Total Time
Prep 5 mins
Cook 0 mins

This is a quick and easy recipe that is good, not only for salads, but for dipping too. My brother-in-law Jerry gave me this recipe when I was visiting them in Virginia.

Ingredients Nutrition


  1. Shake and serve.
  2. Does not refrigerate well, so make just before serving.


Most Helpful

This is very good as a dip for "Chicken Fingers". Maybe it doesn't refrig. well due to the honey and the olive oil? I could eat my weight in this stuff. (I know, I know, "that's a lot of honey mustard". Ha Ha)

Lali October 07, 2001

absolutely fab! yummy and so easy to make. i didn't make too much though, so i kept the proportions for the main ingredients and went by taste for the seasoning. i also didn't add the water, since it looked rather thin and liquidy already. i might add more honey and use less vinegar in the future. i still have some left over; i hope it keeps well.

ReeCooking February 10, 2006

Made this with French dijon mustard instead of the stoneground as I had none. It turned out GREAT! DH LOVED it! I used a small tupperware container, poured all in, put on a lid, and shook until it all mixed. Had no problems refrigerating it at all. It separates, but nothing a little shaking didn't solve. This one's a permanent part of the collection (and most dinners) now. Thank you!

T-Logan April 11, 2005

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