Honey Mustard Vinaigrette
Tangy honey mustard vinaigrette has become my go-to salad dressing. It comes together quickly with household staples and is a major crowd-pleaser!
Servings: 9
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- ¼ cup honey
- 2 tablespoons Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
Instructions
- Add olive oil, vinegar, honey, mustard, salt and pepper to a small jar or container with tightly fitting lid. Shake well to combine.½ cup extra virgin olive oil, ¼ cup white balsamic vinegar, ¼ cup honey, 2 tablespoons Dijon mustard, ⅛ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper
- Alternate method: Measure the vinegar, honey, mustard, salt and pepper into a small bowl or measuring cup. Add olive oil slowly while whisking until dressing emulsifies.
- Taste and season with additional salt and pepper, if necessary. Refrigerate until ready to use.
Video
Notes
- Storage: Vinaigrette will keep in the refrigerator for up to a week. If the olive oil congeals because of the cold temperature, allow the vinaigrette to come to room temperature (15 minutes), and shake well. Another method is to remove the lid, microwave for 10 to 15 seconds, replace the lid, and shake well.
- Yield: Makes a bit more than a cup of dressing, about 9 oz.
- Recipe revised 10/13/2022.
Nutrition
Serving: 2tablespoons | Calories: 143kcal | Carbohydrates: 9g | Protein: 0.2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 71mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg
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