Honey Mustard Dressing Recipe | Better Than Store Bought!
We don’t leave the homestead all that often. But every now and then, we’ll plan a dinner out—usually somewhere cozy with burgers and hot fries. And every single time, without fail, I order honey mustard dressing on the side. It’s my go-to special occasion treat. Sweet potato fries, chicken tenders, even a crisp salad—everything’s better with that creamy honey mustard sauce.
One night after dipping a little too enthusiastically, I thought: Why am I waiting for dinners out to enjoy this? Especially when I can make my own dressing at home with simple ingredients I trust. No seed oils, no fillers—just real ingredients from my pantry.
So I set out to make a homemade version. And let me tell you, this might be my favorite one yet.
Why You’ll Love This Honey Mustard Dressing
There’s something about that perfect balance of sweet and tangy that makes honey mustard so satisfying. This one’s creamy thanks to a good mayo base, with just enough Dijon mustard to add zing.
The lemon juice and vinegar round everything out, giving it that bright finish that cuts through richness—perfect for dipping hot sweet potato fries, drizzling over green salads, or spooning onto a sandwich. And the best part? It comes together in minutes with pantry staples you probably already have.
Ingredient Notes + Substitutions
- Local honey adds floral sweetness and depth—hot honey works too if you want a little kick.
- Mayonnaise makes it creamy. Homemade mayo or your favorite brand will do the trick.
- Dijon mustard brings the tang and a slight sharpness. For a milder version, yellow mustard is a great option.
- White distilled vinegar cuts through the richness. You can also use apple cider vinegar or white wine vinegar for a slightly different flavor.
- Bottled lemon juice brightens everything—convenient and always in the fridge.
- Garlic powder and salt give it savory balance.
- A pinch of cayenne pepper is optional, but adds a subtle spicy flavor that complements the sweetness.
- For a silkier finish, a small splash of olive oil can be added after mixing.
Craving the perfect pairing?
These sourdough discard onion rings are a dream with this dressing—grab the recipe here.
How to Make Honey Mustard Dressing
Start by grabbing a small bowl or mason jar—something you can mix and store the dressing in. Add in your honey, mayonnaise, and Dijon mustard. Then pour in a splash of vinegar and a little lemon juice for brightness. Add a pinch of salt, some garlic powder, and if you’re feeling it—a touch of cayenne.
Whisk until smooth and creamy, or just screw on the lid and give it a good shake. Taste and adjust as needed. If you like it sweeter, add a little more honey. Want more tang? Add a splash more vinegar or mustard.
Let it sit at room temperature for 5–10 minutes before serving to allow the flavors to meld.
Honey Mustard Dressing Recipe
Honey Mustard Dressing
Ingredients
- 1/2 cup local honey
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard or yellow mustard
- 1/4 cup Stone Ground mustard (Or omit this and do 1/2 cup dijon mustard)
- 2 tablespoons white distilled vinegar or apple cider vinegar
- 1 teaspoon bottled lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Combine all ingredients in a bowl or mason jar.
- Whisk or shake until smooth and creamy.
- Taste and adjust to your liking.
- Store in an airtight container in the fridge for up to 1 week.
FAQ
Can I use yellow mustard instead of Dijon?
Yes! Yellow mustard gives a more mellow, classic taste that many folks love—especially if this is your first time making honey mustard at home.
How long does it last?
Stored in an airtight container in the fridge, it keeps well for 7–10 days. Give it a shake before using.
Can I make it lighter or dairy-free?
Absolutely. Sub in Greek yogurt for a lighter version, or try olive oil for a different texture. Both are great options depending on your dietary needs.
What can I use it on besides salads?
Oh, so many things. Use it as a dip for chicken tenders or fresh veggies, a drizzle on roasted Brussels sprouts, or as a honey mustard vinaigrette on your favorite salad.
Storage Tips
Keep your dressing in a mason jar or other airtight container in the fridge. It may thicken slightly, so just let it sit at room temperature for a few minutes and give it a stir or shake before serving.
Closing Thoughts from the Homestead
Honey mustard dressing used to be one of those little joys I only treated myself to on the rare dinner out. But now? I can enjoy it any day of the week, knowing it’s made from real ingredients with love in my own kitchen.
If you try this creamy dressing, I’d love to hear what you think—or how you make it your own. Come say hi on Instagram and let me know how it turned out.
Looking for more true recipes from the homestead kitchen? Try these next:
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
