Homemade Honey Mustard Vinaigrette

5 from 1 vote

If you are in for healthier mustard sauce, take a look at the honey mustard vinaigrette which makes no use of mayonnaise.
Prep Time 15 minutes
Cook Time 1 minute
Recipe Taste Sweet
Servings 4


  • 1 clove Garlic  finely chopped
  • 3 tbsp Dijon Mustard
  • 1 ½ tbsp Honey 
  • 2 tbsp Olive Oil
  • ½ tsp Salt 
  • 1 tsp White Vinegar
  • ¼ tsp Black Pepper Powder


  • In a clean and dry glass bowl, add the required quantities of Dijon mustard, finely chopped garlic cloves, honey, olive oil, salt, vinegar, black pepper powder followed by thorough mixing, preferably with a whisk.
  • The vinaigrette is ready for use. Store the contents in a clean and dry glass jar with a tight lid.


Secret Tips
  • The vinaigrette stays good in the refrigerator for 2 to 3 days. It is best when consumed immediately.
  •   Lemon juice can also be used instead of vinegar but this decreases the shelf life.
  •   Extra virgin olive oil enhances this vinaigrette. 
  •   Addition of Sweet Paprika or cayenne pepper adds a lovely flavor and gives it a spicy kick.
Ways to use the Honey Mustard Vinaigrette –
  •  You can drizzle them over salad bowls, namely your rocket leaves or arugula, iceberg lettuce and Lolo roso lettuce variety that are slightly bitter in taste.
  •  Your very own Indian style salad i.e. Kuchumber aka Mix Veggies Salad (the finely chopped version) can be accompanied with this vinaigrette instead of the regular curd and cumin combination.
  • Grilled Pineapples or Pears get an additional burst of flavours when drizzled with this vinaigrette.
Once The honey Mustard recipe is ready you can use the sauce as the side or dip to appetizers.
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5 from 1 vote

Recipe Nutrition

Calories: 153 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 1909 mg | Potassium: 110 mg | Fiber: 3 g | Sugar: 27 g | Vitamin A: 98 IU | Vitamin C: 1 mg | Calcium: 47 mg | Iron: 1 mg

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