Honey Dijon Dressing (4-Ingredient Vinaigrette)

If you’re craving a bright, sweet-and-tangy dressing made in minutes, this honey dijon dressing is for you! Just whisk together dijon mustard, honey, olive oil, and vinegar for a homemade vinaigrette that’s perfect tossed with salad greens, drizzled over chicken or salmon, or used as a dipping sauce.

This Honey Dijon Vinaigrette Is a Staple!

Say goodbye to store-bought dressings because this 4-ingredient honey Dijon salad dressing takes hardly any time or effort to mix up. Plus, I always find that homemade sauces and dressings are way fresher than store-bought and they’re such an effortless way to add flavor to any salad or dish. Since there’s no chopping in this recipe, all you have to do is add everything except the oil to a bowl or mason jar and mix, then drizzle in the olive oil and mix some more. Simple as that!

And for even easier cleanup, I recommend using the mason jar method because the jar also serves as a storage container for the dressing. You most likely have all the ingredients you need in your kitchen, but if you don’t have red wine vinegar and happen to have some lemons on hand, try this similar lemon Dijon dressing.

I personally love tossing this honey mustard dressing with crisp green lettuce or baby spinach. Trust me, it’s a game-changer when it comes to spinach, as well as a sweet and savory sauce for chicken. Toss it with mixed greens and serve alongside baked chicken drumsticks or skillet chicken and sweet potatoes for an easy weeknight dinner. Yum!

Welcome to My Kitchen, Let’s Make Honey Dijon Salad Dressing

Testing Notes for This Honey Dijon Salad Dressing Recipe

• Whisk the mustard, honey, and salt together first, before adding the vinegar or oil. This creates an emulsion that holds together better in the fridge and prevents the dressing from breaking or separating later.
• Use Dijon mustard, not yellow or stone-ground, for the right flavor and consistency. Dijon has the smooth, balanced sharpness this dressing relies on!
• If your honey is crystallized, warm the jar in a bowl of hot water for 5 minutes before measuring. Crystallized honey doesn’t dissolve evenly into the dressing and leaves sweet pockets at the bottom of the jar instead of an evenly sweet vinaigrette.
• Turn this dressing into a marinade by tossing one pound of chicken or salmon with about a quarter cup of dressing and letting it sit for 30 minutes before cooking. The honey caramelizes on the heat for a golden, glossy finish, and the Dijon helps tenderize the protein. So good!

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