How do you make honey mustard from scratch? It’s super easy and takes less than 5 minutes to create your own honey mustard salad dressing!
Everyone has their favorite honey mustard sauce. Me, I always preferred the honey mustard dressing served at Cracker Barrel restaurants.
It was sweet, tangy, and smooth. I used to order the fried chicken tender sandwich with extra honey mustard on the side.
Today, we’re sharing our version of that famous dressing. Just like our poppy seed salad dressing, homemade Caesar dressing, and our creamy garlic dressing, this one only uses a few ingredients and takes less than 5 minutes to make.
The best part about this sauce is that you can modify it to taste like your favorite brand of mustard dressing.
For example, like it sweeter? Then add more honey. Don’t want it to be spicy? Then use stone ground mustard instead of Dijon.
If you like this recipe, then don’t forget to try our Asian salad dressing recipe!
How do you thicken honey mustard?
The easiest way is make a corn starch slurry by combining 3-tablespoons of water with 1-tablespoon of corn starch.
Afterward, place the honey mustard into a small saucepan over low heat. Stir in the slurry as the mixture heats.
Continue mixing the dressing until it reaches your desired consistency. Once that happens, remove it from the heat because you’re done.
How to make homemade honey mustard salad dressing?
First, grab a small mixing bowl and combine the mayonnaise, Dijon mustard, honey, white wine vinegar, and salt.
Next, use a whisk or a spoon to mix the ingredients together until everything is smooth and creamy.
Last, transfer it to container with a lid. Store it in your fridge for up to 5 days. That’s it, the recipe is done!
Kim and I hope you enjoy the honey mustard salad dressing and wish you all the best 🙂
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- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1/8 teaspoon kosher salt
- Place all the ingredients into a small bowl. Whisk to combine.1/2 cup mayonnaise2 tablespoons Dijon mustard2 tablespoons honey1 tablespoon white wine vinegar1/8 teaspoon kosher salt
- Use on a salad or as a dipping sauce. Store any leftovers in the refrigerator for up to 5 days.