Honey Mustard Dressing
A tangy-sweet mustard vinaigrette blended with lemon, vinegar, honey, and olive oil for salads, bowls, vegetables, or dipping.
Prep 5 min · Makes about 1 1/4 cups
Ingredients
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon grainy mustard
- 1 1/2 teaspoons honey, or to taste
- 3/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 3/4 cup olive oil
Directions
- Add the lemon juice, vinegar, Dijon mustard, grainy mustard, honey, salt, and pepper to a blender. Blend on medium speed for 5 seconds.
- Take the center plug out of the blender lid. With the blender running on medium-low, pour in the oil in a slow, steady stream. Put the plug back in place, then gradually turn the speed up to high. Blend for 10 to 15 seconds, until the dressing comes together and looks emulsified. Taste, then adjust with more salt, pepper, or honey if you’d like.
- Transfer the dressing to a glass jar and refrigerate for up to 2 weeks.