When I make this dressing I use my own Chardonnay Wine Vinger. I make it using Fresh Basil from my garden, about three large sprigs. Place this in a pretty bottle with a tall neck. Then add 1 cup plain vinger and one bottle of chardonnay wine. Use an inexpensive version. Let it sit for two weeks.


  • 1/4-1/2 cup White Wine Vinger (Chardonnay) best or
  • Tarragon White Wine Vinger
  • 2-4 Tbls. Olive Oil
  • 2-3 Tbls. Dijon Mustard
  • 1-2 Tbls. Clover Honey
  • Salt to Taste
  • Fresh Ground Pepper
  • Minced Garlic 1/2 clove(optional)
  • Optional Herbs:
  • Dill Weed
  • French Tarragon
  • Chives
  • Ground Green Pepper Corns


Combine Olive Oil and Vinger in a jar with the honey and mustard. Shake vigorously to blend and mix. Add salt and pepper to tatse and garlic. When using optional herbs, use either Dill, or Tarragon, not both. Green Pepper is best in this Salad dressing. All herbs are added to taste.

For smaller serving use lower number and higher serving amount use higher number.

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Submitted 6/13/05.
Source: My personal recipe
Submitted By: Judith Palfrey
Homemade Honey Mustard Dressing