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Why I Make This Dressing
There’s something about a homemade vinaigrette that just feels right. You know exactly what’s in it, it comes together in five minutes, and it makes even the simplest greens feel a little more special.
This dressing is such an all-purpose workhorse. It’s a little bit sweet from the honey, tangy from the Dijon mustard, and emulsified with just enough olive oil to pull it all together.
Honestly, I started making exclusively homemade dressing years ago when I couldn’t find store-bought versions that didn’t taste overly sweet or artificial. Now I keep a jar of some type of dressing (or vinaigrette) in the fridge at all times. I drizzle it over salads, warm and cold veggies, roasted squash, and even use it as a quick marinade for grilled chicken. It’s the kind of recipe you memorize because it’s just that easy and good.
Here’s why you’ll love it, too:
- Sweet and tangy balance from easy-to-find ingredients.
- Shake or whisk—it’s your choice on how to mix it up.
- Pairs with anything and everything, from salads to roasted veggies.
- Keeps in the fridge as the perfect finishing drizzle for any meal.
This recipe originally appeared in my 2025 Holiday Guide, which is available to order!
Honey Dijon Vinaigrette Ingredients
You only need 7 pantry staple ingredients to make this flavorful vinaigrette:
- Dijon mustard – Adds bold tang and body to the vinaigrette.
- Honey – Sweetens and balances the sharpness of the mustard.
- Apple cider vinegar – Adds brightness and acidity.
- Olive oil – Smooths everything out and creates that emulsified, creamy texture. For the best flavor, make sure to use extra virgin olive oil.
- Kosher salt and black pepper – Essential spices when it comes to making any vinaigrette or dressing.
- Garlic – Adds a hint of warmth and aroma.
The full amount of each ingredient can be found in the recipe card below.
How to Make Honey Dijon Vinaigrette
This vinaigrette recipe could not be easier to make:
In a bowl (or jar with a tight-fitting lid), whisk together Dijon mustard, honey, red wine vinegar, and garlic. Once mixed, add the salt and black pepper. Slowly drizzle in the olive oil. Whisk until everything is fully combined and emulsified. If using a jar, add the lid and shake until emulsified.
Taste and adjust seasoning, as needed. Store in the refrigerator for up to 1 week. Shake before each use.
This was originally designed to be drizzled on top of my Thanksgiving recipe for Parmesan roasted Brussels sprouts.
Recipe Tips
- Use room temperature ingredients – This helps the oil blend smoothly and easily.
- Adjust to taste – Make it tangier, sweeter, or more garlicky depending on your meal or personal taste preferences.
- Emulsify by shaking – If you want an easy way to make and store this dressing, use a sealed jar. You’ll get a creamy texture with no whisk required.
- Use high-quality oil – Since the dressing is so simple, the flavor of your olive oil will shine through. I always recommend using extra virgin olive oil, as you will actually notice a difference in the flavor.
- Bring to room temperature after chilling – If the oil solidifies in the fridge, let it sit out for 5-10 minutes or warm the jar slightly in warm water.
Follow These Tips
Serving
This recipe was originally developed as a sauce to be poured on top of Parmesan roasted Brussels sprouts, but its uses don’t end there! Drizzle over leafy greens, roasted vegetables, or even grain/rice bowls. Try it as a dipping sauce for chicken strips or brushed onto grilled veggies.
Storage
- Refrigerate – Store in a sealed container or jar for up to 10 days.
- Re-emulsify – Whisk or shake well before using each time.
- If oil solidifies slightly (which can happen!) – Warm the container/jar under warm water or leave at room temperature for 10 minutes before serving.
More Dressing Recipes
Have I Convinced You to Make This Recipe?
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Honey Dijon Vinaigrette
Ingredients
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tbsp red wine vinegar
- 1 clove garlic minced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
- In a small bowl, whisk together the Dijon mustard, honey, red wine vinegar, and garlic until combined. Add the salt and black pepper. Slowly drizzle in the olive oil, continuing to whisk until completely combined. Place in an airtight container and keep in the fridge for up to 10 days.1 tbsp Dijon mustard, 1 tbsp honey, 2 tbsp red wine vinegar, 1 clove garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper, ½ cup extra virgin olive oil
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
