Honey Mustard-Soy Vinaigrette

This vinaigrette bridges two flavor worlds. Honey mustard and white wine vinegar bring the French side, while soy sauce adds a salty, umami depth that makes this dressing cling to sturdy vegetables in a way a standard vinaigrette can’t.

Whisking the oil in a slow, steady stream is how you build a proper emulsion. The honey mustard acts as a natural emulsifier, holding the oil and vinegar together so the dressing stays blended instead of separating in the bowl. Rush the oil and you get a broken, greasy mess.

Fresh dill is optional but worth including. Its bright, anise-like flavor lightens the heavier soy and mustard notes. This dressing is built for robust salads: shredded Savoy cabbage, thin-sliced zucchini, diced tomatoes, or any combination of vegetables that can stand up to a bold dressing.

Chef Tips

• Use a good honey mustard; the quality of this one ingredient drives the entire dressing
• Whisk the mustard, soy, and vinegar together first before adding oil; the base needs to be smooth before emulsifying
• This keeps refrigerated for up to a week; re-whisk before serving since it may separate slightly
• Start with less soy sauce and taste; different brands vary widely in saltiness

Variations

• Sesame twist: Replace half the vegetable oil with toasted sesame oil for a nuttier, more Asian-leaning dressing
• Ginger version: Whisk in 1 teaspoon of freshly grated ginger with the mustard and soy
• Lime swap: Use rice vinegar and lime juice instead of white wine vinegar for a brighter, more tropical flavor