I made an easy honey mustard vinaigrette from kitchen staples with a bright kick of horseradish, and I’m sharing my unexpected take on Honey Mustard Vinaigrette.

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I love a dressing that surprises you. My late-night experiments with Dijon mustard and prepared horseradish birthed what I now call my Honey Mustard Vinaigrette, and people always insist it’s some kind of chef secret.

It’s bold, a little spicy, and somehow makes boring greens shut up and sing. Folks taste it and then call me asking for more, they can’t stop raving about my Honey Mustard Salad Dressing.

I screw up recipes all the time, but this one refuses to be ruined so I keep making it, tasting it, tweaking it, and it still keeps my salads interesting.

Ingredients

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Tangy base, adds depth, low calories, little protein, mostly flavor and sodium, emulsifies.
Natural sweetener, gives sugar and carbs, adds floral notes and balances vinegar, not low calorie.
Sharp, sinus clearing heat, low calories, tiny fiber, gives spicy kick to cut sweetness.
Bright acid, low calories, may aid digestion, adds tang and helps balance sweet and oil.
Provides mouthfeel and healthy fats, mostly calories, helps carry flavors and smooth the dressing.
Pungent, gives savory depth and antioxidants, raw is bold, cooked mellows, use to taste.
Optional brightens and freshens, adds acid and aroma, few calories, helps lift heavy flavors.

Ingredient Quantities

3 tablespoons Dijon mustard

2 tablespoons honey

1 to 2 teaspoons prepared horseradish

3 tablespoons apple cider vinegar

1/2 cup neutral oil (canola, vegetable or light olive oil)

1 small garlic clove, minced or 1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice (optional)

How to Make this

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1. Measure into a bowl or wide jar: 3 Tbsp Dijon, 2 Tbsp honey, 1 to 2 tsp prepared horseradish (start low if you like less heat), 3 Tbsp apple cider vinegar, 1 small minced garlic clove or 1/4 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 Tbsp fresh lemon juice if using.

2. If using a bowl, whisk the dry and wet ingredients together until the honey is dissolved and everything looks smooth.

3. Very slowly stream in 1/2 cup neutral oil while whisking constantly, start with a few drops then a thin steady stream so the dressing emulsifies and thickens.

4. If you prefer less fuss, put everything except the oil in the jar, add the oil on top, close tight and shake hard for 30 to 60 seconds, or blitz with an immersion blender for an extra creamy result.

5. Taste and adjust: more honey if you want sweeter, extra vinegar or lemon for brighter tang, or more horseradish for a bigger kick. Remember horseradish builds, so add in small amounts.

6. Let the dressing sit at room temp for 10 minutes so the flavors marry, garlic softens and the heat evens out.

7. Store in a sealed jar in the fridge up to about 1 week, the oil may thicken when cold so give it a good shake or stir before using.

Equipment Needed

1. Measuring spoons plus a 1/2 cup measuring cup, for the Dijon, honey and oil
2. Wide-mouth mason jar with a tight lid, for mixing, shaking and storage
3. Small mixing bowl if you prefer whisking instead of shaking
4. Whisk, or a fork if youre feeling lazy
5. Immersion blender (optional) for an extra creamy, smooth dressing
6. Chef’s knife and a small cutting board, or a garlic press for the clove
7. Rubber spatula or spoon for scraping the bowl and tasting

FAQ

Q: How spicy is this vinaigrette? A: It depends on the horseradish, use 1 teaspoon for a gentle zip, 2 teaspoons for a real kick. Heat builds a bit as it sits so taste after 10 minutes and adjust.

Q: Can I use olive oil instead of a neutral oil? A: Yes but use light olive oil, not extra virgin or it can taste bitter and overpower the mustard. Avocado or grapeseed work great too.

Q: How do I get it to emulsify and stay creamy? A: Whisk mustard, honey, vinegar and garlic first, then add the oil very slowly while whisking hard. Or put everything in a jar and shake like crazy, or blitz briefly with an immersion blender. Adding a teaspoon of mayo or a yolk will make it extra stable but it changes the flavor.

Q: How long will it keep in the fridge? A: About 1 to 2 weeks in a sealed jar. Horseradish loses punch over time so it may taste milder after several days. Always give it a good shake before using.

Q: Is this vegan or gluten free? A: It's naturally gluten free but not vegan because of the honey. Swap honey for maple syrup or agave for a vegan version. Check labels if you need strict allergen info.

Q: What else can I use it for besides salad? A: It makes a great chicken or pork marinade, a dip for veggie crudites, a drizzle on roasted potatoes or grain bowls, even a sandwich spread. Works lots of ways, try it.

Honey Mustard Vinaigrette With A Kick Recipe Substitutions and Variations

Dijon mustard: swap with whole grain or spicy brown mustard, or use yellow mustard 1:1 for a milder, sweeter taste.
Honey: use pure maple syrup or agave nectar 1:1, or dissolve brown sugar in a little warm water as a cheap substitute.
Prepared horseradish: use wasabi paste, a dab of hot mustard, or omit and bump up the black pepper plus a splash more vinegar.
Neutral oil: use avocado oil, grapeseed oil, or light olive oil; if you use extra virgin olive oil use a little less for a less bitter finish.

Pro Tips

– Start slow with the oil and don’t give up, it matters. Add just a few drops at first while whisking till it looks glossy, then a thin steady stream, or use an immersion blender/jar-shake. If it ever looks like it’s breaking, add a teaspoon of warm water and whisk hard, that usually brings it back together.

– Taste for horseradish and garlic as you go, both build and get sharper after a bit. Add them in small bits, let the dressing rest 10 minutes, then re-taste. If it’s too hot, a little extra honey or a splash more vinegar/lemon will calm it down.

– Want it creamier and more stable? Use the immersion blender, or whisk in a tablespoon of mayo or plain Greek yogurt for a thicker, clingier dressing. If you like a touch more olive flavor swap up to half the neutral oil for light olive oil but keep it subtle or you’ll overpower the Dijon.

– Store chilled and give it a good shake before using since oil will firm up in the fridge. If it’s too thick straight from the fridge, thin with a teaspoon or two of water or lemon juice, not more oil, so the balance stays right.

Honey Mustard Vinaigrette With A Kick Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I made an easy honey mustard vinaigrette from kitchen staples with a bright kick of horseradish, and I’m sharing my unexpected take on Honey Mustard Vinaigrette.

Servings

servings

Calories

145

kcal

Equipment: 1. Measuring spoons plus a 1/2 cup measuring cup, for the Dijon, honey and oil
2. Wide-mouth mason jar with a tight lid, for mixing, shaking and storage
3. Small mixing bowl if you prefer whisking instead of shaking
4. Whisk, or a fork if youre feeling lazy
5. Immersion blender (optional) for an extra creamy, smooth dressing
6. Chef’s knife and a small cutting board, or a garlic press for the clove
7. Rubber spatula or spoon for scraping the bowl and tasting

Ingredients

3 tablespoons Dijon mustard
2 tablespoons honey
1 to 2 teaspoons prepared horseradish
3 tablespoons apple cider vinegar
1/2 cup neutral oil (canola, vegetable or light olive oil)
1 small garlic clove, minced or 1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (optional)

Directions

Measure into a bowl or wide jar: 3 Tbsp Dijon, 2 Tbsp honey, 1 to 2 tsp prepared horseradish (start low if you like less heat), 3 Tbsp apple cider vinegar, 1 small minced garlic clove or 1/4 tsp garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 Tbsp fresh lemon juice if using.
If using a bowl, whisk the dry and wet ingredients together until the honey is dissolved and everything looks smooth.
Very slowly stream in 1/2 cup neutral oil while whisking constantly, start with a few drops then a thin steady stream so the dressing emulsifies and thickens.
If you prefer less fuss, put everything except the oil in the jar, add the oil on top, close tight and shake hard for 30 to 60 seconds, or blitz with an immersion blender for an extra creamy result.
Taste and adjust: more honey if you want sweeter, extra vinegar or lemon for brighter tang, or more horseradish for a bigger kick. Remember horseradish builds, so add in small amounts.
Let the dressing sit at room temp for 10 minutes so the flavors marry, garlic softens and the heat evens out.
Store in a sealed jar in the fridge up to about 1 week, the oil may thicken when cold so give it a good shake or stir before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.