Mustard is a new thing at our house. I didn’t like it as a kid – so I thought my kids would follow suit. Thus, it stayed out of our fridge for years. But as we slowly ventured into new tastes, I realized that a little mustard is wonderfully tangy. Here’s a great dressing and dip that I make a few times a month. My five year old loves it. I even send this dressing in his lunch with raw veggies. We’ve also used in as a spread on grilled cheese sandwiches with spinach. So. Good.
You are about to be liberated from the bottled version, so you can make it exactly the way that makes your taste buds sing. Here’s the ingredients from the last bottle of Honey Mustard we bought at the store:
Ingredients: SOYBEAN OIL, VINEGAR, WATER, SUGAR, HONEY, DIJON MUSTARD (VINEGAR, MUSTARD SEED, WATER, SALT, WHITE WINE, CITRIC AND TARTARIC ACIDS, SPICES), MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF SALT, EGG YOLKS, MUSTARD SEED, SORBIC ACID AND CALCIUM DISODIUM EDTA AS PRESERVATIVES, NATURAL FLAVOR, CARAMEL COLOR, DRIED ONIONS, SPICE, BETA CAROTENE (COLOR). CONTAINS: EGG. (Source: Kraft.com)
I hate paying for loads of soybean oil and more sugar than actual honey. So I don’t anymore. Here’s a shot of the mustard I used in this recipe. It’s the generic brand of mustard from Safeway. I’ve also used Gray Poupon when I feel fancy and nostalgic for 1980s commercials. However, when I use Gray Poupon, my kids think the dressing is too spicy.
I whisk together mustard with honey with a bit of salt and garlic powder. I finish with a few glugs of extra virgin olive oil until I get the consistency I want.
Drizzle over some greens. This salad is another by product of fridge scrounging. I’ve got a bed of spinach, apples, broccoli, and pecans. For my fellow omnivores, this salad would rock with a bit of roasted chicken and feta.Honey mustard makes a great dip for roasted veggies, like asparagus. We also love it with sweet potato fries and chicken fingers.
- 1/3 Cup Mustard (Yellow or Dijon)
- 1-2 Tablespoons Honey
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Salt
- 1-3 Tablespoons Extra Virgin Olive Oil
- Whisk first four ingredients together. Taste. Drizzle extra virgin olive oil until you reach a consistency you like. Add more honey or salt based on the direction of your taste buds. Store dressing in the fridge for up to two weeks. Serve as a salad dressing or as a dip for veggies, fries, or chicken.
This recipe easily doubles and stores well in the fridge.