Honey Mustard Vinaigrette2013-06-20
- Yield : About 1 1/4 cup
- Servings : 11
- Prep Time : 5m
- Ready In : 5m
This information is per serving.
Calories from Fat155
Serving Size2 tablespoons (30ml)
Honey Mustard Vinaigrette is a simple recipe that is great for lettuce, quinoa and pasta salads. Most of the calories are from fat, but this dressing is low in saturated fat and you need less vinaigrette to coat the same amount of salad ingredients compared to creamy dressings like Ranch or Italian.
There are no rules when it comes to making this simple vinaigrette dressing. Use this recipe as a starting point and adjust the ingredients to your taste. There is no limit to the number of different flavors you can achieve by adding and subtracting ingredients.
- To simplify preparation, place all ingredients except the oil in a jar with a tight lid, shake to combine, add the oil and shake until combined.
- Mustard acts as an emulsifier reducing separation of the oil and vinegar. The more mustard you add, the less separation. But, always just ingredients to your taste.
- Making this dressing a day or two in advance improves the flavor.
- This dressing can be stored in your refrigerator for up to 2 weeks. Olive oil solidifies when refrigerated and returns to a liquid when brought to room temperature. When refrigerating for more than a day, you can substitute canola or other oil for all or part of the olive oil.
- Use a combination of Dijon and other mustards.
- Adjust the amount and type of herbs to taste.
Use 1/4 to 1/2 teaspoons of Italian seasoning for the herbs.
Nutrition values include all ingredients and the highest quantities. For example, 3 teaspoons of mustard.
Actual sodium levels will vary depending on the brand of mustard used. This recipe has about 60% less sodium than prepared dressings.
- 3 to 4 tablespoons (45-60 ml) red or white wine vinegar
- 1 to 3 teaspoon (5-15 ml) prepared ground, brown or Dijon mustard
- 2 teaspoons (10 ml) honey
- 2 tablespoons (30 ml) fresh lemon or lime juice (optional)
- 1/4 teaspoon (1.25 ml) kosher salt
- Pinch of garlic powder
- 1/8 teaspoon (0.625 ml) dried dill
- 1/8 teaspoon (0.625 ml) dried thyme
- 1/8 teaspoon (0.625 ml) dried basil
- 1/8 teaspoon (0.625 ml) dried oregano
- 1/8 teaspoon (0.625 ml) dried rosemary
- Fresh ground black pepper to taste
- 3/4 cup (180 ml) vegetable oil
- 2 tablespoons (30 ml) extra virgin olive oil
Method of Preparation
In a small bowl whisk or stir together all ingredients except oil until well combined.
Drizzle in the oil while whisking until dressing is combined.
Use immediately or place in an airtight container and refrigerate up to 2 weeks. If necessary, shake well to recombine ingredients.