrive Market’s EVOO for the last few months and love it. (And apparently I’m obsessed with Thrive Market.) It has a mild flavor, a great price, and is certified to actually be extra virgin olive oil. Did you know that a LOT of imported EVOO is cut with lesser oils? It’s a huge problem in the food industry right now. A lot of the olive oil you think you’re buying isn’t really olive oil (YIKES). Best to go with one from a company you trust.
And that’s it! Equal parts of those four ingredients plus a dash of sea salt and black pepper to taste will give you the most delicious and healthy honey mustard dressing that you’ve ever had.
I get my organic extra virgin olive oil (Thrive brand) and Sir Kensington’s mustard on Thrive Market is a direct-to-consumer online grocer and they do not pay me for mentioning them, but I love them so much that I am a referral partner. You can use my link and save an additional 15% and get free shipping with a minimum amount. Since they’ve cut out the middleman, you will definitely save some cash.
We love this homemade honey mustard dressing on just about everything, especially a green salad with chicken, carrots, and tomatoes. It’s also fantastic as a veggie dip, and kids love to dip chicken strips in it. If you love it, please leave a star rating in the comments below to help other readers in our community.
1/4 cup raw or all-natural honey
1/4 cup dijon mustard (I prefer Sir Kensington’s)
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 big pinch fine sea salt (about 1/8 teaspoon—adjust more or less depending on what mustard you use)
a few turns of freshly cracked black pepper
Whisk all ingredients together. Alternatively, shake all ingredients together in a mason jar until emulsified.
Store in an airtight glass container in the refrigerator up to 5 days.
If using this as a dip, reduce the apple cider vinegar to 3 tablespoons instead of 4 (4 tablespoons = 1/4 cup) to make it a little thicker.