Honey Mustard Dressing/Marinade

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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How To:

1. Add all ingredients to a medium-sized mixing bowl and whisk until well combined.

2. Store in air-tight container in fridge for up to a week.


This is great as a salad dressing, meat and vegetable marinade, dipping sauce, or even a warm sauce served over chicken, pork or vegetables. I like mine tart with only 2 Tbsp honey, but I use the 3rd Tbsp when the kids will be partaking of it as well. I use whichever mustard/s I happen to have on hand, I used a mixture of brown spicy and Dijon in the batch pictured. I say store for up to a week to err on the side of caution, and because it never lasts us a feel week anyway, though with the vinegar in the mustard and the added vinegar, it may keep longer. Use your discretion. This is a variation of a recipe I came up with on my old blog–I had previously used chicken stock in the recipe and removed it to improve the storage life and keep it on the thicker side.


  • 1/3 cup coarse grain, brown or Dijon mustard
  • 2-3 Tbsp honey (to desired sweetness, may sub maple syrup)
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp coarse salt
  • 1/2 tsp black pepper


I am a wife, mother to four young children and a college student. Like most families these days, our household is ridiculously crazy, even on our best days. While I am the first to admit it can get overwhelming at times, I do very much enjoy making sure we eat nourishing meals and snacks on a daily basis.

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Recipe Comments

Comments (4)

  1. posted by Renee on July 7, 2013

    This recipe has sugar in it (honey/maple syrup) so it is not paleo.

  2. posted by mamaelf on July 15, 2013

    Honey and maple syrup, used sparingly, ARE accepted Paleo sweeteners, and you’ll find them in hundreds, if not thousands, of recipes on this site. They are also used in every Paleo cookbook I own!

  3. posted by simeyswife on February 21, 2014

    This was delicious! My family loves it and we are serving it tonight alongside our chicken as a dip for our guests’ children.
    Thanks for the great recipe that is decidedly paleo, though not Whole30. Perhaps Renee was thinking Whole30?

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