Honey Mustard Salad Dressing
Sweet and tangy, honey mustard is super versatile and works with a ton of different flavors.
Sweet and tangy, honey mustard is super versatile and works with a ton of different flavors.
- Carbohydrate 38.2230167203493 g
- Cholesterol 0 mg
- Fat 28.2114333620587 g
- Fiber 2.1089166451182 g
- Protein 2.76737500769811 g
- Saturated Fat 3.71289733677254 g
- Serving Size 1 1 Serving (128g)
- Sodium 683.284335293254 mg
- Sugar 36.1141000752311 g
- Trans Fat 0.807497334236087 g
- Calories 398 calories
Step-by-step
- Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, for thicker dressings like the ranch or Italian, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
- Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Using only a jar with a tight-fitting lid eliminates specialized mixing equipment, relying entirely on kinetic energy to force oil and vinegar into suspension. Vinegar provides the necessary acidity to cut through the heavy viscosity of honey, while mustard acts as the primary emulsifying agent due to its natural mucilage content. Without adequate mechanical agitation, the phases will quickly separate.
- Whisk or shake vigorously for at least 30 seconds to ensure the extra virgin olive oil forms a stable emulsion with the apple cider vinegar.
- Allow the mixture to rest in the refrigerator for a minimum of 30 minutes, though a two-hour rest allows the sharp pungency of Dijon mustard to mellow against the sweetness of the honey.
- Store the finished dressing in a sealed glass container for up to one week at a temperature below 40 degrees Fahrenheit.
- If separation occurs during storage, vigorously shake the jar again before application to re-establish the temporary emulsion.
Emulsified condiments rely on precise ratios of fat to acid to maintain their physical structure over storage periods. Proper chilling thickens the lipid network, yielding a coating consistency that clings evenly to salad greens.
