Creamy Honey Mustard Dressing

Name: Creamy Honey Mustard Dressing
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: American
Ingredients: ½ cup (115 g) mayonnaise, full-fat, cold from the fridge; 3 tablespoons (45 g) smooth Dijon mustard; 3 tablespoons (63 g) honey, liquid, not crystallized; 1 tablespoon (15 ml) apple cider vinegar; 1 tablespoon (15 ml) fresh lemon juice, strained of seeds; 1 tablespoon (15 ml) cold water, plus more as needed, 1 teaspoon at a time; ¼ teaspoon (1½ g) fine salt; black pepper, freshly ground, to taste (about ⅛ teaspoon)

From the MyKitchenBank Kitchen

A tangy-sweet, silky honey mustard dressing made in five minutes with one bowl and a whisk. Dijon brings sharp depth, mayonnaise makes it creamy, and cider vinegar with lemon keeps it bright. It works on salads, as a dip for chicken tenders, and on sandwiches.

Prep: 5 min
Cook: —
Wait: 30 min
Total: 35 min
Makes: About 1 cup (240 ml), 8 servings of 2 tablespoons

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Steps

Before you start

Measure the honey in a lightly oiled or warm spoon or cup so it slides out cleanly.
If your honey is crystallized, warm the jar in a bowl of hot tap water for 5 minutes until fluid.
Plan on 30 minutes of chilling so the flavors blend; the dressing tastes noticeably better after resting.
Use smooth Dijon, not whole-grain, for a silky texture.

1
Prepare your station
- Set out a medium bowl, whisk, and measuring spoons.
- Take the mayonnaise out of the fridge and measure all ingredients so they're ready.
- If the honey is thick, warm the jar in hot tap water for 5 minutes.
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Ready when: Everything is measured and the honey pours freely.
Tip: Lightly oil the measuring spoon so the honey releases completely.
2
Whisk the base
- In the bowl, combine the mayonnaise, Dijon mustard, and honey.
- Whisk for about 30 seconds, scraping the sides with a spatula once, until the mixture is one uniform pale golden color with no streaks of honey or mustard.
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Ready when: Smooth, evenly colored, with no honey streaks.
Tip: Whisk the thick ingredients together first; adding liquids too early makes the honey harder to blend.
3
Add acid and water
- Pour in the apple cider vinegar, lemon juice, and 1 tablespoon cold water.
- Whisk for 20 to 30 seconds until the dressing loosens and looks glossy.
- It should slowly drip off the whisk in a thick ribbon.
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Ready when: Glossy and pourable, falling from the whisk in a thick ribbon.
Tip: For a thinner salad dressing add more water 1 teaspoon at a time; for a dip, leave as is.
4
Season
- Whisk in the salt and a few grinds of black pepper (about ⅛ teaspoon).
- Dip a piece of lettuce or a spoon in and taste.
- Add a little more honey for sweetness, mustard for bite, or lemon juice for brightness, then whisk again.
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Ready when: Balanced: sweet first, then tangy, with a mustard kick at the end.
Tip: Taste before chilling, but expect the flavors to deepen as it rests.
5
Chill to blend
- Transfer the dressing to an airtight jar or container, cover, and refrigerate for at least 30 minutes so the flavors meld and the dressing thickens slightly.
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Ready when: Cold and slightly thicker than when first mixed.
6
Stir and serve
- Stir the chilled dressing well.
- If it's too thick to drizzle, whisk in 1 teaspoon of water at a time until it runs off a spoon.
- Serve about 2 tablespoons per serving over salad, or as a dip.
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Ready when: Drizzles easily from a spoon but still clings to lettuce.
Tip: Toss salads with just half the dressing first, then add more to taste.

Good to know

Tips

Keep the ratio of 1 part honey to 1 part Dijon as your base, then adjust to taste for sweeter or sharper dressing.
For a spicier version, whisk in ¼ teaspoon cayenne or a teaspoon of hot sauce.
Shake the ingredients in a sealed jar instead of whisking for even less cleanup.
Use as a marinade for chicken thighs (reserve a portion first for serving) or as a sandwich spread.

Make ahead

"Make up to 5 days ahead and keep refrigerated; the flavor improves after the first day."

Storage & reheating

"Refrigerate in an airtight jar for up to 7 days (discard sooner if it smells off). Do not leave at room temperature for more than 2 hours. Freezing is not recommended because the mayonnaise will separate. Stir or shake before each use; no reheating needed."

Substitutions

mayonnaise → plain full-fat Greek yogurt. Gives a tangier, lighter dressing; thin with an extra teaspoon of water if needed.
honey → maple syrup. Same amount; the flavor will be slightly more caramel-like and the dressing vegan-friendly if paired with vegan mayo.
apple cider vinegar → white wine vinegar. Use the same amount for a cleaner, slightly milder tang.
smooth Dijon mustard → whole-grain mustard. Same amount; texture will be speckled rather than smooth.