Honey-Mustard Vinaigrette

Preparation info

  • Difficulty


  • Yield:

    ¾ cup

Appears in


By James Peterson

Published 1991

  • About

This savory vinaigrette is delicious in salads and when tossed with cold cooked vegetables. If you make your own infused vinegar, which I highly recommend, don’t hesitate to use it here.


garlic clove, minced 1 1
fresh ginger, minced ½ tsp 2 ml
balsamic, homemade, or banyuls vinegar 3 tbsp 45 ml
honey 1 tbsp 15 ml
dijon or whole-grain meaux-style mustard 1 tbsp 15 ml
soy sauce 2 tbsp 30 ml
dark asian sesame oil 1 tbsp 15 ml
extra-virgin olive oil ¼ cup 60 ml
bonito flakes (optional) ½ cup 125 ml


Whisk together the garlic, ginger, vinegar, honey, mustard, soy sauce, and sesame oil, Stir in the olive oil. Use as is. Or stir in the bonito flakes, let the mixture sit for an hour or overnight at room temperature or in the refrigerator, then strain them out.


For a more stable version, heat the olive oil to about 140°F (60°C) and stir in 0.6 gram Glice and 0.6 gram liquid lecithin until dissolved. Let cool before adding the olive oil to the vinaigrette.