Honey Mustard Dressing
Servings: 4 - 6 people
- ¼ cup (60 grams) extra virgin olive oil
- 2 tablespoons (30 grams) lemon juice
- 2 teaspoons (10 grams) mustard American or Dijon mustard
- 1 tablespoon (15 grams) honey or maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon (3 grams) salt
- 2 twists black pepper
BOWL METHOD
- Add all ingredients to a small bowl, whisk fast for about 1 minute until well combined.
- They should turn into one well-emulsified liquid. Taste and adjust based on your preference.
JAR METHOD
- Add all ingredients to a small jar and close it with a lid.
- Shake it vigorously for 30 seconds until well combined. Taste and adjust before serving.
Nutrition information is for 1 generous serving of honey mustard dressing out of 4 servings.
TIP
Take this recipe as a guideline and adjust the amount of the ingredients based on your taste. You might like a sweeter flavor while others might prefer it more acidic.
Some like it with fat to acid ratio as high as 4:1 (that is, 4 parts of oil for 1 part of lemon juice or vinegar), others like it with a 1:1 ratio (that's a lot more acidic).
We like a 2:1 fat-to-acid ratio, but again, make it, taste it, and adjust it!
SUBSTITUTIONS
- Honey: substitute maple syrup or agave syrup for honey to make this recipe vegan. Maple syrup is slightly less sweet so you might need to add a bit more.
- Mustard: you can use American or Dijon mustard. Dijon mustard is slightly more pungent and spicy than American, so you might want to use a bit less.
- Garlic powder: substitute fresh grated garlic (about 1/2 clove) for garlic powder.
- Lemon juice: substitute apple cider vinegar, white wine vinegar, red wine vinegar, or orange juice for lemon juice. Keep in mind that orange juice is sweeter.
ADD-INS
- Fresh herbs: try adding 1 - 2 tablespoons of finely chopped parsley, dill, chives, basil, cilantro, or mint.
- Dried herbs: try adding 1/2 to 1 teaspoon of dried oregano, thyme, mint, dill, or Italian seasoning.
- Spices: try adding 1/2 teaspoon of ground cumin, and 1/2 teaspoon of paprika.
MAKE AHEAD & STORAGE
- Make ahead: this is an excellent recipe to make ahead of time and keep in the fridge for meal prep for the whole week. Whisk it or shake it well before using it.
- Refrigerator: keep the honey mustard dressing in the fridge in seal jar or airtight container for up to a week.
- Freezer: transfer the dressing into a freezer-friendly jar and freeze for up to 6 months.
- Thaw: defrost it in the refrigerator over several hours or in the microwave for a few seconds. Whisk or shake well before use.
