Reviewed: May 3, 2009

Great! Very simple and just enough mustard taste for me

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thewun11

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Apr. 22, 2009

Really great dressing! I made it with Miracle Whip and stone ground mustard + red wine vinegar. Absolutely yummy! Also have used it instead of egg dip for fried chicken or fish. Works well and tastes fantastic.

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PATCHWORKVT

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Reviewed: Apr. 2, 2009

Next I will use 1/2 the vinegar and maybe it won't be too soupy or vinegarery.

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Dot

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Reviewed: Mar. 31, 2009

This is so good. I used stone ground mustard, doubled the amount. Added more mayo, cut the oil in half (using EVOO), cut the vinegar in half(using apple cider vin.) and used onion powder, and dried parsley. If I imagined the perfect honey mustard salad dressing, this would be it. I love it and will definitley make again!!

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Jillian

Cooking Level: Intermediate

Home Town: Blue Ridge, Texas, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Mar. 25, 2009

This is incredible!!! I quickly made it for lunch over a bed of lettuce with sliced veggies, cashews and hard boiled egg. Wonderful!!! I used a blender stick and it emulsified nicely. I did use less oil as suggested by other reviewers. Highly recommended!!

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Feb. 25, 2009

Due to the economy, and my shortened work hours, my kitchen cabinets are relatively empty...something I've never experienced before. So I had to bring some salad home from my job's cafeteria (along with an apple, and a yogurt) so I could have something to eat for dinner. I opened my fridge only to realize I had no dressing. Jumped onto this site and found this recipe. All I can say is it came in REAL handy and did the job just fine. I used Sherry vinegar because that's all I had. I used only sugar because I'm out of honey and didn't have money to buy more. I used onion powder and dried cilantro flakes, once again it was all I had. It tasted just fine and I actually prefer it over the bottled stuff. A MILLION THANKS!

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Ds R.

Cooking Level: Intermediate

Home Town: Sabana Grande, Sabana Grande, Puerto Rico

Living In: Bronx, New York, USA

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Reviewed: Feb. 10, 2009

Really good, super easy to make with things you already have. I used spicy brown mustard, and went a little less on the vinager. I always use fat free mayo, and extra virgin oilive oil, and it is great. Can't wait to have it tonight!

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Kyle&Kev'sMom

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Jan. 29, 2009

OMG!! is right. This is the best honey mustard dressing I've had to date. I didn't even include the oil because I was afraid I would mess up the taste. My family loved it over mixed salad and pork chops!! Simply delicious.

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lilgurl

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Reviewed: Jan. 16, 2009

so yummy!! I'm sure this recipe is fantastic as is, but unfortunately I was out of onion and parsley. so I made it without it and it seemed a bit thin. I had some prepared honey mustard in the fridge and added it in for thickness, which gave it a great flavor and texture. thanks for the great recipe!

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mommycook

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Homer City, Pennsylvania, USA

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Reviewed: Jan. 14, 2009

Delicious! I too used a little less vinegar as others suggested.

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terry

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Reviewed: Jan. 14, 2009

It was quite tasty, although i thought it might come out a little thicker. I did half regular vinegar and half apple cider and it was wonderful. I recommend for spinach salad. It coats wonderful!

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Nikki LeCroy

Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 13, 2009

Awesome! Delightful...I found it a bit thin for my taste when made to diretions (though still tasty!!) and added 1/2 cup mayo to mine for a thicker, smoother dressing. To DIE for!

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Stormbringer

Cooking Level: Expert

Home Town: Church Creek, Maryland, USA

Living In: Boiceville, New York, USA

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Reviewed: Jan. 12, 2009

This was great! I followed it exactly and yes, it is a little runny, but it was delicious - sweet and tangy. I used it on a broccoli salad, which I think suited the consistency well.

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EDENRAIN

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 3, 2009

This was great drizzled on my salad of chopped iceberg lettuce, mandarin orange segments, dried cranberries and garlic croutons. I left out the extra sugar - was sweet enough for me with just honey. Use a good dijon mustard for extra flavor punch!

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gapch1026

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Reviewed: Nov. 4, 2008

This was a great dressing and sauce. I left out the onion and used it on top of a breaded baked chicken dish.

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Jennifer

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 15, 2008

Good and interesting blend of flavors. Definitely add the sweetener - I used splenda instead of sugar. I tasted it before adding the splenda and it was too vinegary. After adding the splenda, it brought out the honey flavor nicely. I also used a stone ground mustard and red wine vinegar. Kind of wish I used balsamic but I forgot I had it.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Sep. 30, 2008

My husband loved this. I found that I needed to add 3 tbsps of dijon mustard, less oil, so its not too runny. I put it in the blender, I also added dash of cayenne, a few tbsps of fresh parsley and cilantro. I liked it, I give it a 4, but my husband gives it a 5.

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Duckie

Home Town: Burnaby, British Columbia, Canada

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Reviewed: Aug. 21, 2008

Fantastic!

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Jessi

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Reviewed: Apr. 28, 2008

I just made this tonight on the spur of the moment when I made salads and realised we didn't have any dressing. I have to say it was very good. It was a little on the thin side, but beleive me that did not affect taste at all. It was sweet but not too sweet and tangy. I did not find it to be too vinegary. My family loved it to, my husband made me save the rest even though we are out of salad, said we can buy more salad for the rest. I also thought it tasted much better than any store bought dressing.

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Barb's The Cook

Cooking Level: Intermediate

Home Town: Pittsgrove, New Jersey, USA

Living In: Vineland, New Jersey, USA

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Reviewed: Feb. 25, 2008

My husband took a bite out of his salad and all I heard was "mmmmm". He loved the dressing, as did I. The dressing was quick and easy to make. I made a salad, only to look in the fridge and see we had no dressing. I pulled up all recipes and I had everything that was required for this. We put it in the freezer for about ten minutes, took it out & ate it as is. Typically I would have refrigerated it for awhile but didn't have the time and it was still good. Thanks for the recipe.

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daisyduck0427

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Honey Mustard Salad Dressing

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