Honey Mustard Vinaigrette

Honey Mustard Vinaigrette

Here’s another one to add to the “better homemade” category – and it’s so easy, you won’t have any excuse not to try it! (I admit, homemade baked goods do require a bit of a life adjustment.)

Once you start making your own dressing, you’ll never go back. We love to use the ball jar trick from one of our favorite chefs — instead of the traditional method of whisking together ingredients in a bowl, just place them in a canning jar and shake it to form the emulsion. You have an instant storage container and avoid dirty dishes at the same time.

After you get comfortable with this method, it’s a breeze to make vinaigrettes with whatever you have handy. We generally use one part oil to one part acid (vinegar or citrus), but as you experiment you’ll find your preference. The possibilities with different oils, vinegars, and seasonings is endless!

We made this dressing as part of a main dish salad (coming soon!), and it was so good I know we’ll be making it on a regular basis!  While we do have a standard recipe for vinaigrette, this one is even easier since no dicing garlic is involved. And since it’s equal parts of all ingredients, all you have to dirty is a tablespoon!

Honey Mustard Vinaigrette

Makes 8 tablespoons

What You Need
1 half-pint canning jar
2 tablespoons honey (local, if possible!)
2 tablespoons white vinegar
2 tablespoons olive oil
2 tablespoons stone ground mustard

What To Do

1  Place all ingredients in the jar, and shake to emulsify the ingredients. Taste and adjust quantities as desired.

Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.

Print Friendly

13 thoughts on “Honey Mustard Vinaigrette

  1. Courtney Jones

    I am with you…homemade dressings are so much better than store bought. I gave up buying store bought dressings a few years back. The best part about making your own dressing is that you can make small amounts of dressing in no time with basics from your pantry. This recipe sounds lovely.

    Reply
  2. emmycooks

    Just made this for tomorrow’s Two Potato Salad and it’s great! I never use white vinegar in my dressings and now I wonder why not. I do always use the shake-the-jar method and here’s another tip I love: measure your olive oil right before your honey so the honey will slide right off your measuring spoon.

    Reply
    1. Sonja

      What a great idea! Alex will love this one, since I’m constantly getting honey all over the kitchen :)

      Reply
  3. nick

    This may be a dumb question, but is stone ground mustard just mustard powder or is it something else? I tried making this tonight and it was very spicy, even for someone who typically likes spicy things a lot. But I haven’t seen anyone else mention how spicy it is, so that leads me to believe I did something wrong.

    Thanks

    Reply
  4. Elisha

    This salad dressing is DELICIOUS!!! AND SO EASY!!! Thanks for sharing this. I have a friend who makes stone ground mustard so I used it in this recipe and it turned out wonderful! The only thing is she adds honey to her mustard so next time, I will reduce the honey by half in the dressing…

    Reply
  5. Monica

    Made it with dijon instead of stone ground and it was the best dressing I have ever had. WIll make again, and again.

    Reply

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>








Follow Us