Sweet and Tangy!
So tasty. Honey Mustard Vinaigrette Dressing is thick, sweet, and has whatever that flavor is that gets you in the cheeks. I am so happy with the way dressing turned out. There are raspberries, cheese, and praline pecans in the background because I would recommend enjoying this dressing over Mixed Salad Leaves with Raspberries and Havarti. The salad and the dressing are sweet and tangy!
What You Need to Make Honey Mustard Vinaigrette Dressing
- Honey – If honey isn’t a staple in your house, please add it to your list. Honey is a food that will never spoil. Besides acting as a natural sweetener, and thickening agent in this dressing, honey is amazing on toast, in tea, over yogurt, and a ton of other applications I’ll explore with you someday.
- Mustard – I love mustards, especially a whole grain or spicy brown. Dijon is amazing too, but I find it to be quite salty and too overpowering. Bring on the spicy brown!
- Oil – Normally, I use olive oil almost exclusively. But in a dressing like this I don’t want the olive flavor overpowering the other elements. Find a lightweight oil like sunflower oil.
- Balsamic Vinegar – I write about this ingredient in other recipes. Once I discovered a quality balsamic, I became a balsamic vinegar snob. While it may cost a bit more, a little goes a long way and the thick, rich flavor will payback in folds. See below. You want a quality balsamic that will stick (right) vs a thinner, probably more sour option (left).
How to Make Honey Mustard Vinaigrette Dressing
Really, no instructions are needed. Just be sure to emulsify the vinegar and oil together first because adding the honey and mustard will make the dressing thick. Vinegar plus oil, then everything else. Add a bit of water if you want a looser dressing. Serve over your favorite salad, or try Mixed Salad Leaves with Raspberries and Havarti.
Tips, Tricks & FAQs
- Thick or Thin. Honey Mustard Vinaigrette Dressing is thick. If you want a looser dressing, add a bit of water.
- Flavors. Honey comes in different flavors; some are infused with fruit or peppers. Try different options to find the best one for your palate. Remember, how the honey tastes alone will be different than in combination with mustard and balsamic vinegar. I used a light, non-infused honey.
- Mustard Options. Mustard also comes in a variety of flavors, so experiment with different types to customize your dressing.
Honey Mustard Vinaigrette Dressing
Honey Mustard Vinaigrette Dressing is thick, sweet, and has whatever that flavor is that gets you in the cheeks.
Equipment
- bowls
- whisk
- measuring cups
- measuring spoons
Ingredients
- 1/3 cup sunflower oil (or other mild vegetable oil)
- 2 Tablespoons balsamic vinegar (good quality! it should be thick like tar)
- 1/4 teaspoons sea salt
- 1/8 teaspoons ground black pepper
- 2 Tablespoon honey
- 2 Tablespoon spicy brown mustard
- 1 Tablespoon water (optional)
Instructions
- Whisk. In a small mixing bowl, whisk together the oil and vinegar.1/3 cup sunflower oil (or other mild vegetable oil), 2 Tablespoons balsamic vinegar (good quality! it should be thick like tar)
- Everything Else. Then, add the remaining ingredients (except water) and whisk until well combined. The dressing will be thick! Slowly add and mix in the water until you reach your desired consistency.1/4 teaspoons sea salt, 1/8 teaspoons ground black pepper, 2 Tablespoon honey, 2 Tablespoon spicy brown mustard, 1 Tablespoon water (optional)
- Enjoy! Refrigerate in a well-sealed container until ready to use or serve immediately over salad. See link below for my recommendation!
