Simple Balsamic Mustard Dressing Recipe
This simple balsamic mustard dressing recipe is bold, flavorful, and so easy to make. With just a few pantry staples and five minutes of your time, you’ll have a homemade vinaigrette that puts store-bought to shame — perfect for salads, roasted veggies, or dipping warm crusty bread.
Looking for more homemade dressings? You might love my Tangy Mustard Salad Dressing, or Thousand Island Dressing.
Introduction
I’ve been making this dressing for years, and it’s one I reach for constantly. I created it during a stretch when I was trying to cut out store-bought dressings — and once I nailed this version, I never looked back. It has just the right balance of tangy balsamic vinegar, sharp Dijon mustard, and smooth olive oil, with a touch of honey to round things out.
It’s my go-to for leafy greens, but I also love tossing it with roasted vegetables or drizzling it over a grain bowl. And if you’re serving a fresh loaf of rustic no knead bread, this dressing makes a surprisingly good dip on the side. It keeps well in the fridge and gets even better as the flavors meld — a simple recipe that earns its place in your regular rotation.
Why This Recipe Works
- Comes together in just minutes using simple pantry staples — no blending, cooking, or complicated steps required.
- High-quality vinegar and mustard are the backbone of this dressing, delivering bold, natural flavor without the need for extras.
- Clean and free from additives, this recipe fits right in with wholesome homemade staples, just like my homemade mayonnaise.
- Versatile enough for more than just salads, it’s great on roasted vegetables, pasta salads, and even grilled meats.
- Stores beautifully in the fridge, making it easy to prep ahead and enjoy throughout the week.
Ingredients For Balsamic Mustard Salad Dressing
You don’t need fancy tools or hard-to-find ingredients to make this dressing — but using the best quality you can find will make a difference.
- Extra virgin olive oil: I prefer a smooth, mild variety that won’t overpower the vinegar and mustard. It gives the dressing body and richness while keeping the flavor clean and well-rounded.
- Balsamic vinegar: I always reach for a well-aged balsamic when making this dressing — it adds just the right mix of tanginess, natural sweetness, and depth. A good vinegar really makes a difference here.
- Dijon mustard: This ingredient pulls double duty — its sharp, clean flavor balances the vinegar, and it also acts as a natural emulsifier to help the dressing stay smooth and well-blended.
See recipe card below for full information on ingredients and quantities.
Variations and Substitutions
- Use maple syrup instead of honey to make this recipe fully vegan — the flavor will shift slightly, but it still works well. For more plant-based dressings, try my vegan Italian dressing or vegan honey mustard sauce.
- Turn it into a marinade by pouring it over meat or vegetables and letting it rest in the fridge for at least one hour. It adds bold, balanced flavor with very little effort.
- Try a different vinegar for a new twist — red wine vinegar gives the dressing a sharper edge, while white balsamic keeps things lighter and slightly sweeter.
- Mix it right in a mason jar to save time and cleanup — just add the ingredients, seal, and shake until emulsified.
- Stir in fresh herbs like thyme, basil, or oregano if you want to layer in even more flavor — they’re especially good in summer versions of this dressing.
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How To Make Balsamic Mustard Salad Dressing
This recipe is as simple as it gets — just measure, mix, and enjoy.
Step1: Place all ingredients in a small bowl.
Step 2: Whisk vigorously until mixture is fully blended.
Recipe FAQs
Absolutely. It’s excellent on chicken, steak, or vegetables and also acts as a natural tenderizer thanks to the vinegar.
Yes. This dressing stores beautifully and actually tastes better after resting for a day.
Up to 2 weeks in the refrigerator, though it’s often used up long before then.
Yes. A blender or immersion blender will emulsify it quickly, but a simple whisk or shake in a jar works great too.
Serve
This balsamic mustard dressing is one of my most-used vinaigrettes — it works on just about everything. I love it tossed with fresh leafy greens, spooned over grain bowls, or drizzled onto roasted vegetables. It’s also a great choice for pasta salads and makes a flavorful marinade for chicken, pork, or tofu.
One of my favorite ways to use it is on a summer salad packed with garden veggies or over roasted broccoli, mushrooms, and onions for an easy side. If you like this kind of bold, homemade flavor, you might also enjoy my stone ground mustard sauce — it’s another simple recipe that brings a lot to the table.
Expert Tips
- Make it vegan-friendly: Use maple syrup in place of honey for a plant-based version that still delivers balanced sweetness.
- Turn it into a marinade: Pour over meat or vegetables and refrigerate for at least an hour to let the flavors soak in.
- Shake instead of whisk: Mixing it in a mason jar saves time — just seal tightly and shake until emulsified.
- Store for later: Keep leftovers in an airtight container in the fridge, and enjoy within 1–2 weeks for best flavor.
Balsamic Mustard Dressing
Ingredients
- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tbls honey
- 2 tbls Dijon mustard
- 2 large garlic cloves crushed
- 1/2 tsp salt
- 1/8 tsp black pepper coarse ground
Instructions
- Add ingredients to bowl: Place olive oil, balsamic vinegar, honey, Dijon mustard, crushed garlic, and black pepper in a small bowl.
- Whisk to combine: Whisk vigorously until the mixture is fully blended.
Video
Notes
- Adjust sweetness: Swap honey for maple syrup if you prefer a vegan option.
- Serving suggestion: Drizzle over leafy greens, roasted vegetables, or grain bowls.
- Use as a marinade: This balsamic mustard dressing works wonderfully as a marinade for meat or vegetables. Simply coat your ingredients and let them marinate in the fridge for an 1 hour for enhanced flavor.
- Use a mason jar: For easy mixing and storage, add ingredients to a mason jar, seal, and shake vigorously.
- Storage tip: Store in an airtight container in the fridge for up to 2 weeks.
This sounds delicious! I make my husband a salad to take to work for lunch every day and he only uses balsamic dressing, which I make by mixing olive oil and balsamic vinegar. But this recipe looks much more interesting! I will try it tomorrow, thank you:)
Hey Lisa! Just seeing this now. Hope you gave the dressing a try. AND I hope your husband liked it as much as I do!
This balsamic mustard salad dressing is so flavorful and easy to make. It has the perfect balance of tangy, sweet, and savory flavors that take any salad to the next level. If you give this recipe a try, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!