Creamy honey mustard dressing is a five minute whisk-together sauce where the honey does two jobs at once. It rounds off the sharp bite of the Dijon, and its thickness is what gives the dressing enough body to cling to a lettuce leaf or hold onto a chicken tender. There is no cooking involved at all. The only technique worth knowing is the order you add things, which is step two.
We keep hives on the dealership campus in Libertyville, and this is the jar we reach for most once the apples come in, because honey mustard and a crisp fall apple belong in the same bowl. Any honey works here. A mild clover or wildflower honey keeps the mustard out front where it belongs.
Common questions
How long does homemade honey mustard dressing keep?
Refrigerate it in an airtight container and use it within about five days. Mayonnaise is the limiting ingredient here, so this does not keep nearly as long as an oil and vinegar dressing, which holds for weeks. Give it a stir before each use.
Can I make it without mayonnaise?
Yes. Swap in an equal amount of plain whole milk Greek yogurt for a lighter, tangier dressing. It comes out thinner and noticeably more sour, so start with 2 tablespoons of honey and add the third only if it needs it.
What do you serve it with?
It works as a dressing and a dip from the same jar. We use it on fall salads with sliced apple and sharp cheddar, on roasted or grilled chicken, and alongside pretzels, chicken tenders, and raw vegetables. It is also good spread on a turkey sandwich in place of plain mayonnaise.
