Creamy Honey Mustard Dressing
A thick, glossy honey mustard that emulsifies properly and stays that way in the fridge. Whisk it by hand in ten minutes, then thin it for salad or leave it as-is for dipping.
Ingredients
The Mustard Base
- ¼ cup Dijon mustard
- 1 tablespoon yellow mustard
- 3 tablespoons apple cider vinegar
- 1 tablespoon mayonnaise (optional, for extra insurance)
- 1 small garlic clove, grated on a microplane
Oil and Seasoning
- ½ cup neutral oil, such as grapeseed or light olive oil
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 to 3 tablespoons cool water, for thinning
From the Hive
- ¼ cup Go Honey 100% Pure & Raw Honey
Instructions
Loosen the Honey
Raw honey is thick and often crystallized, and it will not blend evenly straight from a cold jar. Stand the sealed jar in a bowl of warm tap water — around 105°F, never hot — for ten minutes until it pours in a smooth ribbon. Skip the microwave, which overheats the honey in seconds and flattens its flavor.
Build the Base
In a medium bowl, whisk the Dijon, yellow mustard, vinegar, grated garlic, mayonnaise if using, salt, and pepper until completely smooth. The Dijon does the real work here — its mucilage is what holds oil and water together — while the yellow mustard adds that familiar tang and color.
Sweeten the Base
Add the honey to the cold mustard base and whisk for about 30 seconds until the mixture is uniform and slightly paler. Nothing in this dressing is ever heated, so the honey's floral character carries straight through to the plate.
Stream In the Oil
Set the bowl on a damp towel so it stays put, then add the oil a few drops at a time while whisking hard. Once the mixture visibly thickens and turns opaque — roughly the first two tablespoons — you can slow it to a thin steady stream and pour in the rest over about a minute.
Set the Consistency
What you have now is dip thickness: it should mound on a spoon and cling to a chicken tender. For a pourable salad dressing, whisk in cool water one tablespoon at a time until it ribbons off the whisk, usually two to three tablespoons.
Taste and Store
Taste on a lettuce leaf rather than off the spoon, since the dressing always reads sweeter on its own. Adjust with a splash more vinegar for brightness or a spoonful more honey for roundness, then transfer to a jar and refrigerate. The fresh garlic is what sets the clock here, so use it within a week.
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