Pantry Basics: Honey Mustard Dressing & Marinade

honey mustard dressing

Usually when I order a salad at a restaurant I choose Honey Mustard Dressing. I’m not a huge fan of Ranch or Blue Cheese and Vinaigrette is what I have at home mostly. However, a few years ago I found a recipe that I adapted to replicate the same flavor I was use to in restaurants and now I can have it whenever I want.

All it takes is a few real ingredients and about five minutes – and then maybe you, too, could have this fancy-schmancy labeled bottle full of homemade dressing. But only if you can do this good of job with a calligraphy pen. I’m sure you’d be shocked to find out that I’ve never even taken any classes.

When I picture the rows of bottled dressings I used to have in my pantry and fridge, this definitely qualifies as a pantry basic along with the other homemade salad dressings in the Pantry Basics Series. It all starts with six very basic ingredients: honey, olive oil, rice vinegar (or apple cider vinegar), Dijon mustard, lemon, and garlic. Think about this the next time you’re tempted to grab a bottle of dressing from the shelf- even the organic ones tend to have a lot of ingredients (organic modified food starch, anyone?).

blending Honey Mustard Dressing

Once you get your ingredients, it’s just a few minutes to make. Add most of the ingredients, blend, and then add the oil as the motor runs. Pouring the oil in while the machine is running emulsifies all the ingredients together and thickens the dressing.

honey mustard dressing on lettuce

Everyone who tries this loves it and can’t believe I made it, let alone that it is so quick and easy to make – go and make some today!

Pantry Basics: Honey Mustard Dressing & Marinade
Prep time
Cook time
Total time
Yield: 1-1/2 cups
  • ¼ c. honey
  • ¼ c. Dijon
  • 1 clove garlic, minced
  • 2 Tb. lemon juice
  • ⅓ c. rice vinegar (or apple cider vinegar)
  • ¾ c. olive oil
  • ¼ tsp. salt (or to taste)
  1. Combine all the ingredients except the olive oil and salt in a blender (or food processor). Blend until mixed, about 30 seconds.
  2. With the motor running, add the olive oil in a slow stream, blending until the dressing is smooth and creamy.
  3. Taste and add salt if desired.
  4. Note: This dressing also makes a good marinade for pork and chicken before grilling, too- a nice change from regular BBQ sauce.



  1. Jenelle says

    Honey Mustard is my Favorite! But I have never tried to make it. I’m going to make this next time we have a salad. Yeah!

  2. Shanzanne says

    Hi Jamie, Just wondering where you get your honey? I’m looking for an inexpensive local source. The dressing looks delicious! I’m not a dressing person and always only liked homemade vinaigrettes, but this looks like its worth a try.

  3. says

    Cindy- We usually eat it within 1-2 weeks at our house, but I’m sure it would last longer. I’ve never really had a dressing go “bad” before, though, have you?

    Shanzanne- Notice how I don’t show the label of the honey? That’s because I’m embarrassed to show that I buy the honey at Costco. I know that local honey is better for you, but it’s so expensive! Sorry- I’d like to find an inexpensive source, too. :-)

    Let me know, guys, if you try it and like it like we do!

  4. diXymiss says

    Looks delicious and simple enough ~ my favorite kind of recipe. ThanX! Local honey is eXpensive, but so full of flavor and good health benefits. How about a compromise? Use the less eXpensive (bulk store) honey for cooking, but keep a small jar of the good stuff on hand for tea, scones and/or special treats.

  5. says

    Tracy- These were actually purchased years ago (like 15!)through a surplus catalog called “American Science & Surplus.” They were super cheap and I knew I’d find lots of uses, so I bought a lot. And I still use them, so a good deal. :-) Sometimes vinegars and things are in cute bottles and I would pay extra (just a little, though!) for a bottle I’d use again and again. Maybe thrift stores?

    Dixymiss- that’s a good idea!

  6. BusyBee says

    I’ve been looking for some good homemade salad dressing recipes to replace the store bought ones with unpronounceable ingredients. Made this one for dinner tonight and it was delicious! Thanks for sharing.

  7. sue spiker says

    Another Oregon Cottage recipe to add to my regulars! Love that I can gradually replace most of my store-bought dressings & the like. Also just got out of the freezer unblanched beans and oven roasted cherry tomatoes to put into oil tomorrow. Luvit Jami.

    • says

      Ah, so happy to read this, Sue!! I just can’t bring myself to pay for expensive dressings anymore when I know how easy they are to make. :)

  8. meggan says

    I’ve made this recipe twice, once as is and once with toasted garlic (tastes like roasted but it only takes 5 min — put unpeeled cloves in hot dry skillet, toast for a minute or two each side) — YUM

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