Reviewed: Aug. 11, 2010

Holy cow! This has to be the favourite dressing at our house- and that's saying something, because we have tried so many dressing recipes. This works well with fat free mayo, too- just make sure you whisk it well to get rid of the lumps. Once I substituted agave nectar for the honey, and that made the dressing quite a bit sweeter. Great either way!

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Reviewer:

Basil Stone

Cooking Level: Beginning

Living In: New York, New York, USA

Reviewed: Nov. 30, 2008

Kind of runny and a little heavy handed with the vinegar. Not a keeper.

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Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Apr. 7, 2008

This recipe yields 11 servings, but it only took two days for me and my boyfriend to finish! I'll make it again with garlic for a little more kick.

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Reviewer:

accsp2000

Cooking Level: Expert

Home Town: Arlington Heights, Illinois, USA

Living In: Libertyville, Illinois, USA

Reviewed: Mar. 22, 2008

Great, easy dressing! I will definitely make this again. Two things I changed: didn't add the lime zest (didn't have it) and added 2 cloves garlic (as someone suggested). Why buy bottled, when you can make something this good, this quickly. Enjoy!

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Reviewer:

SAILORTIFF

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jan. 31, 2008

I love this dressing! It beats any honey mustard dressing you will buy or try on this site- the seasoning's make a huge difference, most of the other dressings are missings something. Some tips: 1. The type/brand of mustard makes a huge difference. My favorite is grey poupon's course ground dijon mustard. 2. I also use light mayo (kraft or hellmans). 3. You can also sub 1/4-1/2 the mayo with olive oil for a slightly different taste. 4. I also add garlic powder..around a Tablespoon because I love garlic! Fresh garlic would be even better but I'm lazy.

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