Honey And Mustard Salad Dressing

Honey and mustard salad dressing is a timeless combination that has graced tables for decades. The origins of this dressing can be traced back to traditional French cuisine, where mustard became the base for many vinaigrettes. Over the years, this versatile dressing has evolved, incorporating honey for sweetness to create a perfect balance of flavours. Today, it’s a staple in kitchens worldwide, bringing a tangy, sweet twist to everything from salads to roasted vegetables.

This salad dressing recipe works so well with my sweet potato salad so be sure to check that out. This recipe will be available from 2/6/25.

Is honey and mustard salad dressing healthy?

This dressing is not just delicious – it’s packed with healthful benefits. Honey is a natural sweetener rich in antioxidants, while apple cider vinegar (ACV) is often praised for its potential to support digestion and stabilise blood sugar levels. Avocado oil provides heart-healthy monounsaturated fats, making it an excellent choice over refined seed oils. By making this dressing at home, you avoid preservatives, refined oils, and added sugars often found in shop-bought versions, keeping it UPF-free and nutrient-rich. It is important to note that avocado oil, just like any oil, is very high calorie and should be used sparingly. This dressing has 60 calories per tbsp.

Do you have a diet restriction?

This honey and mustard salad dressing is:

• Vegetarian
• Gluten Free
• Dairy Free
• Nut Free
• Paleo Friendly
• Ultra Processed Food Free

Step 1: Gather the ingredients

Start by measuring out all your ingredients: 3 tablespoons of wholegrain mustard, 3–4 tablespoons of honey, 2 tablespoons of apple cider vinegar, 1/4 cup of avocado oil, a quarter teaspoon each of salt and pepper, and a squeeze of fresh lemon juice. Gathering everything ahead of time makes the process smooth and ensures you’re ready to combine the ingredients easily.

Step 2: Mix the base ingredients

In a medium-sized mixing bowl, combine the wholegrain mustard, honey, and apple cider vinegar. Stir the mixture well with a whisk until the honey dissolves into the mustard. Once combined, begin adding the avocado oil gradually while whisking continuously. This slow addition of oil is crucial to emulsifying the dressing, creating a smooth, creamy consistency that won’t separate easily. Once the oil is fully incorporated, season with salt and finish with a squeeze of lemon juice for added brightness. Taste and adjust if necessary, adding more honey for sweetness or vinegar for tanginess.

Step 3: Bottle and store the dressing

Using a funnel, carefully pour the finished dressing into a sterilised Kilner bottle or jar. This step makes it easy to store and serve your dressing. The airtight seal of a bottle keeps the dressing fresh in the fridge for up to two weeks. Don’t forget to give it a good shake before each use, as natural separation may occur over time.

Variations

1. Swap honey for maple syrup to make the dressing vegan.
2. Use balsamic vinegar instead of apple cider vinegar for a richer, sweeter flavour.
3. Add 1 teaspoon of minced garlic or shallot for extra depth.
4. Mix in 1 tablespoon of fresh herbs like dill or parsley for a herby twist.
5. Include a pinch of chilli flakes for a slightly spicy kick.

FAQ

1. How long will this dressing last?
   Store it in an airtight container in the fridge for up to two weeks. Shake well before use as natural separation may occur.
2. Can I freeze this dressing?
   It’s not recommended as the oil and vinegar may separate upon thawing, affecting the texture.
3. Is this dressing suitable for children?
   Yes, but consider using a milder mustard if they’re sensitive to strong flavours.
4. What salads pair well with this dressing?
   It’s perfect for green salads, roasted vegetable salads, and my sweet potato salad. (Available 2/6/25)
5. Can I use olive oil instead of avocado oil?
   Yes, but ensure you use a mild, high-quality olive oil to avoid overpowering the other flavours.
6. What if I want a thinner consistency?
   Add a teaspoon of water at a time until you reach your desired texture.
7. Does this recipe work as a marinade?
   Absolutely! Use it to marinate chicken, fish, or tofu for a flavourful main dish.

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