Honey Mustard Dressing (Better Than Store-Bought)

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This homemade honey mustard vinaigrette without mayonnaise It is appetizing and perfect to accompany a salad or to use as a dipping sauce. Continue with the Easy Homemade Honey Mustard Vinaigrette Recipe


How to Make Honey Mustard Vinaigrette

This creamy honey mustard vinaigrette is incredibly easy to make, and you probably already have everything you need to make it in your kitchen.

Better than store bought, this salad dressing uses real, wholesome ingredients so you can feel good about what you eat.. What you need:

  • Mustard plays an important role. We prefer to use creamy Dijon mustard for this, but whole grain or even plain yellow mustard will do.
  • treasure balances the acidity of the mustard. We like to use local raw honey.
  • Apple Cider Vinegar Combine mustard and honey and make a great vinaigrette. When we buy apple cider vinegar, we look for bottles with “the mother” still in the bottle (like Bragg’s) because they have more flavor. Other types of vinegar (like white wine vinegar) can work here, but we prefer apple cider vinegar for its flavor.
  • olive oil makes the dressing silky soft and luxurious. It also adds flavor.
  • fresh lemon juice It is optional but highly recommended. This will make the dressing stand out. I like to add the juice of a lemon wedge or two.
  • Salt and freshly ground black pepper You are essential.
  Quick and Easy Salsa

We found this dressing to be creamy enough and didn’t require any additional ingredients. It’s amazing what happens when you whisk mustard with olive oil and vinegar.

Just a few seconds of stirring transforms the dressing into a single emulsified mixture. For a thicker or even creamier dressing, add some sour cream or plain yogurt.

For more homemade dressings, check out our Favorite Caesar Dressing and this Creamy Homemade Blue Cheese Dressing.


How long does the bandage last?

Here’s the good news: This easy homemade dressing will keep for weeks when refrigerated.. We love keeping it in a glass jar so we can shake it before adding it to salads or before using it as a sauce.

There’s a jar in our fridge now ready to be used in our favorite dishes. Here are a few suggestions for using this honey mustard vinaigrette (or salad dressing):

  • Skip the store-bought dressing and use it on your favorite homemade salads. It tastes particularly delicious with green vegetables, Brussels sprouts, cabbage, carrots, peppers and broccoli. It also goes great with salads where fruit (like apples or pears) is added.
  • Substitute mayonnaise-based dressings for prepared salads like coleslaw or use them on chicken salad.
  • Toss the honey mustard dressing in a small bowl and use as a dip for fresh veggies, roasted veggies (like these sweet potato fries), or chicken (these baked chicken nuggets are my favorite).
  Perfect Baked Sweet Potato Fries

For another honey recipe, try our favorite honey butter recipe!

Honey Mustard Vinaigrette (better than store bought)

This easy homemade honey mustard vinaigrette is easy to make, uses real ingredients, and keeps in the fridge for up to three weeks. Use it in salads and as a sauce.

Makes about 1 cup


    Combine mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and black pepper and beat until combined and creamy. Stir in the oil, then season the dressing to taste. Adjust with additional salt, vinegar or honey. I like my dressing to taste more acidic, so I usually add an extra tablespoon of vinegar.

    Alternatively, you can add all the ingredients to a medium-sized jar, secure the lid, and then shake until combined.

    Keeps tightly closed in the refrigerator for up to three weeks.

Advice from Adam and Joanne

  • For a vegan version of this dressing, substitute plain maple syrup for the honey.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 tablespoon / calories 47 / total fat 3.5g / Saturated Fatty Acids 0.5g / cholesterol 0 mg / sodium 206.9mg / carbohydrates 3.4g / fiber 0g / total sugar 3.3g / protein 0g

AUTHOR: Adam and Joanne Gallagher

Article content is collected and compiled by:

Source : inspiredtaste.net

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