The honey mustard vinaigrette It is the perfect dressing for countless salads. It goes wonderfully with the classic lettuce and tomato, but it also brings a lot of life to all kinds of vegetables, fish, shellfish and white meat cooked on the grill or steamed.
The word “vinaigrette” comes from the French vinaigrette, which is nothing more than the diminutive of vinaigre, that is, “vinegar”. It’s one of those basic recipes that cannot be missing in any self-respecting recipe book. Preparing it properly, whether in its classic formula or in the version with mustard and honey, is a matter of sewing and singing.
Put the honey in a bowl and we warm slightly in the microwave (we can also do it in a saucepan). Enough to make it loose and lose consistency. Add the lemon juice, apple cider vinegar and stir.
Then add the oil, mustard and a couple of turns of the pepper mill. We beat with a rod spoon vigorously, until obtaining an emulsified and creamy vinaigrette. We can do this operation by shaking the ingredients inside a jar with a screw cap.
We save the vinaigrette in the fridge until ready to use, where it will take on body and consistency. If it loosens (which should not happen if it is well emulsified) we shake or beat it again and that’s it.
With what to accompany the mustard and honey vinaigrette
This honey mustard vinaigrette It is ideal as a salad dressing, but also as a sauce to accompany vegetables, fish, shellfish and white meat, as we mentioned in the introduction. It is very versatile. It can be prepared with just lemon juice, just with apple cider vinegar or use both in the proportion that best suits you.
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