This is the honey mustard dressing of your dreams! Exceptional for more than just salads. Rest assured, no bottled grocer dressing will ever compare. Let’s find out why…
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WHY YOU WILL LOVE THIS RECIPE
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This delightful homemade honey mustard dressing is easy to make, has real ingredients and lasts up to three weeks in the fridge, and offers wide versatility across dishes. Take a look at what to serve with below.
Ways to use honey mustard dressing:
- Salad, of course!
- Baked on roasted potatoes
- Glaze on Salmon
- Over Grilled chicken
- Topped on Pork Chops
- Drizzled over Chicken Cordon Bleu Rollups
- As a dressing on Ham and Swiss Sliders
- Over Roasted Brussel Sprouts
INGREDIENTS
- ¼ cup dijon mustard, prepared (65g)
- 4 tbs honey (85 g) I always select local honey harvested in my geographical area for the benefits, in particular flavor and the added allergen relief.
- 3 tbs apple cider vinegar (45 ml) – I will always choose Braggs
- 1 tbs fresh lemon juice, (14 ml) optional for a more tangy flavor
- ¼ tsp fine sea salt (1.5 g)
- ¼ tsp fresh ground black pepper
- ¼ cup extra virgin olive oil (60 ml) – be choosy and grab a great brand
HOW TO MAKE THIS RECIPE
- First, add honey, apple cider, fresh lemon juice to a mason jar. Give it a quick whisk with a fork to dissolve the honey.
- Add the remaining ingredients. Secure the lid, and then shake until well blended.
Want Vegan Honey Mustard Dressing?
- For a vegan version, substitute the honey for pure maple syrup.
- I use both smooth and grainy Dijon, I enjoy the texture of the hearty mustard seeds.
- You can add 1 tablespoon fresh lemon juice (optional) if you’d like a bit tangier and thinner.
Equipment
- Mason Jar Ball or Kerr are great brands and use identical lids.
- Scale
A Historical Look at the Invention of Honey Mustard
The first mention of honey mustard dates back to 1720, when French chef Vincent La Chapelle wrote about a “mustard with honey” in his book The Modern Cook.
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In 1845, German-American cookbook author Louis Eustache Ude published a recipe for “honey-mustard sauce” in his book The French Cook. This recipe is believed to be the first modern version of honey mustard, and it included a combination of honey, mustard, vinegar, and butter. Ude’s recipe quickly gained popularity, and soon other versions of the condiment began to appear.
In the early 1900s, honey mustard became a staple condiment in delis and restaurants across the United States. It was served as a dip for meats and vegetables. By the mid-1900s, honey mustard had become a popular condiment in homes as well, and recipes for homemade versions like this one began to appear in cookbooks. (courtesy of The Enlightened Mindset)
RECIPE CARD
Source: https://t-tees.com
Category: WHO
