Saturday, March 12, 2005

Honey mustard salad dressing

My SO combined a few honey mustard recipes found online (including a recipe on Alton Brown's Good Eats site) to create a delicious and easy-to-make honey mustard dressing. This dressing has the right mix of tanginess and sweetness for us, along with a hint of creaminess thanks to the mayonnaise. Even with the added mayonnaise this dressing is still lower in fat than many dressings available (e.g., oil and vinegar is traditionally 2:1 oil:vinegar). We mixed up a new batch this afternoon for a spinach, tomato, and onion salad, so it seemed like a good pick for this week's end-of-the-week recipe blogging post.

1/2 cup honey
1/4 cup whole-grain mustard
1/4 cup mayonnaise
3 tablespoons rice vinegar
2 tablespoons jalapeno mustard

1. Whisk all the ingredients together in a bowl.
2. Let sit for a few minutes.
3. Serve.

The ingredients are fairly flexible, so modify as desired.

The jalapeno mustard we use is a yellow mustard that has little flecks of jalepenos in it; it's not terribly spicy, so just about any yellow seedless mustard should work.

We make our own whole-grain mustard from yellow and brown mustard seeds (see the recipe here), but if you don't have that available, you could substitute commercial whole-grain mustard or dijon mustard in place of both the whole-grain mustard and jalapeno mustard, adding a bit less than is called for. 1/3 cup total of dijon mustard would probably make a good substitute for both the whole-grain mustard and jalapeno mustard (though we haven't tried it).

[Updated December 2007 to add a link to our homemade mustard.]

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