Here are two fantastic honey mustard dressing recipes. The first dressing is made with mayonnaise, and the second is without. See what you like best- I can’t choose!
Homemade salad dressing is always great to have at hand. This dressing is one of my favorites.
Depending of the type of mustard you use, you can change the taste and the texture.
I used quality Dijon mustard, but you can use stronger or milder, light yellow or grainy brown too, it is also delicious!
The dressing with mayonnaise is milder, more kid-friendly; the other
dressing is more distinct, and stronger, especially with fresh garlic.
If you find that the fresh garlic is too strong, use ½ tsp. of dried
garlic powder instead.
If you don’t like garlic at all, just omit it- it is still a super tasty dressing! Serve together with for example a mixed salad or a green salad with walnuts and crumbled feta.
The dressing with mayonnaise is great together with Bibb lettuce and thinly sliced fresh white baby mushrooms with chopped spring onion and dill; mix with the dressing, then pack in a narrow bowl, turn out carefully on a plate as a mound.
Finally decorate the plate with sliced avocado, some chopped green onion and maybe a drizzle more of the dressing. This is how I enjoyed it on a tavern in Athens a beautiful summer day. Yum!
Mix all ingredients in a small bowl. Serve. Store the dressing for 5 days in for example a screw cap jar in the fridge.
Put all ingredients in a small blender, and just mix it all. Season with salt and pepper and refrigerate for 30 min. before serving to let all the flavors develop. Shake well before serving.