This is Not a Sponsored Post

Over the past few months, I’ve noticed an uptick in compliments aimed in the direction of my salads, even when they are of the run-of-the-mill leaf-and-tomato variety.  “What is in this?” My friend Todd asked early on in the summer, referring to his bountiful helping of greens. “I need the recipe for this,” my neighbor (and genius filmmaker) Ed said, after I assembled a veggie-loaded lunch for us mid-shoot.  “Mom, this is legit good dressing,” said my 12-year-old a few days later, going back for seconds and thirds. (Seconds and thirds of salad. What the what is happening here?)

I finally figured out what was going on and I’m pretty sure it has to do with that legit good salad dressing.

The story starts back in the spring, when I treated myself to a week of Marley Spoon, the meal-kit delivery service that has recently partnered with Martha Stewart. I’m pretty sure I’ve mentioned in these digital pages how nutso the family went over one of those meals, bacon-wrapped chicken tenders with salad and croutons. The kids had zeroed in on the bacon part, but I was focused on the salad. What exactly was it that made that salad so delicious? It had all the usual ingredients: Fresh greens, Dijon, lemon juice, olive oil, salt, pepper. (I added honey to the dressing because I felt it was slightly too puckery.) The only thing that was different, I realized, was the Dijon. In spite of making a mustard-based dressing almost every night of my life, I had never developed any real loyalty around one particular brand. I had gone back and forth between Grey Poupon, Maille, Ingelhoffer, Trader Joe’s, a seemingly never-ending fleet of artisanal (non-Dijon) ones like Tin and Sir Kensington. But the meal kit came with Grey Poupon packets, so the next time I was in the mustard aisle, that’s the one I picked up. And it’s the only one I’ve used for my dressings since then.

The funny part of the story is that I’ve been sitting on my Grey Poupon discovery for about two months now, and instead of jumping right on to the keyboard to tell you about it, I fretted. I fretted because I couldn’t figure out how to write post without sounding like it was sponsored, like I’m getting paid (by either Marley Spoon or Grey Poupon) to tell you about how much I love it. How many of you just assumed that was the case until just now? Anyway, I’d like to assure you that it’s not. All mustard opinions are my own, unpaid for, and totally legit.

Legit All-Purpose Salad Dressing

1/4 cup lemon juice (from about 1 1/2 lemons)
1 1/2 teaspoon Grey Poupon Dijon mustard
1 1/2 teaspoon honey
kosher salt and freshly ground pepper
1/3 cup olive oil

Add all ingredients except olive oil to a small bowl or jar. Shake or whisk until combined. Shake in or whisk olive oil until emulsified.

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Kate F.

So funny! I am very brand loyal to Grey Poupon for vinaigrette–my mom used it when I was growing up (now she using Maille, I think) and I’ve always made perfect classic salad dressing with it (I prefer sherry vinegar, which gives the perfect sweetness). I don’t like mustard and I find that GP works great without being too assertive. (I also use it for an old Martha Stewart Everyday recipe for boneless porkchops where you slather them w mustard and then pat on panko and pop everything on a cooling rack over a baking sheet and get perfect cutlets.)

I’ve gone WAY off BA and am intrigued by Marley Box. Get them to sponsor you so we can have a coupon!


See if DALS30 works for your code. They gave DALS readers that code a while back for $30 off your first order. Might still work!


I feel the same way about Trader Joe’s grainy dijon. The whole mustard seeds seem to add a delicious nutty flavor to vinaigrettes, coleslaw, whatever.


I love Trader Joe’s Grainy Mustard. I use it in potato salads and for dipping when we have good sausages on the dinner plate. I guess I should’ve made it more clear that I have a TON of mustards in my kitchen and use them for all different things — it just turns out that GP is my favorite for salad dressings.


I laughed when I saw your picture. My dressing gets made in the same Bonne Maman jam jars. They are always around because I use those apricot preserves for Apricot-mustard baked chicken a favorite in our house.

I have always been loyal to Maille, but Grey Poupon is available in vats at Costco so I may have to switch my loyalties.

Maureen @Raising The Capable Student

I use the Grey Poupon, but I’ve never added honey. I’m going to try that next time.
A commenter mentioned Trader Joe’s grainy Dijon, and I have to say I use that for Ina Garten’s roasted potatoes, and they are delicious! You can never have too many mustards in the fridge.


So interesting – I always make a mustard-lemon juice-olive oil salad dressing, and I also use a rotating list of different mustards. I’ve never thought to add honey, but I recently used honey mustard because that’s all I had left, and I found it way too sweet. But maybe using a dijon or whole grain mustard with just a drop or two of honey will be just the right mix.


this dressing sounds delicious! i was looking for a while after a dressing combining mustard and honey, so i’ll definitely try yours out, though i’m not sure i’ll get grey poupon here in Brussels 🙂 would some french Dijon traditional mustard do as well? Cécile


I’m not surprised by this! After trying many fancier brands of Dijon mustard I discovered Cooks Illustrated had given Grey Poupon their highest rating. I stopped looking for anything better then.

Also, just want to say how much I’m enjoying slowing reading your newest book. It’s so much more than recipes in a cookbook. Cheers!

Liza McArdle

Well, who knew? Glad to know this because I usually turn my nose up at it (no clue why!) but it’s the only one my standard grocery store carries. I’m getting some next time. And by the way, Grey Poupon SHOULD pay you for this!


Interesting….I haven’t purposely been loyal to Grey Poupon, but i’ve been buying it in giant 2-packs from Costco this past year and that is what always winds up in my *DALS* salad dressing. However, the dressing is mixed (and served) from a Trader Joe’s mustard jar (can’t beat the price on all their condiments!). I haven’t really noticed a difference in taste, though.


Do you have an olive oil of choice for this dressing? I always bounce around to different ones– usually from Trader Joes but I’ve never done a real comparison on which flavor is the best for a dressing (Do I go with a stronger or milder flavor?!) Would love to hear what you like. Thanks!

Taste of France

Grey Poupon isn’t to be found in my supermarkets in France. It’s Maille all the way. There is about a six-foot section of the mustard aisle (yes) devoted to Maille in its many forms. And a few others. One of my first trips after being transferred to Europe, was to Dijon. I bought an array of mustards and came to love the diversity.


I can see why you might feel like you sound sponsored but we all have a little brand loyalty in our lives, You really like this brand of mustard and I’m loyal to a local brand of peanut butter. Its sort of like if you raved to a bunch of friends about something you discovered.

Dave King

Kathryn Chavez

I use this same recipe to season chicken before baking or best grilling it! Great as a salad dressing to. My mom has always been a mustard snob and grey poupon is the only one we use. hehe


My husband and I hosted a vegan pizza party last night and I made a big salad to go along with the pies. After reading this post, I just had to make this salad dressing. About two bites into the salad, one of our friends exclaimed “what kind of dressing is this?!?!”… Needless to say I’ll be making this again soon! Thanks for sharing!


it’s so funny you write this because any time we have people over for dinner (which is often), the run of the mill salad, but with homemade dressing, always gets the most compliments. We’ve found the secret is not just Grey Poupon Dijon mustard, but more specifically, the Country Dijon kind. It’s a little harder to find (at least in Chicago) but give it a try if you ever come across it! It will take it up one more notch 🙂


Could you pleeeaaasssee say exactly (or somewhat exactly) how much salt and pepper you put in? I think salt is so important but no-one (except Ina!) tells you how much! I’m not a professional chef and thus need more guidance in the salt department.

Mary Zimmerman

When I make dressing in this amount, then refrigerate it, it congeals and is really difficult for me to reincorporate it again. Do you have a trick that you use that allows you to use it for several days, or do you use it up each time? There are only two of us – should I just make less?

Philly Reader

We Let it sit in a jar at room temp for a couple minutes then my 4 year old shakes it and it goes right back into suspension.


Before my mom and (step) dad got married, we’d go visit him in his tiny apartment. A man of simple taste and even simpler cooking, his fridge frequently only had in it milk, cereal, soda and an obligatory Grey Poupon. Not only does it taste great, but it always brings a smile to my face to think of his culinary priorities.

Philly Reader

I have been using it regularly since you posted this. It’s amazing from arugula salad to roasted fall vegetables to just roasted butternut! Maybe its the white wine in the GP? Thank you for a keeper! We also use your posted (friend’s) grilled chicken marinade recipe every 2 weeks!☺️


Just wanted to say thanks for this dressing – my 6 year old is begging for salad, specifically for this dressing.