Years ago, in a Mexican restaurant in Cambridge, MA, I ordered a salad and really wanted some honey mustard dressing to top it off. “No luck” said the waiter. But he did indulge me. He brought me a jar of honey and some mustard. I mixed them together at the table, and to my surprise it came out great.
Honey mustard dressing goes great with a lot of stuff: bacon apple salad, hard boiled egg salad, chicken fingers, on sandwiches, or even on a pile of greens with some olives (my favorite). This dressing recipe is so easy – although I take the time to make my own mayo – which is not hard. It just takes a bit more effort than buying a jar of it, and it’s a reliable mayo recipe – it hasn’t failed me yet.
If you don’t like mayonnaise, you can substitute some oil of your choice. A mild flavored oil is probably best, and maybe a bit less oil than mayo – 2 tablespoons of oil instead of a 1/4 cup of mayo.
Honey Mustard Dressing and Dip
- 1/4 cup of mayonnaise
- 2 tablespoons of stone ground mustard (or other mustard)
- 1 1/2 to 2 tablespoons of honey (depending on how sweet you like your dressing)
- Combine all the ingredients in a bowl and whisk, or mix with a spoon, until completely blended.
- Enjoy! I’ve stored it in the refrigerator for up to two weeks without a problem. It might even go longer, but it never lasts that long.