Homemade Honey Mustard Vinaigrette

If you are in for healthier mustard sauce, take a look at the honey mustard vinaigrette which makes no use of mayonnaise.

5 from 1 vote

Prep Time15

Cook Time1

Recipe Cuisine Type: American

Recipe Taste: Sweet

Calories 153 kcal

Servings

Ingredients

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In a clean and dry glass bowl, add the required quantities of Dijon mustard, finely chopped garlic cloves, honey, olive oil, salt, vinegar, black pepper powder followed by thorough mixing, preferably with a whisk.
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The vinaigrette is ready for use. Store the contents in a clean and dry glass jar with a tight lid.

Secret Tips

The vinaigrette stays good in the refrigerator for 2 to 3 days. It is best when consumed immediately.
Lemon juice can also be used instead of vinegar but this decreases the shelf life.
Extra virgin olive oil enhances this vinaigrette.
Addition of Sweet Paprika or cayenne pepper adds a lovely flavor and gives it a spicy kick.

Ways to use the Honey Mustard Vinaigrette –

You can drizzle them over salad bowls, namely your rocket leaves or arugula, iceberg lettuce and Lolo roso lettuce variety that are slightly bitter in taste.
Your very own Indian style salad i.e. Kuchumber aka Mix Veggies Salad (the finely chopped version) can be accompanied with this vinaigrette instead of the regular curd and cumin combination.
Grilled Pineapples or Pears get an additional burst of flavours when drizzled with this vinaigrette.

Once The honey Mustard recipe is ready you can use the sauce as the side or dip to appetizers.

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