Homemade Honey Mustard Recipe Without Mayo — Smooth & Tangy

This honey mustard without mayo is a bright, flavorful addition to your condiment lineup. Tangy and slightly sweet, it’s perfect drizzled over salads or roasted vegetables like Brussels sprouts and asparagus.

For a lighter dressing as the weather warms, this honey mustard without mayo delivers a clean, vinaigrette-like texture while still giving you that classic honey-mustard flavor. It’s our go-to for spring and summer salads.

Toss it with mixed greens, grilled chicken or chicken tenders, sliced red or green onion, bell pepper and cherry tomatoes for a quick, satisfying meal. I often make a double batch when I meal prep—homemade dressings are economical and make it easy to assemble lunches or dinners in minutes.

Why you’ll want to make this salad dressing

No mayo — a light vinaigrette consistency that still feels creamy and balanced.

Simple pantry ingredients you likely already have on hand.

Tangy and sweet — pairs especially well with spinach and fruit-based salads.

Versatile — also great as a sauce for roasted vegetables, grilled chicken or seafood.

Ingredients

• Dijon mustard — gives a smooth, tangy base; regular yellow mustard will change the flavor but is an option.
• Dry mustard powder — enhances the mustard flavor and helps thicken the dressing slightly.
• Honey — or maple syrup or agave for a vegan option.
• Apple cider vinegar — or another fruity vinegar such as raspberry for extra brightness.
• Neutral oil — canola, vegetable, or mild olive oil. Extra virgin olive oil works too but has a more pronounced flavor.
• Nutty oil — a teaspoon of sesame oil or walnut oil adds depth.
• Salt and black pepper — to taste.

Instructions

Overview: combine, whisk, chill. Precise amounts are listed in the recipe card below.

Step 1: In a medium bowl, whisk together the Dijon mustard and dry mustard powder.

Step 2: Add the honey and vinegar, stirring until smooth.

Step 3: Slowly drizzle in the oils in a thin stream while whisking constantly to emulsify the dressing.

Step 4: Season with salt and pepper to taste. Refrigerate for a couple of hours before serving and stir or shake well, as separation may occur.

Tips

• Make dressings in mason jars for easy shaking, storage and transport.
• Add one clove of garlic (pressed or finely minced) or 1/2 teaspoon garlic powder for extra flavor.
• Try lemon juice in place of vinegar for a fresher citrus note.
• Use local honey when possible to support area beekeepers and enjoy nuanced flavor.
• Double or triple the recipe for meal planning or to have on hand all week.
• For a thicker dip-like texture, fold in a dollop of Greek yogurt before serving.

How to store

Keep the dressing in an airtight container in the refrigerator for up to one week. Mason jars are ideal. Shake or stir well before serving to re-emulsify.

Serving tips

This dressing complements light, healthy meals. Try it with salads, grilled proteins, and roasted vegetables. It pairs especially well with:

• Grilled or roasted chicken
• Air-fried shrimp or roasted fish
• Kale or mixed green salads with fruit and nuts
• Roasted or air-fried potatoes and sheet-pan vegetables

More salad dressing recipes

• Buttermilk-style ranch made at home
• Creamy buttermilk blue cheese dressing
• Tzatziki dressing and dip

📖 Recipe