Honey Mustard Vinaigrette (Printable)
Tangy honey mustard vinaigrette with olive oil, Dijon, honey and garlic—perfect for salads, veggies, or marinades.
# What You Need:
→ Main Ingredients
01 - 3 tablespoons extra virgin olive oil
02 - 1 tablespoon apple cider vinegar (or white wine vinegar)
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon honey
05 - 1 small garlic clove, finely minced
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
# How-To:
01 - In a small bowl or jar, whisk together the olive oil, vinegar, Dijon mustard, honey, and minced garlic until smooth and well combined.
02 - Season with salt and freshly ground black pepper to taste.
03 - For best results, refrigerate for 10 to 15 minutes to allow flavors to meld. Shake or stir well before serving.
# Expert Tips:
01 -
- It takes literally five minutes and transforms anything it touches into something you actually want to eat.
- The honey mustard balance is that perfect sweet tang that makes people ask what you did differently this time.
02 -
- Garlic continues to intensify in the fridge so if you are making this ahead go easy on the clove or it will punch you in the face tomorrow.
- The dressing will separate as it sits which is completely normal and just means there are no weird emulsifiers in it.
03 -
- If the vinaigrette tastes too acidic add another tiny drizzle of honey rather than more oil to fix the balance.
- Using a jar instead of a bowl means you can just cap it, shake it, and store it without dirtying a whisk.