Honey Mustard Vinaigrette For A Crowd Recipes

HONEY MUSTARD DRESSING (BETTER THAN STORE-BOUGHT)

Steps:

• Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey. I enjoy my dressing to taste more tart, so I typically add an extra tablespoon of vinegar.
• Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.
• Keep tightly covered in the refrigerator for up to three weeks.

HONEY MUSTARD VINAIGRETTE

Steps:

• Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

HONEY-MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

HONEY-MUSTARD DRESSING

Steps:

• In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

HONEY MUSTARD VINAIGRETTE FOR A CROWD

Steps:

• In a mixing bowl (or your food processor), whisk together the vinegar and mustard. You can adjust the vinegar as desired -- ie, if you prefer less tart dressing, slightly reduce the amount of vinegar and increase the mustard.
• If you're using creamed honey, you'll have to warm it up to liquify it -- then allow it to cool a bit. In a slow drizzle, whisk in the honey to the vinegar/mustard mixture.
• Whisk in the oil, also in a slow drizzle. You can adjust the oil at this point as well, adding about 3 1/2 cups then tasting and adjusting to your preference.
• Add salt to taste and freshly ground pepper.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

HONEY-BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
• Slowly whisk in oil.

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk together the vinegar and mustard and then drizzle in the honey and then the oil.
• Mix until well blended.
• Add salt to taste.
• Will last 2 weeks if stored covered and refrigerated.