Honey Mustard Dressing
(Without Using Mayo)
Ingredients:
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup extra virgin olive oil
2 Tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne powder
1/4 teaspoon dried chives (or more to taste)
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1/4 cup Dijon mustard
1/4 cup extra virgin olive oil
2 Tablespoons apple cider vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne powder
1/4 teaspoon dried chives (or more to taste)
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Directions:
Add all ingredients to a small bowl and whisk to combine. Alternatively, add all ingredients to a glass jar with a tight-fitting lid and shake to combine.
Serve immediately or refrigerate for up to 4 weeks.
Serve immediately or refrigerate for up to 4 weeks.
Notes:
Let refrigerated dressing sit out at room temperature for 15 minutes before serving, shaking, or mixing to recombine.
Use for an easy salad dressing, or as a great spicy dipping sauce for chicken or veggies.
I use Grey Poupon, but any good mustard will do. For crying out loud though, don't use the yellow stuff in the plastic squeeze bottle. Have a little dignity.
As usual, since I have access to so many varieties of peppers here (and apparently a high tolerance for scoville units), I use habañero powder instead of cayenne. That's just me.
Pro tip: DON'T DISCARD THE OLIVE OIL FROM YOUR JAR OF SUN-DRIED TOMATOES! You bought a jar of sun-dried tomatoes to make Tuscan Chicken and don't know what to do with the oil. It's a danger to your plumbing if you (*shudder*) dump it down the drain, and a terrible waste! Use the olive oil they're packed in for dressings or cooking and get a bonus blast of umami flavor.
Use the highest quality olive you can get (or afford). Avocado oil or grapeseed will do in a pinch though. The better the ingredients, the better the flavor. Wow. Profound. Somebody should write that down. Oh. I guess I just did...
Use for an easy salad dressing, or as a great spicy dipping sauce for chicken or veggies.
I use Grey Poupon, but any good mustard will do. For crying out loud though, don't use the yellow stuff in the plastic squeeze bottle. Have a little dignity.
As usual, since I have access to so many varieties of peppers here (and apparently a high tolerance for scoville units), I use habañero powder instead of cayenne. That's just me.
Pro tip: DON'T DISCARD THE OLIVE OIL FROM YOUR JAR OF SUN-DRIED TOMATOES! You bought a jar of sun-dried tomatoes to make Tuscan Chicken and don't know what to do with the oil. It's a danger to your plumbing if you (*shudder*) dump it down the drain, and a terrible waste! Use the olive oil they're packed in for dressings or cooking and get a bonus blast of umami flavor.
Use the highest quality olive you can get (or afford). Avocado oil or grapeseed will do in a pinch though. The better the ingredients, the better the flavor. Wow. Profound. Somebody should write that down. Oh. I guess I just did...