Honey Mustard Dressing

Vinaigrette in a small glass jar with a lid on a blue background.

A simple honey mustard dressing for any type of salad. This is a classic French vinaigrette with olive oil, vinegar, mustard, and honey.

Course Dips and Sauces, Pantry Recipes, Staples

Cuisine European, French, German

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 129kcal

Author Alexandra Daum

Ingredients

50 ml (¼ cup) olive oil extra virgin
1 to 2 tablespoons white wine vinegar see notes
1 tablespoon honey to taste
2 teaspoons Dijon mustard
¼ teaspoon sea salt to taste
¼ teaspoon black pepper to taste

Metric - Cups

Instructions

Add all of the ingredients to a jar with a tight-fitting lid and shake vigorously until very well combined. The vinaigrette should be slightly thicker and a little bit creamy looking when it's mixed.
50 ml (¼ cup) olive oil, 1 to 2 tablespoons white wine vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, ¼ teaspoon sea salt, ¼ teaspoon black pepper
Use immediately or refrigerate for up to five days. The dressing will separate and may harden when chilled. Let it come back to room temperature and shake again before use.

Notes

This makes about 80 ml, or about ⅓ cup.

The type of vinegar you use and your preferences in terms of acidity will inform how much you want to add. Stronger vinegars - white wine, red wine, and apple cider - will need less, and sweeter vinegars - balsamic, berry - might need a bit more. Taste and adjust.

Storage: keep leftover vinaigrette in a sealed jar in the refrigerator for up to five days. Bring it back up to room temperature before use if it's hardened.

Freezing: salad dressing can be frozen, but it's not as good as fresh, and this simply doesn't make enough to make it worthwhile.

Nutrition