https://letthebakingbegin.com/honey-mustard-dressing/
1 - I've made this several times and never bothered to graduate it. I don't think I ever changed the recipe from this version.
2 - It's been a long time since I've last made this and I felt it was overly salty.
1 tbsp Dijon mustard
1/8 to 1/4 tsp beef stock concentrate
1 tbsp honey or maple syrup
3 tbsp Balsamic vinegar, lemon juice or other vinegar
1/3 cup olive oil
1 1/2 tsp salt
Pepper to taste
1 clove garlic optional
A spoonful of red wine vinegar
1 tbsp Dijon mustard
1/8 to 1/4 tsp beef stock concentrate
1 tbsp honey or maple syrup
3 tbsp Balsamic vinegar, lemon juice or other vinegar
1/3 cup olive oil
Pepper to taste
1 clove garlic optional
A spoonful of red wine vinegar
- Mix up Dijon, stock powder, honey and balsamic vinegar. Whisk in the oil gradually. Season. For additional sharpness add a little of red wine vinegar, to taste. Adjust the seasonings as necessary.
- The basic ratio for vinaigrette is 1 part vinegar to 2 parts oil, but because the sharpness of vinegars varies so much, it's really safest to operate on the basis of taste. If you use a Tablespoon of red wine vinegar, you'll need at least 1/4 cup/60 ml oil.
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