Honey Mustard Vinaigrette
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Make use of those last few teaspoons in the mustard container! Simply add olive oil, vinegar, honey, and seasonings to an almost empty mustard container and whip up a delicious Honey Mustard Vinaigrette in minutes!
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Quick and Easy Honey Mustard Dressing Hack
We love mustard over here. Yellow, Dijon, whole grain, spicy brown…you name it, I use it. But with most store-bought brands, you’re always left with a few teaspoons clinging to the bottom or sides, impossible to get out.
Rather than just waste it, I make my own vinaigrette right there in the container. It tastes great, uses up the last bit of mustard that usually gets thrown away, and you immediately have a built-in vessel to store it in.
Ingredients Needed
You only need 4 main ingredients and some seasonings to make this Honey Mustard Vinaigrette recipe.
(Scroll down to the recipe card below for details and measurements.)
- Red wine vinegar – This provides a great bold tangy flavor.
- Olive oil – Gives the dressing body and helps dissolve the spices and seals in moisture.
- Honey – For a bit of sweetness and to help balance out the vinegar. Without it, the dressing will be too harsh.
- Seasonings – Coarse salt, pepper, and dried Italian herbs flavor the dressing.
- Mustard – The remaining 2 to 3 teaspoons of mustard left in a 12 ounce container. You can use practically any mustard, but the ingredients work best with Dijon, whole grain, or spicy brown. English and German mustard are great, too. Just avoid yellow mustard.
How to Make Mustard Vinaigrette
It could not be easier to make this homemade mustard vinaigrette. Simply add all ingredients to the mustard container, close lid, shake for a few minutes until smooth and thickened. Taste and adjust seasoning or the amount of honey, if necessary. NOTE: Flavor and consistency will vary depending on how much mustard is left in your container.
Serving Suggestions
We love honey mustard dressing used on salads like our Asian Chicken Salad, Cobb Salad, or Honey Chicken Salad. It’s also great as a dip for chicken nuggets, french fries, or raw veggies.
Proper Storage
This homemade honey mustard dressing keeps well in the mustard container in the refrigerator for up to a week, if you can make it last that long! Give it a good shake before using again.
More Dressing Recipes:
- Thousand Island Dressing
- Salsa Ranch Dressing
- Greek Salad Dressing
- Poppy Seed Dressing
- Ranch Dressing
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Honey Mustard Vinaigrette
Ingredients
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon dried Italian herbs
- 1/4 teaspoon coarse salt
- few grinds of black pepper
- remaining teaspoons of mustard left in a 12 ounce container, (about 2 to 3 teaspoons)
Instructions
- Add all ingredients to the mustard container, close lid, shake for a few minutes until smooth and thickened.
- Taste and adjust seasoning or the amount of honey, if necessary.
- Store back in the refrigerator and use as needed.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Like others have said, I can’t believe I never thought to do this. It’s so brilliant. I made it as written but added just a touch of red pepper flakes. Great idea!
This was so good! Ratios were perfect for my family. I used Dijon. Thanks!
thanks for this tip! i hate wasting precious mustard – it’s my favorite condiment. :) this is great because i make mustard dressings a lot and this saves me from dirtying more dishes than necessary, too.
For years I have been trying to salvage the last bits of mustard from the jar by creating a vinaigrette, some might call me cheap, others frugal. But I just used this recipe and loved it. Made it a bit sweeter (then I don’t have to re-pour the honey each time either). But appreciate having a steady recipe I can count on rather than my roller coaster creative moments. THANKS.
This really begs the question of why I’m not making some kind of vinaigrette with all of my condiment containers!
I feel so silly having never thought to do this. It’s so simple and smart. I added a touch extra honey for more honey flavor than mustard, but it’s so easy to adjust that. Thanks for sharing!!
You are such a genius. Seriously. I have a bottle of almost empty mustard in my fridge right now that was just waiting for this. I tried it with a beer mustard and it was awesome. Love this!
I love this hack so much!!
This.Is.So.Smart.
I love you so much for this! We go through so much mustard AND so much bottled vinaigrette. I can’t even wait to try it.
oh my gawd, I love this. . I am a mustard freak! I have like, and I kid you not, like 8 different kinds of mustards right now .. I love this!
What a great hack! I tried it with my empty Dijon container and it was perfect. It’s funny that you mentioned loving mustard because our family also goes crazy over Dijon. I put it in just about everything! Thanks for posting this!
This is perfect! One of the best hacks I’ve ever seen.
Did this with Dijon and it was perfect. Such a great simple idea I never would have thought to do!
Such a great idea for that little leftover mustard!