Honey Mustard Dressing

By Dan Pelosi

Published January 30, 2025

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(291)
Comments
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This tangy and sweet vinaigrette is a must-have for all of your dressing, drizzling and dipping needs. It’s easy to make with pantry staples and lasts for up to one week refrigerated in an airtight container. Dijon mustard and apple cider vinegar make this version creamy and extra punchy. If you prefer a sweeter dressing, add more honey to your liking. For further riffing, you can use lemon juice instead of vinegar and swap in different types of mustard.

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Ingredients

Yield:¾ cup

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • Salt and pepper

  • ⅓ cup olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

13 grams carbs; 484 calories; 35 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 49 grams fat; 1 gram fiber; 239 milligrams sodium; 1 gram protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

  2. Step 2

    Serve immediately, or refrigerate in an airtight container for up to seven days.

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Ratings

5 out of 5
291 user ratings
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Comments

Dgatti

Add a little fresh tarragon. It's transformative and your guests will want to know the secret ingredient.

Jocelyn

This dressing is so versatile! I wonder why you say it keeps for a week refrigerated. Why not quite a bit longer?

Lorraine

I can’t eat honey so could I substitute maple syrup?

Patti

Easy and delicious.

Nick Allen

Delicious! I didn't have straight Dijon, only Sirache Dijon, it gave it a lovely kick.

Nisey

Whenever my djon mustard is getting low, I use the container to make this recipe. Just a shake and it’s done. So much better than prepared dressing.

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