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Honey Mustard Dressing

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Salad dressings generally come in two forms – ones where an oil and an acid are shaken together just before serving (think oil and balsamic vinegar), and ones where the oil is emulsified into a creamy texture.  Honey mustard is classic emulsion salad dressing – and of course, homemade is best! 

My past experiences with honey mustard dressing involved a plastic bottle from a supermarket.  I then tried a broccoli, cherry tomato, feta and hazelnut salad from the Avoca cafe in Dublin, Ireland and realised what a real honey mustard dressing could taste like.   

Typically, an emulsion needs quite a bit of oil to give you a thick and creamy dressing.  I’ve scaled back the oil in this recipe, so it will be a little runnier.  If you want a thicker version, just add more oil.  

The recipe has been created for the Thermomix, but you can use a stick blender to get the same results. 

Honey Mustard Dressing

Honey mustard is a classic dressing - a little sweet and a little sour, it's the perfect match to any salad.
Course Salad
Servings 1.5 cups (approx)


  • 1 clove garlic peeled (optional, 1/2 clove works)
  • 100 g red wine vinegar
  • 200 g extra light olive oil
  • 2 tbsp seeded mustard (~40g)
  • 2-3 tsp honey
  • Salt and pepper to season


  • Put garlic in the Thermomix bowl and chop for 3 seconds | Speed 6
  • Add remaining ingredients into the bowl and mix for 15 seconds | Speed 7
Keyword Salad Dressing, Thermomix

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[Last updated: December 8, 2013]

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