Why my Cobb salad needed its own honey mustard vinaigrette
One of my absolute favorite ways to douse a good ole’ Chicken Cobb Salad is in a creamy homemade honey mustard dressing.
However, most of the store-bought salad dressings are either too sweet, too tangy, or have a TON of ingredients in them, like gluten, modified corn starch, or other additives!
So I set out to make my own Honey Mustard Vinaigrette. I wanted something light and refreshing enough for a big, loaded salad, with all my favorite sweet and tangy flavors.
The answer? Just 5 ingredients you probably already have: Dijon mustard, honey, olive oil, white wine vinegar, and a pinch of salt.
It all goes into one mason jar with a good shake, and the Dijon helps hold the oil and vinegar together. No slow drizzle of oil, no whisking, no garlic to mince (my kind of dressing).
It’s creamy enough to double as a dipping sauce, too. Serve it with Air Fryer Chicken Nuggets, or keep the theme going with my Baked Honey Mustard Chicken.
5 minutes… start to finish. That’s all it takes to skip the store-bought bottle for good.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Honey: A light honey works best, but you can also use dark or amber honey if that is what you happen to have.
- Dijon mustard: Dijon mustard gives a nice kick without being too overwhelming, making it the best option. You can use yellow mustard in place of Dijon mustard without much sacrifice in flavor. Spicy brown mustard will be a bit spicier and is recommended if making this recipe for an adult crowd. Whole-grain or stone ground mustard will drastically affect the texture and is not recommended.
- White wine vinegar: This recipe calls for white wine vinegar, but you can also use apple cider vinegar. Avoid using balsamic vinegar.
- Olive oil: A good quality extra-virgin olive oil will give you a better-tasting finished product but a neutral oil, such as avocado, may also be used.
How to Make Honey Mustard Vinaigrette
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Add everything to a jar.
Measure the oil, Dijon, vinegar, honey, and a pinch of salt straight into a 16-ounce mason jar. No chopping, no extra bowls.
My all-time FAVE olive oil!
This olive oil by Graza will make ALL the difference in the finished taste of your dish.
Just make sure you use the “Sizzle” olive oil for recipe’s where it needs to hold up at higher heat, and the “Drizzle” olive oil for finishing dishes!
Shake it up.
Screw the lid on tight and shake until the dressing looks smooth and creamy, with no streaks of oil. The Dijon helps hold everything together, so you don’t need to slowly drizzle in the oil.
No mason jar? Use a blender instead. A high-speed blender or mini food processor works too (20-30 seconds until smooth), or you can whisk it up in a small bowl as a last resort.
Taste and adjust.
Give it a taste and add a little more honey if you want it sweeter, or more Dijon for extra tang. Then pour it over your salad or serve it up for dipping.
Want a little extra zing? Squeeze in some fresh lemon juice to further brighten the dressing.
Oops! What did I do wrong?
Why did my dressing separate?
Totally normal! Oil and vinegar naturally pull apart as the dressing sits, so give the jar a good shake right before each use.
Why is my dressing thick or solid straight from the fridge?
Olive oil firms up when it’s cold. Let the jar sit on the counter for a few minutes to come to room temperature, then shake well.
Why does it taste too tangy (or too sweet)?
The ratio is easy to tweak. Add a little more honey to mellow it out, or a touch more Dijon for extra tang.
Why is the texture grainy?
Check your mustard! Whole-grain or stone ground mustard changes the texture, so stick with smooth Dijon (or yellow mustard) for that creamy finish.
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An e-cookbook full of quick vinaigrettes and creamy dressings that are ready in under 5 minutes!
Honey Mustard Vinaigrette FAQs
It can be both! This vinaigrette is made to pour over salads, but it’s creamy enough to double as a dipping sauce for chicken tenders, nuggets, and wings.
It’s all about the oil and vinegar. Honey mustard sauce is mostly honey and mustard, so it’s thick and dippable, while honey mustard dressing adds oil and vinegar to make it pourable.
Yes! This recipe has no dairy at all, but double check the ingredients on any store-bought version to be sure.
The best thing about this recipe is how long it lasts because of its simple ingredients. Store it in an airtight container (such as these cute glass mason jars!) in the fridge for up to 1-2 weeks.
The olive oil will firm up a bit in the cold. Just bring it to room temperature and give it a good shake before using.
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Honey Mustard Vinaigrette Recipe
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Equipment
- Cuisinart Food Processor optional
Ingredients
- ½ cup oil olive or avocado
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar or apple cider vinegar
- 3 tablespoons honey to taste
- Pinch of salt
Instructions
- Add ingredients to a 16-ounce mason jar and shake until well combined. Alternatively, you can add the ingredients to a high-speed blender or food processor and blend for 20-30 seconds, or until smooth.½ cup oil, 2 tablespoons Dijon mustard, 2 tablespoons white wine vinegar, 3 tablespoons honey, Pinch of salt
- Use immediately or store honey mustard dressing in the refrigerator for up to 1-2 weeks between servings. Bring to room temperature and shake well before using.
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Video
Notes
- Serving size: About 2 ½ tablespoons.
- Storage: Keep in an airtight container or mason jar in the fridge for up to 1-2 weeks. The olive oil firms up when cold, so bring it to room temperature and shake well before using.
- Mustard swaps: Dijon is the best option. Yellow mustard works without much sacrifice on flavor, and spicy brown adds more kick. Skip whole-grain or stone ground, which changes the texture.
- Make it yours: Add more honey for a sweeter dressing or more Dijon for extra tang. A squeeze of fresh lemon juice brightens it up.
- No jar? Blend in a high-speed blender or mini food processor for 20-30 seconds, or whisk in a small bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Honey Mustard Vinaigrette
The real question is, what CAN’T you serve with honey mustard?! It’s right at home on a Chicken Cobb Salad (the salad that started it all) or a Strawberry Spinach Salad with Chicken.
For something lighter, toss it with a Lemon Arugula Salad. Come fall, it’s great on a Fall Harvest Salad with Apples.
Then there’s dipping. Serve it up with Chick-fil-A Nuggets, Air Fryer Chicken Wings, or Air Fryer Boneless Chicken Thighs.
And if you can’t get enough of the sweet and tangy combo, try it drizzled over Hot Honey Chicken.
More Homemade Salad Dressings
Once you see how simple it is to make your own dressings, you might never buy a store-bought kind again! Try these easy dressings next.
I have no idea why I don’t make all of my own dressings! 5 minutes start to finish and I know exactly what’s inside. Pinning and am ready to go!
Right!? It’s so quick and easy!! Can’t wait to hear what you think 🙂