Honey-Spicy Brown Mustard Vinaigrette
February 26, 2009 by Dexie Wharton
Filed under Recipes
Instead of using the store bought salad dressings that I have in the fridge, I usually try to create my own vinaigrette. After making a red wine vinegar vinaigrette for the leftover flank steak on top of a bed of organic salad, I decided to create this honey-spicy mustard vinaigrette the next day.
Bear in mind that the measurements I’m posting below are just my estimates. I am an "eyeballer" kind of cook.
INGREDIENTS : double the ingredients if you’re making for more than 2 bowls of salad.
-
1/4 cup extra virgin olive oil
-
4 tbsp spicy brown mustard
-
3 tbsp honey
-
juice of 1 quarter lemon (1 small wedge)
-
salt and pepper to taste
In a bowl, combine the mustard, honey, lemon juice, salt and pepper. Whisk everything together while slowly pouring the olive oil. Keep whisking until everything is mixed together.
Drizzle the honey-spicy mustard vinaigrette in the salad. I find that the organic salad mix is the best.
The best thing in making a vinaigrette is that you pretty much have everything in your pantry. As long as you have a bottle of extra virgin olive oil, the possibilities of salad dressings that you could create are endless.
(Image : DJW / Robust Cooking)
Looks like a tasty dressing. I’ll give it a try as I’ve started a homemade salad dressing kick.
Just one complaint. Even though I believe the philosophy that if you made it you can call it whatever you want, I felt adding the word “vinaigrette” on the end of this was deceiving as the recipe calls for no vinegar. This this is not a vinaigrette dressing, but merely Honey-Spicey Mustard Salad Dressing.
Not meaning to be snobby about it. Just had to get that editorial opinion out of my system. Keep up the good blog and tasty recipes!
Hi PukaDog, thanks for the tip. I figured since I’m using the 2 components (oil, mustard) in a basic vinaigrette and the acidity from the lemon that I could get away with calling it vinaigrette