Honey Mustard Dressing Dip
Honey Mustard Dressing Dip
- 1/2 cup olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 1/2 tablespoons rice wine vinegar
- 1/2 teaspoon black pepper
- 1 pinch salt
- In a medium mixing bowl, add mayonnaise, yellow mustard, and honey.
- Stir in white vinegar, granulated garlic, and a pinch of salt and pepper.
- Using a whisk or spoon, mix all ingredients thoroughly until you reach a smooth, creamy consistency.
- Taste the dressing and adjust sweetness or tanginess by adding more honey or vinegar, if desired.
- Transfer the dressing to a glass jar or airtight container. Store in the fridge for up to 1 week.
- Serve cold as a dip or drizzle.
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Honey Mustard Dressing Dip
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice - 1 1/2 tablespoons rice wine vinegar
- 1/2 teaspoon black pepper - In a medium mixing bowl, add mayonnaise, yellow mustard, and honey.
- Stir in white vinegar, granulated garlic, and a pinch of salt and pepper. - Using a whisk or spoon, mix all components thoroughly until you reach a smooth, creamy consistency. - Taste the dressing and adjust sweetness or tanginess by adding more honey or vinegar, if desired.
- Transfer the dressing to a glass jar or airtight container. Store in the fridge for up to 1 week.
- Serve cold as a dip or drizzle. - Use Dijon mustard for its smooth sharpness, but you could substitute with yellow mustard for a milder taste.
- Store refrigerated for up to 1 week in a sealed container. - This dressing is not overly thick, but it is great for drizzling or spooning over grilled meats and greens. - Makes close to ¾ to 1 cup of dressing, depending on how vigorously you whisk.
- Adjust the sweetness or tanginess by varying the honey and vinegar quantities. - Store refrigerated for up to one week.
Shake well before each use. - Great as a dip, sandwich spread, or salad topper.
