Let’s talk about that jar of homemade dressing sitting on my countertop—the Jamie Oliver honey mustard kind. Sweet. Tangy. A little sharp on the tongue. I didn’t expect it to hit me like it did. One minute I was tossing it into a salad, and the next? I was licking the spoon. That tiny swirl of mustard and honey unlocked something.
I riffed off Jamie’s French dressing, but yeah—I added honey. Needed that soft edge.
Ingredients Needed
- A sliver of garlic (a quarter clove, really—tiny but mighty)
- A spoonful of Dijon mustard
- Two splashes of white or red wine vinegar (red’s moodier, I like it)
- A drip of honey—about a teaspoon, maybe more if the day needs it
- A generous six-count glug of extra virgin olive oil
- Salt. Just a pinch.
- Same with pepper
How To Make Jamie Oliver Honey Mustard Dressing
- Garlic first. Finely chopped. You want it almost paste-like so it melts into the mix, not hangs out awkwardly.
- Then everything else joins the party in a jar—my old Bonne Maman jam jar, if we’re being specific. Mustard. Vinegar. Honey. Oil. Salt. Pepper. Lid goes on.
- Shake it like your life depends on it. Or like you’re dancing out a bad day. When it turns that cloudy golden color, it’s ready. Stick your finger in if you’re unsure. That’s the test.
Why I Love This Recipe
I’ve made a dozen versions of this. More? Probably. But this one—it’s got personality. I poured it over warm roast potatoes once, and they just soaked it up like they’d been waiting their whole lives. Last week, I used it as a dip for cold chicken. It’s become a bit of a fridge staple, like the butter that’s always there.
Recipe Tips
- Use garlic that still smells green and alive. Not the dusty kind.
- Don’t skimp on the olive oil. That’s where the soul lives.
- Add more honey if your vinegar’s having a moody day. Balance, always.
- Shake it like you mean it. Half-hearted shaking gives you oily sadness.
- Want it creamier, A tiny blob of mayo can turn it lush.
How To Store This Jamie Oliver Honey Mustard Dressing
- Room Temp: Don’t. Not for long. Maybe half an hour if you’re mid-dinner prep. Then fridge it.
- Fridge: Tucked in the back, it’ll hang around for a week, maybe more. But use your nose. And always shake before you pour—it likes to separate.
- Freezer: Nah. Tried it once. It came back weird and grainy. Not worth the space.
- Warming It Back Up: You don’t. Just bring it to room temp gently if it thickens. That’s it. Nothing fancy.
Let’s Answer a Few Questions!
What if it splits?
Shake it again. Or stir with a fork like your grandma did.
No wine vinegar,what now?
Apple cider vinegar’s fine. Even lemon juice in a pinch.
Can I just make more?
Yes. Double it. Triple it. Just don’t forget it’s in the fridge or you’ll cry when it turns.
Gluten-free?
Yeah. Just keep an eye on that mustard label if you’re sensitive.
Is It Vegan?
Skip the honey. Go with maple syrup. Or agave if you’re feeling modern.
Nutrition Facts (per serving)
- Calories: 139.
- Fat: 12g.
- Sugar: 5g.
- Salt: 154mg.
Try More Recipes:
Jamie Oliver Honey Mustard Dressing
Course: Side DishesCuisine: British4
servings5
minutes139
kcalA bold, sweet-tangy dressing that transforms salads, veggies, and more—made in minutes with pantry staples.
Ingredients
1/4 clove garlic, chopped fine
1 tsp Dijon mustard
2 tbsp white or red wine vinegar
1 tsp honey (or more. No judgment)
6 tbsp extra virgin olive oil
Pinch of sea salt
Pinch of black pepper
Directions
- Chop garlic to oblivion.
- Toss it in a jar with everything else.
- Lid on. Shake like a maniac.
- Taste. Adjust if needed.
- Fridge it. Or eat it straight away. You do you
Notes
- Use garlic that still smells green and alive. Not the dusty kind.
- Don’t skimp on the olive oil. That’s where the soul lives.
- Add more honey if your vinegar’s having a moody day. Balance, always.
- Shake it like you mean it. Half-hearted shaking gives you oily sadness.
- Want it creamier, A tiny blob of mayo can turn it lush.