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This Homemade Honey Mustard recipe is so easy to prepare and tastes better than anything you’ll buy at the store! You’ll just need five ingredients and a couple of minutes to whisk it together. Prepare to start dipping everything in sight!
I’m not going to lie – I’ve been a ranch girl most of my life.
(Especially this homemade ranch dressing!)
But this homemade honey mustard dressing is having a moment in my family.
It’s super smooth and creamy, with just the right touch of sweetness. You’ll be drizzling it over salads and dunking everything from air fryer frozen fries to oven fried chicken tenders all day long! It’s even good on a turkey burger!
I think you’re going to love it as much as we do!
Honestly, I’ve been on a kick where I’m creating our dinner menu around the dressing/dip…it’s becoming a problem. 😉
♥ What We Love About This Recipe:
- Sweet, tangy, and perfect for dipping or drizzling. Our honey mustard recipe makes every meal better.
- Just 5 ingredients and less than 5 minutes to stir this together. It couldn’t be easier.
- We love that this is easy to customize. Want it extra sweet? Stir in more honey. Want a little spice? Add a pinch of cayenne.
Honey Mustard Ingredients:
Mayonnaise – Please don’t use Miracle Whip here. It’ll be too sweet and not have the right flavor.
Mustard – We’re using regular yellow mustard.
Honey – We’re just using a clover honey, but any variety you like should work.
Vinegar – We use white distilled vinegar here. Apple cider vinegar will also work.
Black Pepper – Freshly cracked, of course.
How To Make Honey Mustard Dressing:
Combine: Add the honey, mustard, mayo, vinegar, and pepper to a small mixing bowl.
Mix: Whisk this mixture until it is smooth and creamy.
Yep, that’s it! It honestly doesn’t get easier than whisking together a few things you probably already have in your kitchen!
How To Store Honey Mustard:
Honey mustard does have mayonnaise, which means you’ll want to store it in the fridge.
We keep ours in mason jars like these so that it’s ready to grab and go whenever we like!
We don’t keep ours longer than a week, but I am admittedly very conservative when it comes to food safety.
Recipes That Go With Honey Mustard Sauce:
Serve with some battered french fries!
If fries aren’t your style we love ranch roasted potatoes and yes, ranch + honey mustard is the perfect combo!
Make a wrap and fill it with a combo of chopped chicken strips, crispy bacon, lettuce, shredded cheddar, and our honey mustard dressing. This is a favorite in our house!
Honey mustard salad dressing works very well with a typical side salad. Toss some chicken strips on top and make it a meal.
For a lower carb meal serve it with breaded baked pork chops.
Related Recipes:
FAQ’s:
You can! Honey Dijon dressing is a little tangier and spicier than yellow mustard but it will work in this recipe as well. Just substitute the yellow mustard for the same amount of Dijon mustard.
This honey mustard salad dressing is a great choice for topping a side salad!
Our honey mustard dressing is not spicy at all. It’s sweet and tangy, with bold mustard flavor tempered by honey.
Yes, our honey mustard recipe is gluten free, but do check the products you’re using for hidden gluten.
Our recipe for honey mustard dressing is fully dairy free.
MORE HOMEMADE DRESSINGS!
- Greek Dressing
- Chipotle Ranch Dressing
- Cilantro Lime Dressing
- Avocado Lime Ranch Dressing
- Keto Caesar Dressing
Honey Mustard Dressing
Ingredients
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard
- 2 tablespoons honey plus more, as desired
- 1 tablespoon vinegar
- 1/4 teaspoon ground black pepper
Instructions
- Add all of the ingredients to a small bowl and stir well to combine.
- Taste and add more honey, if you prefer a sweeter dressing.
- Store in the fridge in a covered container for up to 1 week.
Tips & Notes:
Nutrition Information:
This recipe was originally published in September 2016. It was updated with new photos in 2023.
Sherri Kiskaden says
This is PERFECT!!!!!! I love honey mustard and I have been searching for a really good balance on the ingredients and this one takes the cake! Thank you for sharing your personal recipe!
Karly Campbell says
I’m so glad you like it, Sherri!