A delicious and well balanced salad dressing has the power to take vegetables from boring to amazing in seconds and my Wholegrain Mustard Dressing does just that. Made using a base of extra virgin olive oil, fresh lemon juice and wholegrain mustard, this dressing is perfect drizzled over light and refreshing or hearty salads, roasted vegetables or used to marinate chicken. Sweetened with a smidge of honey, this salad dressing is much lower in sugar than a honey mustard vinaigrette that you would buy from the grocery store.
Making your own salad dressings means you can use good quality oils that are much better for your health. Extra-virgin olive oil provides healthy fat and polyphenols, while the lemon juice increases digestive acids which help you to break down your food more effectively. It takes just minutes to make your own salad dressing and is a great way to add flavor and nutritional value to your meal. This recipe was inspired by my Apple Cider Vinegar Salad Dressing. For more mouthwatering salad dressings try my Maple Dijon Vinaigrette or my Lemon Tahini Dressing.
What's To Love About Wholegrain Mustard Dressing
This is about to become your go-to whole grain mustard vinaigrette. Why? Because it is simple to make, low fuss and seriously tasty. This is one of those healthy recipes that you will want to keep in your back pocket for when the veggies call for a little sprucing up.
- healthy - using fresh and healthy ingredients like lemon, honey and extra virgin olive oil, this dressing is filled with essential nutrients.
- naturally sweetened - this dressing is sweetened with a small amount of honey, no refined sugars in sight!
- easy - made using just a bowl and a whisk, this recipe doesn't require fancy equipment and is really quick to throw together.
- simple ingredients - all of the ingredients for this recipe are easy to find at your local grocery store.
Dressing Ingredients (Notes & Substitutions)
Find the ingredients listed below as well as any notes and possible substitutions. The ingredient quantities can be found in the recipe card at the bottom of this post.
- fresh lemon juice - you can use apple cider vinegar in place of the lemon juice.
- extra virgin olive oil - olive oil can be substituted for avocado oil or macadamia oil.
- wholegrain mustard - also known as seeded mustard, this is the mustard that has the whole mustard seeds in it, giving the mustard a more coarse texture. It is not spicy at all like hot English mustard and less sour than dijon mustard.
- honey - honey can be swapped for pure maple syrup.
- sea salt flakes - if you're using finely ground sea salt then you will need to use less than what is specified in the recipe, just season to taste in this case.
- cracked black pepper - I like to season with pepper to taste.
How to Make
See how to make this whole grain mustard dressing below.
Add the lemon juice (strained to remove the seeds and pulp), to a small bowl along with the mustard, honey, salt and pepper. Whisk until well combined.
Continue whisking the dressing while slowly pouring in the olive oil. Keep whisking until the lemon juice mixture and olive oil are well combined and emulsified. This means they no longer separate.
Lastly, season with cracked black pepper to your own personal taste. That's it!
Store the salad dressing in an airtight container or sealed glass jar. A mason jar or Weck jar would be perfect. Store in the fridge for up to 2 weeks. Olive oil solidifies in the fridge so when you go to use it, let it sit at room temperature to liquify again. You can also sit the jar or container in a bowl of warm water to liquify.
This dressing is great on not just salads but different proteins and veggies. Here are some ideas for using this dressing.
- drizzle over green salads, fennel salad or any of your favorite salads.
- use to marinate chicken.
- pour over grilled pork chops.
- drizzle over roasted vegetables.
- use to dress a roasted potato salad.
Some salad recipes that this dressing is perfect on include:
- Arugula Quinoa Salad with Feta and Olives
- Roasted Butternut Squash Salad
- Roasted Cauliflower and Chickpea Salad
- Measuring Cups and Spoons
- 60 mL olive oil extra virgin
- 40 mL lemon juice fresh, seeds and pulp removed
- 1 ½ tablespoons wholegrain mustard
- 2 teaspoons honey
- ½ teaspoon sea salt flakes
- cracked black pepper to taste
- Add the lemon juice, wholegrain mustard, honey and sea salt flakes to a bowl. Whisk to combine.
- Slowly begin pouring in the extra virgin olive oil into the mustard mixture while continually whisking.
- Keep whisk until the olive oil and mustard mixture have emulsified, meaning that the lemon juice and olive oil should no longer separate. The dressing will be glossy.
- Add cracked black pepper to taste and whisk to combine.