A sharp, golden emulsion that sits somewhere between a classic French vinaigrette and something altogether more rounded. Dijon mustard and honey balance each other — one cutting, one sweet — with apple cider vinegar lifting the whole thing and raw garlic giving it backbone. It coats salad leaves properly and clings to roasted vegetables.
2tbsp
2tbsp
2tbsp
1clove
0.25tsp
0.25tsp
60ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 1clove | — | — | |
| 5 | | 0.25tsp | — | — | |
| 6 | | 0.25tsp | — | — | |
| 7 | | 60ml | — | — |
Measure the Dijon mustard into the mixing bowl.
Dijon mustard · 2 tbsp
Add the clear honey to the mixing bowl.
Clear honey · 2 tbspPour the apple cider vinegar into the mixing bowl.
Apple cider vinegar · 2 tbspLay the garlic clove flat, crush it lightly with the side of the knife, then pull away and discard the papery skin.
Garlic · 1 clove
Grate the peeled garlic clove directly into the mixing bowl on the fine side of the grater.
Add the salt to the mixing bowl.
Salt · 0.25 tspAdd the ground black pepper to the mixing bowl.
Ground black pepper · 0.25 tspWhisk the Dijon mustard, honey, apple cider vinegar, grated garlic, salt and black pepper together until evenly combined.
Pour the olive oil into the mixed dressing base.
Light olive oil · 60 mlWhisk vigorously for two minutes until the oil is fully emulsified and the dressing is thick, glossy and cohesive.
Pour the emulsified dressing into a glass jar, seal, and give it a final shake before serving. With raw garlic in it, keep it in the fridge and use within 4 days.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Measure the Dijon mustard into the mixing bowl.⏱ 10sResultDijon mustard |
| 2 | 2 tbsp | | Add the clear honey to the mixing bowl.⏱ 10sResultDijon mustard and clear honey |
| 3 | 2 tbsp | | Pour the apple cider vinegar into the mixing bowl.⏱ 10sResultDijon mustard and clear honey and apple cider vinegar |
| 4 | 1 clove | | Lay the garlic clove flat, crush it lightly with the side of the knife, then pull away and discard the papery skin.⏱ 15sResultPeeled garlic clove |
| 5 | Peeled garlic clovestep 4 | | Grate the peeled garlic clove directly into the mixing bowl on the fine side of the grater.⏱ 20sResultGrated garlic |
| 6 | 0.25 tsp | | Add the salt to the mixing bowl.⏱ 5sResultGrated garlic and salt |
| 7 | 0.25 tsp | | Add the ground black pepper to the mixing bowl.⏱ 5sResultGrated garlic and salt and ground black pepper |
| 8 | — | | Whisk the Dijon mustard, honey, apple cider vinegar, grated garlic, salt and black pepper together until evenly combined.⏱ 1 minResultMixed dressing base |
| 9 | 60 ml | | Pour the olive oil into the mixed dressing base.⏱ 10sResultMixed dressing base and light olive oil |
| 10 | — | | Whisk vigorously for two minutes until the oil is fully emulsified and the dressing is thick, glossy and cohesive.⏱ 2 minResultEmulsified honey mustard dressing |
| 11 | Emulsified honey mustard dressingstep 10 | | Pour the emulsified dressing into a glass jar, seal, and give it a final shake before serving. With raw garlic in it, keep it in the fridge and use within 4 days.⏱ 15sResultEmulsified honey mustard dressing |
| Total Time | 10 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 408kcal | |
| 1g | |
| 38g | |
| 6g | |
| 16g | |
| 14g | |
| 0.3g | |
| 1,205mg |
A sharp, golden emulsion that sits somewhere between a classic French vinaigrette and something altogether more rounded. Dijon mustard and honey balance each other — one cutting, one sweet — with apple cider vinegar lifting the whole thing and raw garlic giving it backbone. It coats salad leaves properly and clings to roasted vegetables.
What you’ll doYou will whisk Dijon mustard, honey, cider vinegar, grated garlic and seasoning together, then whisk in the olive oil until it emulsifies. The dressing is poured into a jar and sealed.
