The classic vinaigrette with extra mustard and a spoonful of honey: sweeter, thicker and clings better to leaf salad than the plain version. One of the most popular dressings.
Honey mustard dressing
Vinaigrette au miel et à la moutarde
Honey mustard dressing
Vinaigrette au miel et à la moutarde
Method
01
Base
Whisk the mustard, honey, vinegar, salt and pepper in a bowl until smooth and even.
02
Emulsify
Whisk in the oil in a thin, steady stream, whisking all the while, until a thick, creamy emulsion forms that no longer separates.
03
Season
Taste and adjust the balance: more honey for a sweeter dressing, more vinegar for extra sharpness.
04
Rest
Leave to stand for 10 minutes so the mustard releases its full, piquant flavour into the rest of the dressing.
05
Use
Shake or whisk well again just before using; the emulsion may separate slightly during storage.
Tips & notes
Use runny honey that mixes easily; crystallised honey doesn't dissolve well in cold oil and leaves lumps in the dressing. Keeps for 3–5 days, covered, in the fridge.
Chef's tip
This dressing also works very well as a marinade: leaving chicken or salmon in it for half an hour before grilling gives a lovely glossy crust thanks to the honey.
Variations
- With tarragon – Finely chopped tarragon for a more French character.
- Spicier – A pinch of cayenne pepper or a dash of sriracha.
- With lemon – Replace part of the vinegar with lemon juice.
Contains:
Mustard
Sulphites
Serve with
- Grilled chicken salad
- Goat's cheese
- Spinach salad
- Grilled vegetables
- Coleslaw
| Calories | 687 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 11 g |
| Fat | 72 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
