There’s a reason Texas Roadhouse Honey French Dressing is one of the most-requested items at the restaurant—it’s creamy, slightly sweet, and bursting with just enough vinegar zing to brighten up any salad.
Whether you’re topping a crispy house salad, drizzling over grilled chicken, or using it as a dip for veggies and fries (yes, really), this copycat honey French dressing hits all the right notes.
Made from scratch with pantry staples like ketchup, vinegar, and honey, this dressing takes just minutes to whisk together but tastes like it came straight from the restaurant kitchen. Once you try it, you may never go back to bottled again.
Why You’ll Love This Recipe
This dressing is quick to make, bold in flavor, and incredibly versatile. It’s creamy without being heavy, sweet without being cloying, and has a pop of vinegar that makes it perfect for balancing hearty or rich meals.
It also keeps beautifully in the fridge for up to two weeks—making it ideal for meal prep or weekly salad rotations.
If your go-to is a Texas Roadhouse salad with a big drizzle of this iconic dressing, now you can have it anytime—at home, with ingredients you trust.
What You’ll Need
- ½ cup ketchup
- ⅓ cup apple cider vinegar
- ¼ cup honey
- ¼ cup mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard (or yellow mustard)
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of black pepper
Pro Tips
- Use full-fat mayo for the creamiest, most authentic texture.
- Adjust the honey and vinegar to make it sweeter or tangier to taste.
- Blend for ultra-smooth texture using a mini food processor or immersion blender.
- Chill before serving—it thickens slightly and the flavors meld beautifully.
- Double the recipe—you’ll want this on hand all week!
Tools You’ll Need
- Small mixing bowl or blender
- Whisk or immersion blender
- Measuring cups and spoons
- Glass jar or container for storage
- Rubber spatula
Substitutions and Variations
- Vegan version: Use vegan mayo and maple syrup in place of honey.
- No Dijon? Yellow mustard works too, just slightly milder.
- Add spice: A pinch of cayenne pepper or a dash of hot sauce adds heat.
- Low-sugar: Replace honey with a sugar-free alternative like monk fruit syrup.
- Different vinegar: White vinegar or red wine vinegar can be subbed for apple cider.
Make Ahead Tips
- Store in fridge: Keeps well in a sealed jar for up to 10–14 days.
- Make a big batch: Just double the recipe and stir or shake before each use.
- Meal prep tip: Portion into mini jars or dressing cups for quick lunches.
How to Make Texas Roadhouse Honey French Dressing
Step 1: Add the Base Ingredients
In a small mixing bowl, combine ketchup, mayo, apple cider vinegar, and honey.
Step 2: Add Seasonings and Mustard
Stir in Dijon mustard, olive oil, onion powder, garlic powder, salt, and pepper.
Step 3: Whisk or Blend Until Smooth
Whisk vigorously until the dressing is creamy and emulsified. For an extra smooth texture, blend it for 20–30 seconds.
Step 4: Chill and Store
Transfer dressing to a jar or airtight container. Chill for at least 30 minutes before serving.
Step 5: Serve and Enjoy
Drizzle over a fresh garden salad, grilled chicken, or use as a dip for sweet potato fries or veggies.
Leftovers and Storage
- Fridge: Store in a sealed container or jar for up to 2 weeks.
- Shake before using: Dressing may separate slightly—just stir or shake before each use.
- Freezing not recommended: Mayo-based dressings don’t freeze well.
Recipe FAQs
1. Is this dressing the same as Catalina?
They’re similar, but honey French is creamier and sweeter than the typically tangier, oil-based Catalina dressing.
2. Can I use light mayo?
Yes, but the texture may be slightly thinner. Full-fat is preferred for best flavor.
3. Is this gluten-free?
Yes, all ingredients are naturally gluten-free—just check your mustard and ketchup labels.
4. How spicy is this?
Not spicy at all! For heat, add red pepper flakes or hot sauce.
Tangy, Creamy, and Always in the Fridge
This Texas Roadhouse Honey French Dressing copycat is the kind of recipe that turns a basic salad into something craveable. It’s quick, reliable, and full of the sweet-and-tangy flavor fans love from the restaurant. Whether you’re pouring it over greens or dunking roasted veggies, it’s a staple that adds personality to every bite.
Make a batch today and let me know—did you stick with the classic or add your own twist? I’d love to hear how you used it!