Creamy Honey Mustard Dressing

Another recipe transfer. I realize it probably doesn't matter to you whether the recipe is new or transferred, but telling you it's a transfer makes me feel like I'm making progress on the mildly daunting task of moving so many recipes over to the the new blog. Thanks for your patience with my quirks. :)

As you might already know, I am big on salads and maybe even bigger on homemade dressings. And it's every bit as much about flavor as health. Well, maybe slightly more...

There's something about a homemade dressing made with a few thoughtfully combined ingredients, and without the texture and flavor muck that results from a certain industrial cocktail of gums and stabilizers, that allows the ingredients of your salad to sing. And it really will get you looking forward to eating raw veg, which is so good for your bod.

(I do sometimes use a teeny, tiny bit of xanthan gum to emulsify, but not enough to affect the experience of the dressing. A topic for another post, however...)

This Creamy Honey Mustard Dressing is a favorite in our house, and even my mustard hating Joey likes it. :)

Creamy Honey Mustard Dressing
Time: 15 minutes
Makes about 1/2 cup

- 1.5 Tablespoons minced shallots (or onions if you don't have shallots)
- 2.5 Tablespoons mayo
- 1.5 Tablespoons mustard (I usually do half brown, half yellow, the yellow more for color than flavor, but you can use whatever kind you like.)
- 1.5 Tablespoons honey
- 2 Tablespoons vinegar (cider, red wine, white wine, or distilled white all work fine)
- 2 Tablespoons water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 to 3 Tablespoons oil (olive, veg, grapeseed, canola all work fine)

Whisk everything but the oil together thoroughly. Taste and adjust seasoning if needed. (It's hard to detect seasoning when oil coats your buds.)

Add oil and whisk thoroughly again.

Enjoy. :)




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