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Honey Mustard Dressing Recipe

Honey Mustard Dressing

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 31-40 of 64

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  • on March 27, 2009

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    I've been thinking about this recipe since I saw you make it on your show. It's great to have something to do with all that honey my mother keeps bringing back from Montana. WHo'd have thought that Honey Mustard dressing was made up mostly from honey and mustard!? I used ride wine vinegar with garlic and, as the lady before me hinted, I did eat half of it with a spoon.

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  • on March 26, 2009

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    I most definitely agree very aggressively with reviewer Barbara A. from Lansing, MI. when on Feb. 25, 2009, she wrote suggesting that perhaps AB would (or, should include (as she called it ?a ?Tip Sheet? along with the recipe list that we could print out for future use, it would be greatly appreciated.? I love your recipes as well however, all of the ?tips? information is indeed lost forever here on-line. Like Barbara, I also ?Sometime miss your show and miss the tips you give during your shows.? This however is unfortunately unacceptable. A suggestion, this ?tip sheet? could follow the recipe even on the same page. Another idea that I would like to see is those dialog pages that you air just before you ?Cut? to commercial. Thanks, Ray

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  • on February 26, 2009

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    Delicious! I used apple cider vinegar as a substitution--stilll tasty.

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  • on February 25, 2009

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    Dear Alton Brown, I love your recipes and have a request for you. I would like it if you would include the little tips you give, while doing the show, during your demonstrations of the recipes. They are helpful: for instance, you gave tips on the types of honey you use in different recipes and why. You also give tips on other recipes on spices and why you use "a pinch of baking soda" in the honey. If you could do a tip sheet along with the recipe list that we could print out for future use, it would be greatly appreciated. I like to refer back to them when I am experimenting with some of my own recipes and find them very useful. Sometimes I miss your show and miss the tips you give during your shows. Thanks for all the wonderful recipes and tips. Barb

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  • on February 25, 2009

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    This is so simple and yet so perfect. It is a viscous dressing/dip that would taste great on chicken, fries, or even a salad. Seriously, i made it tonight and I tried a bit...you could seriously eat this stuff by the spoonful by itself!

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  • on February 20, 2009

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    This recipe makes a great dip or dressing for chicken, especially chicken fingers. I would recommend only adding half the amount of rice wine vinegar, tasting it, and then adding more if need be, the vinegar seemed a little overpowering for my taste. But the result has a great consistency and would probably be really good on salads.

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  • on February 14, 2009

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    I didn't have any rice wine vinegar but I did have lemon juice in the fridge and it was still excellent! Vinegar is simply an acid to counteract the sweet in the honey. Notice that it's equal parts vinegar + mustard (sour to equal parts honey (sweet .

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  • on December 29, 2008

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    We made Paula Deen's Italian Chicken Sticks and needed a honey mustard sauce. Had none from the store, but trusted Alton...

    We substituted apple cider vinegar (per the ingredient thesarus reccomendation and added some mayo to thicken it for dip. It was amazing. I had it on a salad and with the chicken... and I don't like mustard!

    The whole family voted this one a keeper (even the 4 year old!

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  • on August 16, 2008

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    I used this as a salad dressing, I really loved it and didn't find it too sweet as some did. Used as a dip it would need to be a bit thicker I may try putting a bit of mayo in and try as a dip too.

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  • on July 11, 2008

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    Thanks Alton for this super easy recipe! I had made a spinach salad and wanted a honey-dijon dressing quick! This sure fit the bill.

    I only gave it a 4 because it was very good but not *great*...

    I will definetly use it again.

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