gluten-free | dairy-free
This honey mustard dressing is naturally gluten-free and dairy-free—sweet, tangy, and strongly mustardy (Victoria’s specs), made from mayo, honey, and mustard. Use it as a salad dressing, dip for chicken tenders and veggies, or sauce on roasted chicken and pork. Part of Victoria’s full homemade-dressings collection (all GF/DF): ranch, Caesar, tzatziki, Italian vinaigrette, thousand island, and more.
Shortly after going dairy-free, I realized my love for creamy dressings and dips would be a problem. At the time, store-bought choices for creamy dressings were few, and the ones I tried were not what I was hoping for. And, I didn’t want to worry about which dressings I chose were, or were not, gluten free. So I decided I would make my own dressings.
I make all my own dressings, and you can find the recipes for some of them linked below. All are gluten- and dairy-free.
I am working on adding other dressing recipes to the site:
- Green Goddess
- French
- Creamy French
- Flavored Vinaigrette
- Caesar
- Blue Cheese (for those who can tolerate sheep cheese)
Although some dressings are inherently dairy-free, I wanted the ability to tailor the flavors to my taste and control the ingredients.
I am pretty picky about my honey mustard dressing, and I own that. Many I have tried are too tangy, or too sweet, or not mustardy enough. This luscious, creamy honey mustard dressing is sweet and tangy, with a strong mustard flavor. It’s a terrific dressing for salads, a dip for veggies and chicken tenders, and a sauce for roasted veggies, chicken, pork, and more.
Now, go eat something amazing!
Gluten-Free Honey Mustard Dressing & Dip
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The Ingredients
- 1/2 cup mayonnaise
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 3 cloves garlic
- Kosther salt and pepper to taste
The Process
- Measure and add all the ingredients to a medium-sized mixing bowl and mix well with a whisk to combine until smooth.
- Using a microplane or similar grater, grate the each clove of garlic over the bowl. You don't need to use each entire clove as it will be difficult to grate as the clove becomes smaller. You may want to add less garlic at first and then taste to see if you want to add more garlic.
- Season with Kosher salt and pepper to taste.
- Use as a dressing for salads, a dip for veggies, chicken tenders, and more. Or a sauce for roasted veggies, chicken, pork, etc. Store in the fridge for up to two weeks.