This honey mustard without mayo is a bright, versatile condiment that’s perfect for spring and summer. It’s tangy with a touch of sweetness and works beautifully as a salad dressing or a drizzle for roasted vegetables like Brussels sprouts and asparagus.
If you enjoy a creamy honey mustard, this lighter version (made without mayo) is a refreshing alternative as temperatures rise. It has a vinaigrette-like consistency and a bright, balanced flavor that complements greens, fruit, and grilled proteins.
This dressing is my go-to for easy weeknight meals. Toss it with spinach, grilled chicken or tenders, sliced red or green onions, bell peppers, and cherry tomatoes for a satisfying, healthy salad. I often make a double batch during meal prep so lunches and dinners come together in minutes—homemade dressings save money and time.
Why you’ll want to make this salad dressing
No mayo — just a light vinaigrette texture.
Simple pantry ingredients you likely already have on hand.
Tangy and sweet—pairs especially well with spinach and fruit salads.
Versatile—use it on roasted vegetables, grilled chicken, or seafood.
Ingredients
- Dijon mustard
- Dry mustard powder
- Honey (or maple syrup / agave nectar)
- Apple cider vinegar (or another fruity vinegar such as raspberry)
- Neutral oil (canola, vegetable, or mild olive oil; extra-virgin olive oil adds more flavor)
- Sesame oil or another nutty oil like walnut
- Salt and black pepper to taste
Instructions
Overview — scroll for ingredient amounts and the full recipe card below.
Step 1: In a small bowl, whisk together the Dijon mustard and dry mustard powder.
Step 2: Add the honey and vinegar, stirring to combine. Then, slowly drizzle in the oils while whisking constantly until the dressing emulsifies.
Step 3: Season with salt and black pepper to taste.
Step 4: Refrigerate for a couple of hours before serving. Stir or shake well before using, as separation can occur.
Tips
- Mix and store dressings in mason jars for easy shaking and serving.
- Add one clove of garlic (pressed or finely minced) or ½ teaspoon garlic powder for extra depth.
- Swap lemon juice for vinegar if you prefer a fresher citrus note.
- Use local honey when possible to support local beekeepers and add flavor nuance.
- Double or triple the recipe for meal prep or entertaining.
- Stir in a dollop of Greek yogurt to thicken the dressing for use as a dip.
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, as separation may occur.
Serving tips
This honey mustard pairs well with light, healthy mains and sides. Try it with:
- Grilled or air-fried chicken
- Roasted or air-fried potatoes and vegetables
- Kale or mixed green salads with fruit and nuts
- Shrimp and other seafood
More salad dressing recipes
- Homemade ranch made with buttermilk
- Creamy buttermilk blue cheese dressing
- Tzatziki dressing and dip
📖 Recipe
Honey Mustard without Mayo
Ingredients
- 1 tablespoon Dijon mustard
- ¼ teaspoon dry mustard powder
- 2 tablespoons honey (or maple syrup/agave)
- ¼ cup apple cider vinegar (or raspberry vinegar)
- ⅓ cup canola oil (or vegetable or mild olive oil)
- 1 teaspoon sesame oil (or walnut oil)
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together Dijon mustard and dry mustard powder. Add the honey and vinegar and combine well.
- Slowly drizzle the canola oil and sesame oil in a thin stream while whisking constantly to emulsify the dressing.
- Season with salt and pepper to taste. Chill until ready to serve and stir or shake before using.
Notes
- Use mason jars for easy storage and shaking.
- Add garlic or garlic powder for more flavor.
- Lemon juice makes a good substitute for vinegar.
- Double or triple the recipe for meal prep.
- Add Greek yogurt to thicken for a dip-style sauce.
Nutrition (per serving)
- Calories: 141 kcal
- Carbohydrates: 6 g
- Protein: 0.1 g
- Fat: 13 g
- Sugar: 6 g
- Sodium: 28 mg