This lightened-up homemade hot honey mustard dressing is easy to make, calls for real ingredients, and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients
- 1/4 cup (65 grams) Al Brown Habanero Mustard
- 3 to 4 tablespoons (65 to 85 grams) Manuka Doctor hot honey, to taste
- 3 to 4 tablespoons (45 to 60 ml) apple cider vinegar
- 1/4 cup (60 ml) extra virgin olive oil
- 1 tablespoon fresh lemon juice, optional
- 1/4 to 1/2 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
Directions
Combine the mustard, honey, apple cider vinegar, lemon juice, 1/4 teaspoon salt, and the black pepper and whisk until well blended and creamy. Whisk in the oil, and then taste the dressing. Adjust with additional salt, vinegar, or honey.
Alternatively, add all ingredients to a medium mason jar, secure the lid, and shake until blended.
Keep tightly covered in the refrigerator for up to three weeks.
Notes
Reduce the amount of olive oil to make a dipping sauce with a thicker consistency.