This delicious Honey Mustard Vinaigrette requires only a handful of ingredients and can raise the bar on any salad, including my Sheet Pan Salmon Salad Niçoise or my Mediterranean Quinoa Salad and Quinoa Salad with Parm & Pistachios.

I like to use Dijon mustard—it provides a great bump of flavor with a blend of sweet and tangy—but you can use another favorite variety of mustard. It’s perfect for drizzling!

Note: Store any leftover vinaigrette in the fridge, where it might firm up a bit. This happens because the oil can solidify and the ingredients may separate when chilled. No worries, though! Before using it again, just let it sit at room temperature for a few minutes, then give it a good shake. This will help the vinaigrette re-emulsify, bringing back that smooth, well-blended texture.

And here’s a fun hack: If you’re down to the last bit of mustard at the bottom of the jar (any type of mustard will work, but it needs to be in a jar versus a squeeze bottle; see the photo above as an example), you can make this dressing by simply adding the remaining ingredients right to the jar. The mustard will already be in the jar—you can eyeball how much you think is left inside and then adjust the other ingredients accordingly. Then, cover it with its lid and give it a good shake until everything is emulsified. It’s a fun little trick with a built-in storage container!

Try my Lemon Vinaigrette!

(4.34 stars) 6 ratings

Honey Mustard Vinaigrette

If you’re down to the last bit of mustard at the bottom of the jar, here’s a savvy hack: turn it into a delicious Honey Mustard Vinaigrette.
Yield: 0.5 cup
Prep Time: 5 minutes
Total Time: 5 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 to 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • Ground black pepper to taste

Instructions
 

  • Pour all the ingredients into a small bowl and whisk until emulsified and well blended. Season with salt, pepper and any preferred herbs (minced or dried) to taste.
  • Alternatively, you can pour all the ingredients into a mason jar, secure the lid tightly and shake vigorously until emulsified and well-blended. If it’s not velvety smooth, give it a good stir with a spoon until you reach the perfect consistency. (You can also make this directly in your mustard jar; see notes below for details.)
  • Store in a sealed container in the fridge for up to one week. The oil will harden in the fridge, so be sure to leave it out at room temperature for about 15 minutes to soften up. Then, give it a good stir to reblend the ingredients before each use.

Notes

• This recipe can be made right in a mustard jar, utilizing the last remains of your mustard. Simply add all ingredients into the mustard jar, secure the lid and shake well to make sure the dressing is emulsified.
• I typically use white wine vinegar, but you can swap for apple cider vinegar, sherry vinegar, champagne vinegar, or red wine vinegar. They’ll all be delicious and create a slightly different flavor profile.
• Adding a dash of honey helps to balance the acidic notes and creates a creamier and more substantial texture. That being said, you can choose to leave it out, especially if you prefer a tangier dressing. You can also try swapping the honey with lemon juice for a subtle pop of citrus.
• Store any leftover vinaigrette in the fridge, where it might firm up a bit. This happens because the oil can solidify and the ingredients may separate when chilled. No worries, though! Before using it again, just let it sit at room temperature for a few minutes, then give it a good shake. This will help the vinaigrette re-emulsify, bringing back that smooth, well-blended texture that makes it perfect for drizzling.
Author: Joy Bauer, MS, RDN, CDN
Course: Condiment
Cuisine: American

Nutrition Information per serving

Serving Size: 2 tablespoonsCalories: 170Carbohydrates: 2gProtein: 0gTotal Fat: 19g— Unsaturated Fat: 16.5g— Saturated Fat: 2.5gCholesterol: 0mgSodium: 100mgPotassium: 3mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 0g— Added Sugar: 1g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!