Honey Mustard Vinaigrette Dressing - Ready in Minutes!
This simple Honey Mustard Vinaigrette recipe is a lighter change of pace from heavy, mayo-based sauces. A healthier twist on an old classic.
Servings 4
Calories 82kcal
Ingredients
- ¼ cup honey
- ¼ cup mustard
- 2 tsp roasted rosemary garlic puree *or 1 clove garlic, very finely minced
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- ¾ cup roasted garlic rosemary olive oil *or extra virgin olive oil
- sea salt and pepper to taste
Instructions
- Combine ingredients in blender and pulse until emulsified.
- Store refrigerated in a glass jar for up to 2 weeks.
- Shake well before using!
Video
Notes
- You can easily store this recipe in your fridge. I like to use mason jars with a tight-fitting lid for storage. They are glass which makes them non-toxic and you can use them again and again. Plus they all match and look cute. This recipe will keep for up to a week in the refrigerator.
- Give the jar a really good shake before use. The oil and vinegar will naturally separate so you want to emulsify them again before enjoying.
- Use dijon mustard for a sharp tangy flavor or substitute stone ground mustard for a milder taste. The difference between the two is with dijon mustard the seed is ground up releasing the spice and with the stone ground, most of the mustard seed remains whole.
- Serve over lettuce greens as a salad dressing. It is also delicious drizzled over roasted brussels sprouts.
- Use this honey mustard dressing as a marinade for protein such as chicken or salmon.
Nutrition
Calories: 82kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 178mg | Potassium: 61mg | Fiber: 1g | Sugar: 18g | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg