Honey Mustard Dressing
Five ingredients. Two minutes. A dressing that's worth making instead of buying - because most bottled honey mustard dressings are mostly corn syrup and vegetable oil.
Prep
5 min
Makes
8 servings
Difficulty
Easy
Ingredients
- 2 tablespoons raw desert honey
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons apple cider vinegar
- 1 small garlic clove, finely grated
- Salt and pepper to taste
Method
- 1
Combine honey, mustard, vinegar, and garlic in a jar or small bowl.
- 2
Whisk or shake vigorously until combined.
- 3
Add olive oil. Whisk again until emulsified - it should be thick and cohesive, not separated.
- 4
Season with salt and pepper. Taste and adjust: more honey if it's too sharp, more vinegar if it's too sweet.
- 5
Use immediately or store in a sealed jar in the fridge. Shake before each use.
Notes
- It'll thicken in the fridge as the honey sets slightly. Take it out 10 minutes before using, or give it a quick shake in warm water.
- Apple cider vinegar gives a softer acidity than white wine vinegar. If you only have white wine vinegar, use a bit less.
- Desert honey has enough flavour to carry the dressing without the mustard needing to overpower it. Start with the amounts given before deciding to add more.
- Works on leafy salads, roasted vegetables, as a dipping sauce for chicken, or spread on a sandwich.