Honey mustard vinaigrette is warm liquid honey whisked with lemon juice and apple cider vinegar, then emulsified with olive oil, Dijon mustard, and freshly ground black pepper. It takes 15 minutes of preparation and 5 minutes to warm the honey, and makes 4 servings.
A basic of home cooking and the perfect dressing for countless salads, vegetables, fish, and white meats.
How to Make Homemade Vinaigrette?
Use quality ingredients: good olive oil, artisan apple cider vinegar, and natural honey. Whisk vigorously or shake in a jar to emulsify.
Nutritional Information
Each serving of honey mustard vinaigrette contains approximately 215 kcal, 5 g of carbohydrates, 22 g of fat, 0 g of protein, 0 g of fiber, 4 g of sugars, 0 mg of cholesterol, and 60 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Honey Mustard Vinaigrette Recipe
Preparation: 15 minutes
Cooking: 5 minutes
Servings: 4
Ingredients
- 90 ml (⅓ cup + 1 tablespoon) of olive oil
- 30 ml (2 tablespoons) of apple cider vinegar
- 15 ml (1 tablespoon) of lemon juice
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey
- Black pepper
Instructions
- In a medium bowl, warm the honey slightly in the microwave or a water bath until fully liquid. Add the lemon juice and apple cider vinegar and stir with a spoon or whisk until combined.
- Add the olive oil, Dijon mustard, and freshly ground black pepper and whisk vigorously until emulsified and creamy. You can also shake it in a screw top jar.
- Store in an airtight container in the fridge and use it to dress salads, cooked vegetables, fish, seafood, or white meats.
Additional Tips
Add the oil slowly
Drizzle the oil in a thin stream while whisking for a creamier emulsion.
Try other honeys
Chilean ulmo or quillay honey change the balance; adjust the vinegar to your salad.
Shake before using
If it separates, shake it in a closed jar for 30 seconds.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Dijon mustard | Whole grain mustard | 1 tablespoon | Rustic texture |
| Apple cider vinegar | White wine vinegar | 30 ml | Sharper |
| Honey | Maple syrup | 1 tablespoon | Vegan |
| Lemon juice | Orange juice | 15 ml | Sweeter |
Frequently Asked Questions (FAQs)
1. How long does it keep in the fridge?
Up to a week in an airtight container. If the oil solidifies, let it sit a few minutes at room temperature and shake.
2. Which mustard is best?
Dijon for its strength and emulsifying power, or whole grain mustard for a rustic look.
3. Can I replace the honey with a sweetener?
Honey adds body as well as sweetness; a liquid sweetener makes a thinner dressing that clings less to the leaves.
4. Why has my vinaigrette separated?
It is natural. Shake it in a closed jar for 30 seconds and the emulsion re forms.
Did You Know?
The word vinaigrette comes from French and is simply the diminutive of vinaigre, vinegar.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Peruvian Pollería Vinaigrette Recipe
- Homemade Apple Cider Vinegar Recipe
- Hearts of Palm Salad Recipe
- Chilean Spring Rolls Recipe
