My Honey Mustard House Dressing
This recipe was created because I don't like bottled dressing, so I had to do something with a bottle of ranch I had. This is what I came up with!
This recipe was created because I don't like bottled dressing, so I had to do something with a bottle of ranch I had. This is what I came up with!
- Carbohydrate 5.3467266676647 g
- Cholesterol 9.9 mg
- Fat 15.8883850001146 g
- Fiber 0.732666659517174 g
- Protein 0.895050000145924 g
- Saturated Fat 2.45905000005006 g
- Serving Size 1 1 Serving (44g)
- Sodium 358.834833333744 mg
- Sugar 4.61406000814753 g
- Trans Fat 1.12198000001671 g
- Calories 163 calories
Step-by-step
- Mix all ingredients together with your magic bullet blender or wire whisk until all is mixed well, taste and adjust according to your taste,if it needs more mustard add more if it needs more sweetness add more, if it needs salt add some..
- Refrigerate several hours.
Adding raw minced garlic directly into cold bottled dressings often results in sharp, pungent pockets that overwhelm the palate. Mashing the clove into a smooth paste with the flat side of a chef knife before incorporation distributes the volatile allicin compounds evenly throughout the base. Ranch dressing relies on an oil-in-water emulsion stabilized by egg yolks and dairy solids. Whisking heavy viscous additions like honey and mustard into that base requires mechanical force to prevent separation. A high-speed blender creates shear stress that breaks down droplets for superior suspension, whereas a wire whisk demands vigorous circular motion to achieve uniform texture.
Substitutions alter the final viscosity significantly. Liquid sweeteners such as maple syrup integrate smoothly, but granulated sugar requires prior dissolution in a small amount of warm water to prevent grittiness. Dijon mustard imparts a sharp tang through mustard mucilage, while yellow American mustard introduces higher water content that thins the mixture. Adjusting the honey-to-mustard ratio shifts the flavor profile from sweet to pungent immediately. Allowing the finished condiment to rest in the refrigerator for at least two hours lets the dried herbs hydrate fully and subdues the raw bite of the garlic. Stirelief dressings maintain peak flavor for up to five days when stored in an airtight glass container at or below 40 degrees Fahrenheit.
