Honey Mustard Vinaigrette (Printable Version)
Tangy and sweet vinaigrette perfect for salads, roasted vegetables, and grilled meats. Ready in just 5 minutes.
# What You Need:
→ Main Ingredients
01 - 3 tablespoons extra virgin olive oil
02 - 1 tablespoon apple cider vinegar (or white wine vinegar)
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon honey
05 - 1 small garlic clove, finely minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, and minced garlic until smooth and well combined.
02 - Season with salt and freshly ground black pepper to taste.
03 - For best results, refrigerate for 10-15 minutes to allow flavors to meld. Shake or stir well before serving.
# Helpful Hints:
01 -
- It comes together in about three minutes and tastes exponentially better than anything from a bottle.
- The honey and Dijon combination creates this magical emulsion that clings to every leaf instead of pooling at the bottom of your salad bowl.
02 -
- Garlic gets stronger the longer it sits in an acidic dressing, so if you are making this ahead, use half a clove or you will be surprised by its intensity the next day.
- If your dressing separates in the fridge, just shake the jar hard or give it another quick whisk and it will come right back together.
03 -
- Add the oil in a slow stream while whisking if you want the most stable emulsion possible.
- A tiny pinch of sugar can rescue a dressing that tastes too acidic without throwing off the balance.