This dressing, oh man — this dressing is what turned me from a salad-dodger into a salad-devotee. For years, leafy greens were just a chore. Something you ate out of guilt, like the boring cousin at a party you had to talk to. And then one day I made a honey mustard dressing at home. Proper stuff. Not the gloopy bottled version that smells like regret.
It’s creamy without cream, tangy in all the right places, and has that little flick of sweetness from the honey that makes you go, “Ooh, what is that?” I first made it on a Sunday while waiting for sweet potatoes to roast. Gave it a lazy shake in a jar, tasted it with a finger (don’t judge), and actually gasped. I’ve never looked at vinaigrette the same since.
Now I keep a batch in the fridge nearly all the time. It’s my not-so-secret weapon for sad salads, roasted veggies, grilled chicken, even the occasional sandwich. Seriously, don’t sleep on this one.
Why You’ll Love It
- Sweet, tangy, and salty all at once – total flavour bomb.
- Takes 5 minutes — tops – you can literally make it while your toast is popping.
- Keeps for weeks in the fridge – hello, instant upgrade to any meal.
- No blender needed – just a jar and a bit of muscle.
- Ridiculously versatile – leafy greens, roast veg, grain bowls, sandwiches, chicken… it goes with everything.
- You can tweak it to your taste – make it sweeter, sharper, or spicier. Totally up to you.
Ingredients
For a big batch (about 1 cup):
- ¼ cup Dijon mustard
- ¼ cup honey
- ¼ cup cider vinegar
- ¼ cup olive oil (or vegetable oil)
- 1 tsp salt
- Freshly ground black pepper, to taste
For a small side salad batch (about ⅓ cup):
- 1½ tbsp Dijon mustard
- 1½ tbsp honey
- 1½ tbsp cider vinegar
- 1½ tbsp olive oil
- ¼ tsp salt
- Black pepper, to taste
How to Make It
Grab a jar and shake it like you mean it:
Pour everything into a clean jar — mustard, honey, vinegar, oil, salt, and a good twist of pepper. Lid on, then shake like you’re mixing a cocktail. You’ll know it’s done when the honey’s no longer stuck at the bottom.
Taste and tweak:
Open the jar and give it a little dip with a spoon (or your pinky, no shame). Want it sweeter? Add a touch more honey. Too sharp? Add a splash more oil. Needs a kick? Try a bit of wholegrain mustard or a pinch of chili flakes.
Use it straight away or stash it:
You can use it right away, or pop it in the fridge where it’ll chill out happily for up to 3 weeks. Just give it a shake before each use — the oil likes to separate when it gets cold.
Drizzle it, dollop it, love it:
Pour over your favourite greens, roasted carrots, a pile of lentils, or a piece of grilled salmon. Whatever’s on your plate, this dressing will make it sing.
Common Mistakes and How to Dodge Them
Why is my dressing too sharp?
Cider vinegar can be punchy. Balance it out with a touch more honey or oil until it’s mellowed.
It tastes flat — help!
Salt is crucial here. Don’t skimp. It ties everything together. Try another pinch and taste again.
Why is it separating in the fridge?
Totally normal. Just give it a good shake before using. If it’s too thick from the cold, leave it out for 10 minutes.
Can I use another mustard?
You can! Wholegrain works great. Yellow mustard is… not ideal. Stick to Dijon or something smooth and punchy.
Storage and Reheating
Fridge: Keeps beautifully in a sealed jar for up to 3 weeks. Just check the expiry dates on your mustard and vinegar to be sure.
Freezer: Nope. It doesn’t freeze well — the texture goes a bit odd.
Reheating: Not needed, but if it’s too thick from the fridge, let it sit at room temp for 10–15 mins or run the jar under warm water.
Frequently Asked Questions
Can I make it vegan?
Yes! Just swap the honey for maple syrup or agave. Still fab.
What oil works best?
Olive oil for flavour, or use a neutral oil like grapeseed or sunflower if you want it mellow.
Can I use balsamic vinegar instead?
You can, but it’ll be sweeter and darker. Still tasty, just different.
Is it only for salads?
Absolutely not. Use it on sandwiches, grain bowls, roast veg, grilled meats — it’s your new fridge MVP.
Nutrition Facts (Per Tablespoon):
- Calories: ~80
- Fat: 7g
- Carbs: 4g
- Protein: 0g
- Sodium: ~150mg
- Sugar: ~3g
Jamie Oliver Honey Mustard Salad Dressing
Description
A creamy, tangy-sweet honey mustard dressing that pulls everything together — salads, veg, meat, you name it.
Ingredients
Instructions
- Add all ingredients to a clean jar.
- Shake well until fully blended and smooth.
- Taste and adjust to your liking.
- Store in the fridge up to 3 weeks.
- Shake before each use.
- Use on salads, roasted veg, grain bowls, and more.
Notes
- Cold dressing thickens — let it sit a few minutes if needed.
- Adjust salt, honey, and vinegar based on your taste.
- A little goes a long way — start with a drizzle and build.
- For extra creaminess, stir in a spoonful of yogurt or mayo.