Usually when I order a salad at a restaurant I choose Honey Mustard Dressing. I’m not a huge fan of Ranch or Blue Cheese and Vinaigrette is what I have at home mostly. However, a few years ago I found a recipe that I adapted to replicate the same flavor I was use to in restaurants and now I can have it whenever I want.
All it takes is a few real ingredients and about five minutes – and then maybe you, too, could have this fancy-schmancy labeled bottle full of homemade dressing. But only if you can do this good of job with a calligraphy pen. I’m sure you’d be shocked to find out that I’ve never even taken any classes.
When I picture the rows of bottled dressings I used to have in my pantry and fridge, this definitely qualifies as a pantry basic along with the other homemade salad dressings in the Pantry Basics Series. It all starts with six very basic ingredients: honey, olive oil, rice vinegar (or apple cider vinegar), Dijon mustard, lemon, and garlic. Think about this the next time you’re tempted to grab a bottle of dressing from the shelf- even the organic ones tend to have a lot of ingredients (organic modified food starch, anyone?).
Once you get your ingredients, it’s just five minutes in a blender. Add most of the ingredients, blend, and then add the oil as it blends. Pouring the oil in while the machine is running emulsifies all the ingredients together and thickens the dressing. All in less than a minute!
Honey Mustard Dressing
- 1/4 c. honey
- 1/4 c. Dijon
- 1 clove garlic, minced
- 2 Tb. lemon juice
- 1/3 c. rice vinegar (or apple cider vinegar)
- 3/4 c. olive oil
- 1/4 tsp. salt (or to taste)
- Combine all the ingredients except the olive oil and salt in a blender (or food processor). Blend until mixed, about 30 seconds.
- With the motor running, add the olive oil in a slow stream, blending until the dressing is smooth and creamy.
- Taste and add salt if desired.
- Note: This dressing also makes a good marinade for pork and chicken before grilling, too- a nice change from regular BBQ sauce.
Makes about 1-1/2 cups