Name: Mustard Vinaigrette
Prep time: 5 min
Total time: 5 min
Ingredients: ½ cup white vinegar; 1 tablespoon honey; 1 tablespoon prepared Dijon-style mustard; ½ teaspoon ground black pepper; 2 teaspoons salt; 2 teaspoons minced garlic; 1 cup vegetable oil; 4 drops hot sauce

This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!

Mustard Vinaigrette

white vinegar

honey

Dijon-style mustard

black pepper

salt

garlic

vegetable oil

hot sauce

In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined.  Chill until serving.n


Having a dinner party tonight and made this for my guests. I thought it needed just a tad more sweet but other than that I love it. Since two of my guests are juvenile diabetics I added one packet of Sweet N Low. Thanks for the post! ***Update*** My dinner guests LOVED this and asked for the recipe! Make sure you give this recipe time for the flavors to meld.

We loved it! I used 1/2 balsamic and 1/2 white vin. and 1/2 &amp; 1/2 olive oil/ veg. oil. I think Balsamic gives it more flavor. I also added more hot pepper sauce. We like zing in our food. Thanks for the delicious recipe. Tastes even better the next day after everything gets a chance to blend.

Not only was this an excellent salad dressing, we marinated pork loin chops all day in this dressing before putting them on the grill, and they were fabulous!

This is a great salad dressing and very easy.  I usually add a couple extra cloves of garlic to the recipe.  I also add extra kosher salt when I toss it.  It tastes great for quite a few days for salad all week and if you don't use it all or you need a quick marinade, it makes great grilled chicken.  Very versatile!

This is absolutely delicious.  The only adjustment I made was to add about 1/2 tablespoon more of the mustard. Everyone I have served it to has liked it. It is especially good on mixed greens with some asparagus in the salad.

Vinaigrette just like I like it -light, not too acidic and NOT made with balsamic vinegar (don't care for it at all), not to mention an oil to vinegar ratio of 3:1. (Well, I adjust it to that ratio) I used white wine vinegar, olive oil and skipped the hot sauce.  It's not difficult at all to eat a good, tossed salad with a dressing like this.

This took 5 minutes to make and it was delicious. I will never buy that awful store bought dressing again when it is so simple to make from scratch!

Outstanding!  I used a spicy pepper mustard instead of what the recipe called for, and a few more shakes of the hot sauce and it turned out sweet and wonderful!

This is delicious. I add three tablespoons of honey because I like a sweeter dressing.

Excellent vinaigrette dressing!  I cut the amount in half and added a little splenda for added sweetness.

I've tried several of the dressings on this site, and I have to say this is the best. I reduced the oil by a little under half. My goodness, I could drink this out of the bottle! So long store-bought dressing!

Yummy!  I served this on spring greens with sugared, slivered almonds, blue cheese &amp; chopped apples!  It's great on any salad combination...

Excellent. I used Red Wine Vinegar but that was my only substitution. We loved this dressing.

Great tasting - different than your norman honey mustard dressing.  I added more honey, and also added about a teaspoon of white sugar to make it just a bit sweeter.  Thanks!  Will use this a lot this summer.

I thought this was great.  My husband will ONLY eat honey mustard type dressings and I am not fond of them but we both really loved this, such a great compromise!  I think it would go great with any type of tossed salad.

Tangy, zippy, perfect on greens.  I will definitely make this again!

A keeper.  My only change was that I used olive oil instead of vegetable.  Next time I think I will use more mustard.  I also want to play around with different kinds of vinegars.  Thanks!

This was the yummiest dressing I've ever tasted! So sweet and tangy! I added more honey and used the spicy brown mustard instead of dijon. Poured it over lots of salad greens and a little purple onion. I'm going to add some mandarin oranges and maybe some slivered almonds next time. Thanks for this recipe...it's a keeper.

A good vinaigrette lots of flavor. Makes quite a bit.

Excellent!!  I tried it with several types of salad - great with spinach salad, added the spinach, hard boiled egg, bacon bits, and red onion.  Also great with a tossed salad.

Gotta make more!  The kids love it. Used white wine vinegar and olive oil.  Everytime I make a salad now the kids say's "Do we have that GOOD Dressing?"  This will be a staple at my house now.

I served this over a simple raw veggie salad, and everyone loved it, our 2 year old daughter went to town!!

This dressing was spectacular.  Since I have kids I did use about half the pepper and only one clove of garlic.  My whole family loved it.  It is something other than the usual boring dressings available in the store.  My three year old couldn't get enough of it.  I will make it again and again and again!

This vinaigrette is excellent!  Everyone I've served it to just loves it!  (I used white wine vinegar instead of just white vinegar - not sure if it makes a difference.)

This has been our "house" dressing for the past few years.  I started using it while living in Scotland - the store bought dressings there are pretty bad. Now we won't go back to store bought, even in the US.  This dressing changed us! 
EVERYONE loves it, my sister says she could drink it straight!

The only change I make is to use fresh squeezed lemon juice in place of the vinegar (hubby is anti-vinegar) and sometimes (when I don't have hot sauce) use cayenne.  Great with Mediterranean food!  
Warm pita stuffed with green salad and feta with this dressing = YUM! 
Thanks for posting it!

This was awesome! I used Splenda instead of the honey to keep it as low in calories as possible. You could also substitute half the oil with a strong broth if you like - I used 1/2 cup reconstituted vegetable bouillon.

Made this to use on a salad.  My husband and 2 kids 12 and 3 loved it.  It was simple and all ingredients easily on hand. I did add a tad more hot sauce.

I know I shouldn't rate a recipe if I have not followed it exactly as written, but I did not have white vinegar, so I used apple cider vinegar instead. It was a little too tart for me at first, but when I added another tablespoon of honey, it was just right. Thank you!

I used olive oil as suggested by a few people and I didn't think it went well.  Next time I will use veg oil and give this recipe a fair rating it probably deserves.

yum!  we used it on a simple spring salad with craisins and pecans.  i used apple cider vinegar since it's supposed to be healthier and a spicy mustard so i didn't use hot sauce.

If all dressings were this easy and this good I don't know if I would ever buy vinaigrette again.

I was watching a cooking show the other day and someone made a simple mustard vinaigrette that looked good.  I didn't catch the whole recipe so I came on here to go exploring and found this gem.  I usually make Italian dressing or a sesame Asian dressing, and I get bored with it, but no more!! This dressing actually has me craving salad.  There's just enough honey to cut through the vinegar but not so much that it's actually a sweet dressing (which is a perfect for what I want).  And I like the amount of salt in this. Excellent.

A good dressing, I too added extra honey, use a jar to mix it and it turned out great! I put it on a chopped salad, made of romaine, iceberg, small tube pasta, chicken breast, bacon, tomato, gorgonzola cheese &amp; green onions...yummm!

Simple and easy and goes well with most salads.

It was too tart for me and my husband said it was just ok. Will not make it again.

I used an old whole grain mustard and I had to add more mustard. I think this would earn 1 more star if it had a green herb or second note to it like cumin or something.

Sooo good! i used it as a dressing for a strawberry salmon salad and served it with homemade french baguettes. Is also a great dipping sauce for the bread! Will def keep making... my new favorite salad dressing!

Wow! This is great stuff! I made a couple minor changes- I used apple cider vinegar, because that is what I had on hand. And I also added a tiny bit of brown sugar, just as personal preference. I made it yesterday, and it was very good right after I made it. I refrigerated the leftovers, and I am having some today, and it is even better! Aside from the flavor, what I like best is that it is made with ingredients that I typically have on hand and it is quick and easy to make. Great recipe!

I just tried this vinaigrette minus the hot sauce and subbing organic agave syrup for honey since that's what I had on hand.  This was one of the simplest, most delicious vinaigrettes I've ever tried!  This is definitely a keeper!

The only change I make to this recipe is to use only half of the oil.  It is delicious on everything!

Delicious ... but I used only a little bit of olive oil instead of 1 cup of oil.  Yummy!!!

This was suprisingly really good.  My husband who normally doesn't like mustard actually loved this, and its a healthy alternative to other Honey Mustard dressings.  

Fabulous dressing. It was my first! I'm traveling in Central America and they don't sell dressing in the marcados, so I'm very happy I found this great recipes. I added some rosemary and a bay leaf to give it a little something extra. Simply wonderful for cabbage and beet salads!!

this is totally perfect! it has become my go-to dressing. I use olive oil &amp; red wine vinegar, and I don't measure the garlic but I use quite a bit, and I amp it up with a dash of sriracha. awesome! 

Great starter recipe, but I had to add/adjust a few things. Red wine vinegar is a great sub for white vinegar. Definately had to cut  back on the oil, but added a little more mustard and got a better consistency. Also, red pepper flake is a must, even in addition to a few drops of hot sauce. As tangy as it is, it needs a little more spice.

Being on a diet, I've been making my own salad dressing as of late and got bored of my balsamic vinaigrette.  This recipe was a perfect alternative.  Since I was on a diet, I didn't use honey and opted for 3 packets of Stevia instead, starting at 1 packet and increasing it to my taste preference.  I also put in red pepper flakes instead of hot sauce since I didn't have any on hand and I'd seen Jacques Pepin do it on one of his shows.  I used regular ol' yellow mustard too since I didn't have Dijon, which was fine, just a bit more tart.  I also forgot the minced garlic (oops!) but I didn't even notice at all until I checked the recipe again after eating my salad.  I'll have to remember for next time.

With two minor changes this recipe is the bomb for artichoke dipping! Use double mustard &amp; honey &amp; a splash of fresh lime!!!Mmmmmm

Yum.  First made this last night, and have given the recipe to 3 people today! Very tasty and easy, and really dressed up a basic salad of greens, cucumber, carrot and lightly blanched sugar snaps and corn with a  little shaved parmesan.  Would not have considered marinating meat in this (it's for salad right?)- but after reading other reviews I will give it a try. Thanks for the recipe, I am sure we will eat it often!

I did half dijon and half whole grain mustard.  It was totally fine.  I added 2 tablespoons of sugar because I felt it needed it (I tend to like dressings a bit sweet).  The sugar made it less vinegar-y and softened the taste a lot.

YUM!  I am back referencing this page again because my boyfriend constantly requests this recipe.  This vinaigrette tastes wonderful...tangy, a little sweet, and just a bit of heat for the perfect balance.  I do use just a little less oil, but that's all I change.  Thanks for such a delicious recipe!  

Taste good!! I used olive oil instead of vegetable oil

Very tastey dressing.  I used  2tsp of Dijon and kicked up the hot sauce and garlic.  :-)

VERY good! Took some of the suggestions and used half olive oil and half balsamic vinegar.  Also added extra honey and dijon mustard. Next time will probably half the salt and only use 1 teaspoon.  Otherwise, turned out wonderful!!! Will be using often!

loved this dressing. I used olive oil instead of vegetable oil. It rocked.

Very nice recipe.  I think you may consider the garlic and/or hot sauce as "optional".  I chose to leave them out, wanting a more classic honey mustard, and it was very tasty.  I also scaled down the amount of oil and thought it came out fine--a little bit thicker, perhaps, but it did help me save some calories!

This was delicious, the only change I made was 1/2 cup EVOO and 1/2 cup canola oil in exchange for the 1 cup vegtable oil. My brother who doesn't like vinagaigrette, even enjoyed this one! Thank you for the recipes.

I blended the ingredients together with a hand blender and the flavors infused together even better.

Way too oily for my taste. I had to add a half cup of Balsamic Vinegar along with the white vinegar. I added a packet of Equal as well....there is nothing like just ev olive oil and Balsamic vinegar for a dressing. This dressing was not worth the trouble.

Tried this on a Broccoli, cheese and pasta salad.  It was very tasty and easy to assemble.

Some alterations for personal taste: 1/4 cup vegetable oil and 1/4 cup of olive oil, 1/4 cup of distilled white vinegar and 1/4 cup of rice wine vinegar, used siracha for hot sauce. Used this with pasta salad. Yum!

Super easy recipe and everyone really enjoyed it!

I love this dressing with a spicy mustard! I use a stick blender, and it emulsifies the oil, making a thick, creamy dressing.

Everyone love it , nice tasty light and perfect for salad keept coming back to it 'Thank you

I used apple cider vinegar instead of the white.  White vinegar is so....s terile.... :-)

I did stray from the original recipe some, but I feel that if it were made as written, it would be incredible.  I made a single serving and used about half the oil called for to keep the calories and fat lower.  I loved this dressing!  Definitely a keeper.

This dressing is delicious, quick, and easy - I had all the ingredients on hand and threw it together right before dinner. Only two small changes: I used 1/2 c. veg. oil and 1/2 c. olive oil (as recommended by another reviewer) and added a little extra mustard and honey to taste. I served this over a simple field greens salad with sauteed shrimp - and I wished I had a piece of bread to mop up the leftover dressing!

Good!  I used part Extra Virgin Olive Oil, could maybe use a little less oil.  Also, it seemed kind of bland, so I added a little more mustard and honey.  I took it to a friends house with a salad and everyone loved it and put it on their chicken as well as their salad.

This was an amazing salad dressing! So easy- I didnt add hot sauce and I equaled oil to vinegars with just an extra splash of oil at the end. Also used half grain mustard and half just regular hot dog mustard. I am addicted! I used it on 2 salads 2 days in a row!

Super simple, easy and delicious. Perfect, as is. A great recipe to put into regular rotation.

I really, really liked this dressing.  I've tried to make several different dressings and this one is certainly a keeper.  The first one my SO has really liked and requested.

I made this as is and it's not good. Too much oil and salt. It honestly tasted just bland salty oil!  I have a creamy honey mustard dressing but wanted a honey mustard vinaigrette, so tried this one due to the reviews, but sadly disappointed.  I remade it using white wine vinegar, no salt, more black pepper, hot sauce,  mustard and honey along with cutting the oil in half.  I don't like writing bad reviews but as stated not what I was looking for just a good place to start.

WOW.. we really loved the tangy taste and I have shared it with family and friends and all have loved it..Now we always havew some made up in refrigerator..has become our favourite

I was looking for a new vinaigrette to try for chopped veggie salads when I stumbled upon this one.  There's a mustardish vinaigrette on one of my favorite salads here and I was intrigued by the hot sauce in this one, so I decided to give it a whirl, fully expecting to LOVE it.  While I didn't end up LOVING it, it is a very nice, light, crisp vinaigrette, but I felt like I was missing a little something, though I can't pinpoint exactly what that something is.  Thanks for the recipe, sal!

I wasn't crazy about this - I think following the recipe as is would have been way too much oil, and too much vinegar.  I did as some others suggested and cut the oil, however I used vinegar as in recipe and it was too tart.  Proportions definitely need tweaking.

I made this as directed and we love it. This is one of the better vinaigrette recipes on this site.  Thank you for the recipe.

I have been on this kick for awhile of making my own dressings. It's cheaper, healthier and many instances better than what you can get from the store. This Mustard Vinaigrette is one of those examples. It's a simple, tangy dressing that goes well with meat, fruit, cheese or whatever you put on your salad.  It's wonderful! I used olive oil instead of vegetable as it was all I had, and though it was great.

Great dressing! I skipped the salt and used evoo which after all of the other ingredients were in my food processor, I slowly drizzled to help emulsify. I used apple cider vinegar and didn't measure the oil. I stopped when it looked and tasted right. Yum!

I used this dressing as a variation of Emily's Famous Roasted Vegetable Salad, also on this site.  The only change to the dressing that I made was to use red wine vinegar because I didn't have white.  I crushed the garlic into the dressing after roasting whole cloves with the vegetables.  The salad recipe called for the squash and eggplant to be sliced and I chopped them instead. I also cooked the veggies for a total of 20 minutes.  Using the recommended time would have over-cooked them. My hubby-to-be had his first bite and thinks I created perfection...can't claim the recipe as my own, though.

A bit too salty, would go down on it, otherwise great!

I think making salad dressing for guests shows that you appreciate their company, I wanted something that would go with a bag of spring mix salad.  I used half canola oil and half olive oil, I reduced the salt to one and a half teaspoons. You can always add, but can't remove. It was great, I will make it with a coarse grind mustard next time just for contrast.

Terrific dressing. I used red pepper flakes instead of hot sauce and made it for a green salad. Delish.

This was a four star dressing (just a bit too sweet) until I tried it on pasta salad. Cooked pasta, mustard vinaigrette, and whatever is lying in the fridge = my invitation to any barbecue all summer. No mayo spoilage!!

My whole family loved this dressing (kids are 7 and 10).  WAAAYY better than what you can buy for a vinaigrette.  Solid bet for a dinner party or keep in fridge and use through the week for your mid-week salads.

Good and simple salad dressing. I omitted the hot sauce, just a preference.

This was delicious! I used white wine vinegar, but other than that, made as stated. Will be making this one often.

This is very easy and sooooo good!  Much better than any store bought.  I halved the recipe and had it w/some homegrown greens.  Thanks for the great recipe!

The vinegar was a little overwhelming. I played around with the recipe to make it more to my liking. I added extra honey, a bit of soya sauce and I used olive oil. 

This was just a little bland, not sure why. LIke the basic vinaigrette and just think it needs a little something extra.  Next time I will add some lemon juice.

I halved this and used it as a marinade for cooked green beans with a couple slices of sweet onion. Excellent!

Mustard Vinaigrette

Prep Time: 5 minutes

Total: 5 minutes

Servings: 12

Cost: $1.90 /serving

Author : sal

Ingredients

Instructions

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