Page Contents: Recipe
Salad dressings generally come in two forms – ones where an oil and an acid are shaken together just before serving (think oil and balsamic vinegar), and ones where the oil is emulsified into a creamy texture. Honey mustard is classic emulsion salad dressing – and of course, homemade is best!
My past experiences with honey mustard dressing involved a plastic bottle from a supermarket. I then tried a broccoli, cherry tomato, feta and hazelnut salad from the Avoca cafe in Dublin, Ireland and realised what a real honey mustard dressing could taste like.
Typically, an emulsion needs quite a bit of oil to give you a thick and creamy dressing. I’ve scaled back the oil in this recipe, so it will be a little runnier. If you want a thicker version, just add more oil.
The recipe has been created for the Thermomix, but you can use a stick blender to get the same results.
Honey Mustard Dressing
Ingredients
- 1 clove garlic peeled (optional, 1/2 clove works)
- 100 g red wine vinegar
- 200 g extra light olive oil
- 2 tbsp seeded mustard (~40g)
- 2-3 tsp honey
- Salt and pepper to season
Instructions
- Put garlic in the Thermomix bowl and chop for 3 seconds | Speed 6
- Add remaining ingredients into the bowl and mix for 15 seconds | Speed 7
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[Last updated: December 8, 2013]
