Homemade Honey Mustard Vinaigrette
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If you are in for healthier mustard sauce, take a look at the honey mustard vinaigrette which makes no use of mayonnaise.
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Ingredients
- 1 clove Garlic finely chopped
- 3 tbsp Dijon Mustard
- 1 ½ tbsp Honey
- 2 tbsp Olive Oil
- ½ teaspoon Salt
- 1 teaspoon White Vinegar
- ¼ teaspoon Black Pepper Powder
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Instructions
- 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.
- The vinaigrette is ready for use. Store the contents in a clean and dry glass jar with a tight lid.
Notes
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.
- 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.
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Recipe Nutrition
Calories: 153 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 4 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.01 g | Sodium: 1909 mg | Potassium: 110 mg | Fiber: 3 g | Sugar: 27 g | Vitamin A: 98 IU | Vitamin C: 1 mg | Calcium: 47 mg | Iron: 1 mg
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