Recipe · Dressings
Honey Mustard Vinaigrette
A bright, balanced honey mustard vinaigrette made with raw honey, Dijon mustard, apple cider vinegar and olive oil. It takes five minutes and keeps for a week in the refrigerator.
- Prep
- 5 min
- Chill
- —
- Total
- 5 min
- Makes
- About 3/4 cup
Photo · Honey Mustard Vinaigrette, finished dish
Ingredients
- 1 tablespoon raw orange blossom honey Shop
- 1 tablespoon Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/2 cup extra-virgin olive oil
- 1 small garlic clove, finely grated (optional)
- 1/4 teaspoon fine sea salt
- Black pepper, to taste
Method
- Whisk the honey, mustard, vinegar, garlic and salt in a bowl until the honey dissolves.
- Slowly whisk in the olive oil until the dressing thickens. You can also shake everything in a lidded jar for 30 seconds.
- Taste and adjust with more honey for sweetness, vinegar for sharpness, or salt and pepper.
Tips and swaps
- Use whole-grain mustard for texture, or half Dijon and half whole-grain.
- Lemon juice works in place of the vinegar for a lighter dressing.
- If the honey has crystallized, warm the jar in a bowl of warm water first so it whisks in smoothly.
Storage
Keep in a sealed jar in the refrigerator for up to 1 week. Olive oil firms up when cold, so let it stand for 10 minutes and shake before using.
Making this for a café or kitchen? The ratio scales by volume, so a kitchen can make a quart at a time and name the honey's origin on the menu. See wholesale formats.
Questions about this recipe
How long does homemade honey mustard vinaigrette last?
About a week in a sealed jar in the refrigerator. If you leave out the fresh garlic, it keeps up to two weeks.
Why did my vinaigrette separate?
Oil and vinegar separate naturally. The mustard helps them stay together; shake or whisk again just before serving.