Honey-mustard dressing: sweet, sharp and spoonable
Balance honey and mustard against the salad itself rather than tasting the dressing alone.
Start with the mustard label
Smooth Dijon, whole-grain mustard and sweet prepared mustard bring different textures and levels of acidity. Use the type named in your recipe before making substitutions. Honey also varies in strength, so a strongly flavored jar can affect a delicate salad. Measure the first batch carefully; it gives you a useful starting point for later personal adjustments.
Combine in a controlled order
Whisk the dressing as directed so thick honey and mustard distribute evenly. Scrape the base of the bowl, where honey can remain in a dense streak. If oil is part of the recipe, add it in the suggested way rather than pouring all ingredients together and assuming they will blend immediately. A small jar is useful for shaking and serving modest batches.
Related reading: Honey mustard dip: balancing sweet, sharp and creamy.
Taste with the food it will dress
Dip a lettuce leaf or a piece of cucumber into the dressing before adjusting. The vegetable changes how sweet or sharp the mixture feels. Add small amounts of acid or sweetener rather than alternating large additions and losing the original balance. If the recipe uses yogurt, choose plain unsweetened yogurt and account for its natural tartness.
Keep the salad crisp
Dress only the quantity you intend to serve and toss gently until leaves are lightly coated. Extra dressing can sit beside the bowl for individual portions. This also keeps a delicate salad from collapsing under too much sauce. For market shopping, separate honey, mustard and any plain dairy ingredient from ready-made bottled dressing so the recipe remains under your control.
COOK IT AT HOME
Honey-Mustard Dressing with a Lemon Finish
Honey-mustard dressing should coat a leaf without hiding its flavor. This version uses equal amounts of honey and mustard, then balances them with lemon and olive oil. Water adjusts the consistency without adding more acid. It works as a dressing for cabbage and carrot slaw, a drizzle for roasted vegetables or a sauce beside chicken; use a clean portion for serving if another portion touches raw meat.
- Makes
- About 3/4 cup; 6 servings
- Prep
- 10 minutes
- Cook
- 0 minutes
- Additional time
- None
A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.
Ingredients
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 tablespoon water
- 1/8 teaspoon fine salt
- 1/8 teaspoon black pepper
Step-by-step method
- Put the mustard, honey and lemon juice in a bowl. Whisk until the honey is fully incorporated and no dense streaks remain at the bottom. If the honey is crystallized, warm its closed jar in warm water first; do not heat the mixed dressing.
- Add the olive oil a teaspoon at a time while whisking for the first tablespoon, then pour the remainder in a thin stream. The mixture should look glossy and slightly thick. Whisk in the measured water, salt and pepper.
- Taste a small amount on the vegetable or food you intend to dress. A dressing can taste overly sharp from a spoon yet balanced on plain cabbage or grains. For serving, use about 2 tablespoons per generous bowl of salad and toss just before eating.
- Transfer extra dressing to a clean jar and refrigerate. Shake or whisk before each use because some separation is normal. If it thickens in the refrigerator, let the serving portion stand for 5 minutes and stir rather than heating the entire jar.
Helpful tips & substitutions
- For a coarse texture, replace 1 tablespoon of the Dijon with whole-grain mustard. The mustard flavor remains similar, but the visible seeds add interest.
- For a vegan version, use maple syrup in place of honey. It is thinner, so begin with 2 teaspoons water instead of the full tablespoon.
Storage & make-ahead
Refrigerate in a clean, tightly closed jar for up to 4 days. Discard any portion used as a raw-meat marinade; do not return it to the jar. Honey-containing foods are not suitable for infants under 12 months. Keep refrigerated foods at 40°F/4°C or below.
How to serve it
Toss with shredded cabbage, grated carrot and sliced apple, or spoon over a warm roasted-potato salad. A little chopped parsley added to the finished dish keeps the flavor fresh.
Ingredients to explore at the market
Shop selected ingredients for this article and recipe. Check the form, quantity and package label against the recipe above; availability varies by store.
- honey — Origin Pure Natural Wildflower Honey 227g
- Dijon mustard
- olive oil — Al Dayaa Extra Virgin Olive Oil 750ml
- plain yogurt — Arz Traditional Whole Milk Plain Yogurt 2 Lb Red Tub Big Laban
Recipe & further reading
Explore this independent food blog for another approach and its full recipe or guide: Honey-Mustard Dressing — Cookie and Kate