Outback Steakhouse Honey Mustard Dressing Copycat Recipe

This Outback Steakhouse honey mustard dressing copycat comes together in 5 minutes with pantry staples you probably already have. It’s that thick, tangy, slightly sweet dressing you get with the blooming onion or drizzled over a salad, and it’s easy to make at home any night.

The ratio of honey to mustard here is what makes it work. It’s sweet but not cloying, with a sharp mustard edge that keeps it interesting.

Why I Love This Recipe

This is the version I keep coming back to for weeknight salads and chicken dipping. The mayo base gives it that thick, creamy consistency that clings to greens instead of sliding off.

What I like most is the balance. The apple cider vinegar cuts through the sweetness just enough so it doesn’t taste like dessert on a salad.

It also keeps well in the fridge for nearly 2 weeks, so one batch covers a lot of meals.

Recipe Ingredients

• 3 tbsp honey – Use a mild, runny honey so it blends smoothly without clumping
• 2 tbsp Dijon mustard – Gives a sharper, more complex base than plain yellow mustard
• 1 tbsp yellow mustard – Adds the classic bright tang that Outback’s version has
• ½ cup mayonnaise – Full-fat mayo gives the thick, creamy texture; Duke’s or Hellmann’s both work
• 1 tbsp apple cider vinegar – Balances the sweetness and keeps the dressing from tasting flat
• ¼ tsp garlic powder – A quiet background note, not a dominant flavor
• ¼ tsp paprika – Adds a faint warmth and a hint of color
• ¼ tsp salt – Adjust to taste after mixing
• 1 pinch cayenne pepper – Optional, but it sharpens the overall flavor noticeably

Variations / Substitutions

• Greek yogurt for mayo – Swap in ½ cup plain full-fat Greek yogurt for a tangier, lighter dressing; it will be slightly thinner.
• Whole grain mustard for Dijon – Using 2 tbsp whole grain mustard in place of Dijon gives you a chunkier texture and a more rustic look.
• Maple syrup for honey – Works at the same 3 tbsp quantity; the flavor is a little earthier and less floral.
• White wine vinegar for apple cider vinegar – The brightness is similar, though slightly milder and less fruity.
• Extra cayenne for heat – Bump the cayenne up to ¼ tsp if you want a dressing that has a real kick at the finish.
• Dairy-free – The base recipe is already dairy-free as written, just confirm your mayo brand contains no dairy.

If you enjoy sauces like this, Outback Steakhouse Blooming Onion Sauce Copycat Recipe is worth making alongside it.

How To Make Honey Mustard Dressing

Step 1: Whisk the Dressing

Add the ½ cup mayonnaise, 3 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp yellow mustard to a medium bowl. Pour in the 1 tbsp apple cider vinegar, then add the ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp salt, and the pinch of cayenne if you’re using it. Whisk everything together until the dressing is completely smooth, about 1 minute.

It should look thick and pale golden, with no streaks of mustard or honey left in the bowl. If you can still see separate swirls, give it another 30 seconds.

Step 2: Taste and Adjust the Balance

Dip a spoon and taste the dressing as-is. If it’s too sweet, add a small extra splash of apple cider vinegar, about ¼ tsp at a time, and whisk again. If it needs more salt, add a pinch and stir. The goal is a dressing where the sweetness and tang are roughly even, with the mustard coming through at the end.

This step takes 30 seconds but makes a real difference, since honey varies in sweetness by brand and you want the dressing to taste right before it goes on anything.

Step 3: Chill and Serve

Transfer the dressing to a jar or airtight container and refrigerate it for at least 20 minutes before serving. The flavors tighten up as it sits, and the texture goes from just-mixed to properly thick.

Pour it into a small serving bowl, drizzle a thin line of honey over the top, and add a light dusting of paprika for color before bringing it to the table.

Recipe Tips

• Use room-temperature honey – Cold honey from the fridge thickens and resists blending. Let it sit at room temperature for 10 minutes or set the jar in a bowl of warm water for 2 minutes before measuring.
• Don’t skip both mustards – The combination of Dijon and yellow mustard is what gives this dressing its two-layer flavor: sharp depth from the Dijon and bright tang from the yellow. Using only one flattens it out.
• Whisk in one direction – Whisking back and forth instead of in circles can leave the mayo slightly broken. Circular whisking emulsifies it faster and keeps the texture smooth.
• Make a double batch – This dressing scales easily, and it disappears quickly if you’re using it as a dip and a salad dressing at the same time.

Scaling to your batch size:

How To Store

• Refrigerate – Store in a sealed jar or airtight container for up to 10 days. Give it a quick stir before each use, as the ingredients can separate slightly after a day or two.
• Serve Cold – This dressing is best straight from the fridge. It thickens as it chills, so if you want it a little looser for drizzling, let it sit at room temperature for 5 minutes and stir.

What To Serve With Honey Mustard Dressing

Chicken tenders are the obvious move here, and the thick texture means the dressing coats every bite rather than pooling at the bottom of the dish. It also works over a romaine salad with crispy bacon and shaved parmesan, where the acidity from the vinegar balances the richness of both toppings. For a sharper contrast, try it alongside roasted broccoli or cauliflower — the slight char on the vegetables plays well against the sweet, tangy base.

Frequently Asked Questions

Can I make this dressing ahead of time?

Yes. It actually tastes better after a few hours in the fridge, so making it the night before is a good move.

Why is my dressing too thin?

You likely measured the honey while it was warm and runny, which thins the whole mixture. Refrigerating for 20 to 30 minutes will bring it back to the right consistency.

Can I use honey mustard instead of the two separate mustards?

You can, but the flavor will be one-note and sweeter than the original. The split between Dijon and yellow is what gives it that layered sharpness.

Is this recipe gluten-free?

Check your mustard labels, as some brands add wheat-based thickeners. The other ingredients in this recipe are naturally gluten-free.

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Honey Mustard Dressing Recipe

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• ½ cup mayonnaise
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp salt
• 1 pinch cayenne pepper

Method

 

1. Add the mayonnaise, honey, Dijon mustard, yellow mustard, apple cider vinegar, garlic powder, paprika, salt, and cayenne to a medium bowl and whisk until completely smooth, about 1 minute.
2. Taste the dressing and adjust with a small extra splash of apple cider vinegar if it’s too sweet, or a pinch more salt if it needs it.
3. Transfer to a jar and refrigerate for at least 20 minutes, then pour into a serving bowl, drizzle with honey, and dust lightly with paprika before serving.

Notes

This dressing keeps for up to 10 days in the fridge, so it’s worth making a double batch if you use it often. Give it a stir before serving since it can separate slightly after a day or two. If your honey is cold and stiff, warm it briefly before measuring so it blends in without resistance.