Two Honey Mustard Dressing Recipes

Here are two fantastic honey mustard dressing recipes. And they are so simple to make! The first variation is more thick and made with mayonnaise, the second is a creamy vinaigrette. See what you like best- I can’t choose! And try my serving suggestions for a blissfully tasty vegetable salad!

Homemade salad dressing is always great to have at hand. This dressing is one of my favorites since it's so simple to make and super delicious.

Summer salad and dressing.

Depending of the type of mustard you use, you can change the taste and the texture to your own liking.

I use a good quality Dijon mustard, but you can use stronger or milder mustard, light yellow or grainy brown too, it is also delicious!

The dressing with mayonnaise turns out milder, thicker and is perhaps more kid-friendly. The other honey mustard dressing is a vinaigrette; more distinct, and stronger, especially with the addition of fresh garlic.

If you find that the fresh garlic is too strong, you can use ½ tsp. of dried garlic powder instead. But if you don’t like garlic at all, just omit it- it is still a super tasty dressing!

Serve the dressing together with for example a mixed veggie salad or a green salad with walnuts and crumbled feta.

Serving suggestion:

The dressing with mayonnaise is great together with bibb lettuce and thinly sliced fresh white baby mushrooms with chopped spring onion and dill; mix it all carefully with the dressing, then pack in a narrow bowl, turn out carefully on a plate as a mound.

Finally you can decorate the plate with sliced avocado, some finely chopped green onion and maybe a drizzle more of the dressing.

This is how I enjoyed it on a tavern in Athens a beautiful summer day. Yum!

Creamy Honey Mustard Dressing with Mayonnaise

  • 8 tbs. mayonnaise
  • 1 tbs. Dijon mustard
  • 1 tbs. honey
  • Juice from 1/2 lemon

Mix all ingredients in a small bowl. Serve. Store the dressing for 5 days in for example a screw cap jar in the fridge.

Creamy Honey Mustard Vinaigrette Dressing

  • 1 tbsp. Dijon mustard
  • 2 tbsp. honey
  • 1 clove garlic, crushed (optional)
  • 1 tsp. balsamic vinegar
  • 2 tbsp. cider vinegar
  • ½ cup virgin olive oil
  • salt and black pepper to taste

Put all ingredients in a small blender, and just mix it all. Season with salt and pepper and refrigerate for 30 min. before serving to let all the flavors develop. Shake well before serving.


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