Honey Mustard Dressing

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5 from 1 vote

Sweet and tangy homemade honey mustard dressing is fresh, vibrant and hard to resist. A classing dressing on salads, it can also jazz up sandwiches and works as a tasty marinade too.

Servings:

Author: Helen Best-Shaw

Prep Time5

Total Time5

Ingredients

1 tsp sea salt
1.5 tbsp honey
4 tbsp wholegrain mustard
2 tbsp Dijon mustard
4 tbsp white wine vinegar
half cup olive oil

Metric - USA Cups

Instructions

Using a funnel to add the ingredients, put the salt and then the honey in a sealable bottle.
1 tsp sea salt, 1.5 tbsp honey
Mix the two mustards and the vinegar together in a small jug. Add this to the bottle using the funnel.
4 tbsp wholegrain mustard, 2 tbsp Dijon mustard, 4 tbsp white wine vinegar
Pour the olive oil into the bottle through the funnel. Seal the bottle and shake well.
half cup olive oil
Allow the dressing to rest for half an hour before serving. Serve at room temperature.

Notes

I generally make and store my dressings in a bottle, as I find they pour better, with no messy drips. Of course you can also just whack everything into a jam jar and give it a good shake.

Storage

Fridge – Store your homemade honey mustard salad dressing in the fridge for up to 10 days. Remove from the fridge ahead of serving to bring it up to room temperature.

Hints and tips

Keep it simple. You won't taste the subtleties of your best thyme honey or fancy balsamic in a mixed dressing, so save them to enjoy alone and use the basic versions here.

If the dressing separates, just shake it up again.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.