Original Outback Honey Mustard Vinaigrette Recipe

Salad or coleslaw without a perfect vinaigrette salad dressing isn’t really complete. The right dressing can change a plain bowl of greens into something you actually look forward to eating. One of my absolute favorites is the Outback honey mustard vinaigrette recipe.

Whenever I get a little quiet time after sending my kids to school, I love putting together quick and easy dishes. Last weekend we went to Outback, and I ordered their Queensland chicken salad.

What truly made it stand out was that honey mustard vinaigrette—sweet, tangy, and just the right touch of spice. It was so good that I knew I had to try making it at home.

The best part? You only need a handful of pantry staples like mustard, ketchup, hot sauce, and Cajun seasoning.

It’s quick, it’s tasty, and it will become your new go-to dressing.

Why You’ll Love This Honey Mustard Vinaigrette Dressing Copycat

What I enjoy most about this honey mustard vinaigrette copycat is how simple it is. It takes just a few pantry staples, yet it brings bold flavor that tastes like you spent hours making it.

It’s not just for salads either; it works amazing as a dipping sauce, sandwich spread, or even drizzled over chicken. Once you try it, you’ll keep a jar in your fridge all the time.

You’ll also appreciate that it’s fresher than store-bought and you control how tangy, sweet, or spicy it turns out. Once you make this at home, you’ll want to keep a jar of it in your fridge at all times.

Ingredients for Outback Honey Mustard Vinaigrette

• 1 ½ cups Mayonnaise – I usually reach for regular mayo because I love that rich, creamy taste, but when I’m watching calories, I go with light mayo. Both give the vinaigrette a smooth texture that works perfectly every time.
• ½ cup Honey – Honey is what makes this dressing shine. I love how it brings natural sweetness that balances the mustard so well. It blends in smoothly, and I can always add a little more if I want extra sweetness.
• ¼ cup Dijon Mustard – Dijon is my favorite part of this recipe because it adds that sharp, tangy kick I always crave. It gives the dressing bold flavor, and I sometimes add just a bit more for extra zing.
• 1–2 teaspoons Red Wine Vinegar (optional) – I don’t always add vinegar, but when I do, it gives the vinaigrette a brighter, sharper flavor. Just a teaspoon or two really wakes up the taste and makes it more lively.

Ingredients Swaps To Try

• Swap regular mayo for Greek yogurt if you want a lighter, tangier base.
• Use yellow mustard instead of Dijon for a milder taste.
• Try maple syrup instead of honey for a cozy fall twist.
• Add a pinch of smoked paprika for a touch of warmth.

How To Make Outback Honey Mustard Vinaigrette Dressing

Step 1: Measure the Ingredients

In a medium mixing bowl, measure out 1 ½ cups mayonnaise, ½ cup honey, and ¼ cup Dijon mustard.

Step 2: Combine

Add the honey and Dijon mustard into the bowl with the mayonnaise.

Step 3: Whisk Until Smooth

Using a whisk or spoon, stir everything together until the dressing is smooth and creamy. The texture should look just like restaurant-style dressing.

Step 4: Taste and Adjust

Give it a quick taste. If you like it sweeter, add a touch more honey. If you want more tang, stir in a bit more Dijon or a splash of red wine vinegar.

Step 5: Store and Serve

Transfer the dressing into a jar with a tight-fitting lid. It will keep well in the refrigerator for up to 10 days. Shake before using.

My Special Chef Tips

Chill Before Serving – I always chill my vinaigrette for at least 30 minutes before using. It helps the flavors blend together better, and honestly, it just tastes fresher and smoother when it’s nice and cold from the fridge.

Store in Glass Jars – I like keeping mine in a glass jar with a tight lid. It not only makes shaking and serving easier, but I find it keeps the flavor cleaner and fresher than plastic containers.

Fixing Thickness – Sometimes the dressing comes out a little thicker than I want. When that happens, I simply stir in a teaspoon of milk or water, and it thins out perfectly without losing flavor.

Make a Bigger Batch – This vinaigrette goes fast in my house. So if I know I’ll be having lots of salads that week, I double the recipe right away. It saves me time and keeps everyone happy.

Flavour Variations

• I sometimes add a small pinch of garlic powder for extra depth.
• A little cayenne pepper gives it a tiny spicy kick.
• Fresh lemon juice makes it brighter.
• A spoon of sour cream makes it extra creamy.
• A drop of hot sauce changes it into a zesty dip.

What to Enjoy With This Vinaigrette

• Grilled Chicken – I love drizzling this vinaigrette over warm chicken breasts. It keeps them juicy and adds a rich, tangy flavor that makes every bite so satisfying.
• Fresh Salad – Tossing this dressing with fresh greens instantly makes my salad taste special. It’s creamy, sweet, and tangy all at once, and my salad never feels plain anymore.
• French Fries – I dip crispy fries into this vinaigrette, and honestly, it tastes better than ketchup. The sweet and tangy flavor turns a simple snack into something I crave.
• Roasted Veggies – I spoon it over roasted carrots or potatoes. It gives them a lovely sweet-and-tangy kick that makes vegetables feel like a treat.
• Sandwich Spread – Instead of regular mayo, I spread this on my sandwiches. It lifts up the flavors and adds a creamy, slightly sweet tang that I adore.
• Crackers – I use this vinaigrette as a quick dip on crackers. It’s my easy snack fix when I want something tasty without much fuss.
• Coleslaw – Mixing a little of this dressing into coleslaw instantly brightens it up. The sweet and tangy notes make every bite refreshing and full of flavor.

Leftover & Storing Guides

I usually keep my leftover vinaigrette in a clean glass jar with a tight lid. It stays fresh in the fridge for up to 10 days, which is perfect for quick meals.

Sometimes it separates a bit, but a good shake brings it back to creamy perfection.

I don’t freeze it because the texture changes and it doesn’t taste the same, so I prefer making just the right amount I’ll use within a week or so.

FAQs

1. Can I make this dressing without mayonnaise?
Yes, you can use Greek yogurt or sour cream as a base instead of mayonnaise. The flavor will be tangier, but it still works well and stays creamy.

2. How long does this vinaigrette last in the fridge?
It stays good for about 7–10 days if stored in a sealed jar in the fridge. Always check the smell and taste before using, just to be safe.

3. What if I don’t have Dijon mustard?
You can use yellow mustard or spicy brown mustard. Dijon gives the classic Outback flavor, but any mustard will work fine in this dressing.

4. Can I use this vinaigrette as a marinade?
Yes, it works great on chicken or pork. I let the meat sit in the dressing for at least 1 hour in the fridge before cooking for extra flavor.

5. Why does my vinaigrette taste too sharp?
That can happen if you add too much Dijon or vinegar. Just balance it out by adding a little more honey or mayo until it smooths out.

6. Can kids eat this dressing?
Yes, kids usually love it because it’s sweet and creamy. If your child doesn’t like tangy flavors, just use less mustard in the mix.

The Outback Honey Mustard Vinaigrette Recipe tastes amazing. It is sweet, tangy, and creamy. Making it at home is simple. You get restaurant flavor without the fuss. I hope you try this recipe soon. Enjoy it on salads, chicken, or as a dip. Share your cooking experience with us. Follow us on Pinterest for more.