Honey Mustard Dressing Oil Based

This is the real-deal honey mustard dressing: rich, creamy, and loaded with enough oil to cling to every leaf of romaine.

Start with sharp Dijon and bright lemon juice, balance with honey’s sweetness, then slowly whisk in safflower oil until it emulsifies into a thick, pourable dressing.

Makes 1.5 cups, so you’ll have plenty for a week of salads, or use it as a marinade for chicken or pork.

It’s the kind of dressing that turns a simple green salad into something you actually crave.

Kitchen Tips

• Whisk slow, add oil slower: Drizzle the oil in a thin stream while whisking constantly. Rushing makes it break and turn greasy.
• Room temp everything: Cold ingredients don’t emulsify well. Let everything sit at room temp before mixing.
• Taste and adjust: Honey sweetness varies wildly. Start with the recipe amount, then add more if your batch is too tangy.