Honey-mustard dressing - iii
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | tablespoons | Cider vinegar |
3 | tablespoons | Honey |
6 | tablespoons | Mayonnaise |
1 | tablespoon | Dijon mustard |
1 | tablespoon | Onion; finely minced |
2 | tablespoons | Fresh parsley; chopped |
Pinch of salt | ||
¾ | cup | Vegetable oil;olive & peanut |
Directions
Heat vinegar and honey in heavy small saucepan over low heat, stirring until honey dissolves (or use microwave). Pour into bowl and cool.
Whisk in mayonnaise, mustard, onion, parsley and salt. Gradually whisk in oil. (Can be prepared 3 days ahead. Cover and refrigerate.
Bring to room temperature before using.) NOTE: I usually make ⅔ batch. Needs more salt than indicated above ~ about ¼ tsp for the ⅔ batch. Best to consider parsley for the full batch to be about 1½ tbs instead of the 2 indicated above.
This is nice with a spinach/mushroom salad.
Makes about 1 ½ cups
Related recipes
- Beef stroganoff iii
- Bisquick mix iii
- Bran muffins iii
- Breakfast pizza iii
- Challah iii
- Chicken barbeque sauce iii
- Chicken salad iii
- Chinese fortune cookies iii
- Chocolate bread pudding iii
- Cream puffs iii
- Dog biscuits iii
- Emoticons iii
- Glogg iii
- Monkey bread iii
- Pickled eggs iii
- Rose sauce iii
- Seven-up cake iii
- Snowballs iii
- Vinegar pie iii
- Whole wheat iii (bread)