Honey Mustard Dressing Recipe with Garlic
The addition of garlic to this honey mustard dressing gives it a really sophisticated flavor, because the garlic is so good with the other ingredients. All the sweetness in this honey mustard dressing recipe comes from the honey and balsamic vinegar, while the mustard and cider vinegar add a wonderful piquancy to the recipe.
If you do not have a food processor you can use a blender to make this, or simply shake everything together in a large jar. If you are doing that, you will need to ensure the garlic is finely minced before you begin, else you will get big lumps of it in the finished dressing, and that will not be nice.
This dressing is very simple to make and you can use Dijon mustard if you have it. Also you can use a different kind of oil if you prefer. Feel free to adapt this recipe to your own taste. The reason why a honey mustard dressing recipe is such a classic is that the combination of sweetness and acidity (honey and mustard) is such a magical one. Try this dressing with grilled fish or with chicken tenders. It is also lovely drizzled over mixed salad leaves or served as a dip with breadsticks.
- 1 tablespoon honey
- 1 tablespoon French mustard
- 2 tablespoons cider vinegar
- 1 teaspoon balsamic vinegar
- 1 minced garlic clove
- 6 tablespoons sunflower oil
- Salt and black pepper, to taste
- Put the honey, mustard, balsamic vinegar, and cider vinegar into the food processor.
- Whiz it for a few seconds.
- Drizzle the olive oil through the funnel with the motor still running.
- Season it with salt and pepper.
Making this honey mustard dressing is easy, and you just need to add the ingredients to a food processor and let them all come together. French mustard is used in this recipe, along with honey, two kinds of vinegar (one is balsamic vinegar, so expect the dressing to look a little darker than your standard honey mustard dressings) and garlic, for an exquisite and elegant flavor. Try this over greens, perhaps adding some smoked salmon and hard-boiled egg slices to the plate, along with some capers perhaps. Sliced apples and crumbled feta would finish off such a salad beautifully.
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