Mix up this honey mustard vinaigrette in just a few minutes for the best easy homemade salad dressing to keep in the fridge at all times. I love to make it with hot honey for a little extra spice! This recipe works great for meal prep, because you can store it in the fridge for up to two weeks. Say goodbye to store-bought dressings! This honey mustard dressing is too easy and tasty to pass up.
Nothing against store-bought salad dressings, but whenever you have even just five extra minutes, it's worth trying homemade. You can customize the ingredients and flavors, and it's cost-effective, too.
This quick and easy hot honey mustard vinaigrette is the perfect example of a homemade salad dressing that's packed with flavor and healthy ingredients.
This dressing recipe is, of course, great with salads of all kinds. But I also LOVE drizzling honey mustard on roasted vegetables. Try it with roasted Brussels sprouts, sweet potatoes, or broccoli.
In addition to the olive oil and vinegar used to make most vinaigrettes, this dressing is also made with hot honey and mustard.
Hot honey adds sweet and spicy flavor. The mustard acts as an emulsifying agent to hold the oil and vinegar together.
It's all rounded out with garlic and thyme for even more depth of flavor. The result is simple and just so delicious. It's the type of thing you're going to want to keep in your fridge for whenever the craving strikes.
- Extra virgin olive oil
- Apple cider vinegar - I like to use raw, unfiltered cider vinegar
- Mustard - dijon or whole grain mustard are both great options
- Hot honey - find it next to regular honey in most grocery stores or make your own
- Fresh thyme (optional)
See the recipe card at the bottom of this post for exact quantities and preparation.
This is a basic rundown of how to make hot honey mustard vinaigrette at home. You can find more detailed instructions in the recipe card at the end of this post.
Add all of the ingredients to a jar.
Whisk or cover with the lid and shake until mixed.
Hint: This recipe is a great way to use up the last little bit of mustard in the jar. When you have about two tablespoons left, just add the other ingredients right to the jar, cover, and shake. You'll use the bits of the mustard that are usually stuck to the sides of the jar.
If you need to make a substitution, here are a few ingredient swaps that work well.
- Vegan - substitute maple syrup for honey.
- Garlic - use ½ teaspoon garlic powder in place of fresh garlic. You could also swap in shallot.
- Hot honey - substitute regular honey and ½ teaspoon crushed red pepper flakes
- Apple Cider Vinegar - swap in a different vinegar (such as red wine or balsamic vinegar) or use lemon.
Want to change up the flavor profile and make this recipe your own? Here are a few ideas.
- Mild - use regular honey instead of hot honey.
- Citrus - add a tablespoon of lemon or orange juice.
- Chipotle - blend with one canned chipotle pepper in adobo sauce.
Try the Maple Mustard Vinaigrette version of this dressing in my Sheet Pan Chickpea Dinner recipe.
- Jar with lid - I like to make this in a 10-ounce glass jar with a lid (jars between 8-12 ounces work well). This way, you can just cover the jar and shake to mix. It's also easy to store the dressing in the fridge without transferring it to another container.
- Whisk (optional) - If you use the cover and shake method, you don't actually need a whisk to mix together the dressing. A fork also works well if needed.
This recipe is great for making ahead. Store the prepared dressing in a jar with a lid in the fridge for up to two weeks.
Vinaigrette does not stand up well to freezing, because the emulsification can break under cold temperatures. Try to only make as much as you can use within two weeks.
If you notice the honey is sticking to the bottom of the jar, shake it more vigorously, or scrape it with a whisk or fork and mix it into the dressing fully.
Honey mustard salad dressing is typically made with oil, vinegar, honey, and mustard. This vinaigrette sometimes contains additional flavorings, such as garlic.
Mustard is an effective emulsifying agent that helps oil and vinegar stay together.
Looking for easy vegetarian salad recipes? Try these:
These are my favorite dishes to serve with Honey Mustard Vinaigrette:
Hot Honey Mustard Vinaigrette Dressing with Apple Cider Vinegar
- Jar with lid
- ¼ cup extra virgin olive oil
- 2 tablespoons cider vinegar
- 2 tablespoons mustard , such as dijon or whole grain mustard
- 1 tablespoon hot honey (see note 1)
- 1 teaspoon chopped fresh thyme leaves (optional)
- 2 cloves garlic , minced (see note 2)
- ¼ teaspoon salt
- Add extra virgin olive oil, cider vinegar, mustard, hot honey, thyme, garlic, and salt to a jar. Whisk or cover and shake until mixed.
- Hot honey: hot honey is a spicy honey you can find in most grocery stores. You can also substitute regular honey with ½ teaspoon crushed red pepper flakes. For milder flavor, substitute regular honey without the crushed red pepper.
- Garlic: substitute ½ teaspoon garlic powder if you don’t have fresh garlic.
- Storage: store in an airtight container in the refrigerator for up to 2 weeks. Do not freeze.
- Gluten-free: make sure the mustard you use is labeled gluten-free.
- Nutriton facts are estimates only.