Creole Honey Mustard Dressing Recipes

HONEY MUSTARD DRESSING

Steps:

• Place ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust sweet (honey), sour (vinegar) and salt to taste.
• Keep for 3 weeks in the fridge in an airtight jar. (As long as the shelf life of your ingredients is greater than 3 weeks).
• Single side salad: Drizzle over 4 big handfuls of leafy greens and other salad of choice.

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.

CREOLE HONEY MUSTARD DRESSING

Steps:

• Mix all ingredients together until smooth.
• Refrigerate for 1-2 hours before serving.
• Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

CREOLE HONEY MUSTARD

Steps:

• Sweat shallots and peppercorns in the oil; do not brown.
• Add white wine and reduce until wine is almost completely evaporated. Cool.
• Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.

HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients in a mixing bowl and mix well.
• Cover and chill before serving.

CREOLE MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together mustard and vinegar.
• Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
• Serve over simple salad greens and/or your choice of chopped raw vegetables.
• Refrigerate leftover dressing for up to one week.