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Honey mustard dressing

Some kind of honey-mustard combination is an easy go-to dressing to have on stand-by if you’re lacking inspiration. The sweetness helps to balance the bitterness of leaves such as rocket, while the mustard creates a lovely viscosity to the dressing when emulsified. There’s no need to muck about with bowls a whisks. Simply pop the bruised clove inside the jar and use this to help to emulsify the dressing. This is perfect through any green leafy - whatever’s on special at the shops.


  • 1 clove garlic bruised
  • 1 tbsp white wine, apple or red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp runny honey
  • ¼ cup (60ml) extra virgin olive oil
  • ¼ tsp salt flakes
  • Good crack of pepper


  • Pop everything into a clean 185ml jar or airtight container. Shake it all about until emulsified. If it separates, seal tightly and re-shake to combine before drizzling, keeping the garlic clove in the dressing jar for as long as possible.
  • This will last in your fridge for 1 month.

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