It's so easy to make just about any kind of salad dressing, and fast. Made without any preservatives, and just tastes better when you make them yourself. If you like a little zing (spicy hot) this honey mustard dressing you're sure to enjoy.
Prep Time: 5 min
Total Time: 5 min
Yield: for 2
Ingredients:
Steps:
This makes a good amount of dressing for 2 people. You can double the recipe if you need more salad dressing.
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I have all the ingredients! Ill have to try this sometime. Thank you.
15mhhm15,
Thank you, I'm glad you'll try it. I believe you're going to have a new salad dressing you can add to your favorites, I hope so anyways.
Oh, and mixing it up, it mixes best with a wisk.
We are so hooked on this dressing, and usually honey mustard dressings are sort of "flat", but the cayenne pepper and paprika give it the boost that help bring out the flavors.
Enjoy:)
Yet another realization that I've never made honey mustard dressing :o Suz, you're my missing half in the kitchen! I think I'll make this dressing for a salad along with your stuffed shells :)
Attosa,
You're such a versatile cook, I am shocked, sort of.
I have to tell you this:) I've been cooking since I was a teen,
always have enjoyed it, and my mom's words one day when I was a kid stuck with me forever.
She said many people don't cook for various reason, and they've got to go out to dinner to eat what they like, but when you cook yourself, you can have anything you want to eat, any time when you do. That's what stuck and it's true.
Well, of all the dressings I've made over the years, I didn't start making "honey mustard salad dressing" until 3ish or less years ago. That's when I began tweaking it a bit, as the standard honey mustard dressings, recipes I always thought were a bit flat, without any pizzaz, which is what got me going with something to boost it up a bit.
I can totally relate Attosa. I know once you make it, and see how it really takes less than 5 min to put together, and seriously, it's really yummy, it will be a good standby for your salads:)
Attosa,
My post "posted" before I was done revising, but I did want to say also in the first sentence, besides you being such a versatile cook,
Aww always hitting me with a punch of sweetness, you! Thank you! I LOVE LOVE LOVE what your mum said. And it is is so very true. When you can cook, all the foods are at your reach (and you save so much money). I'm starting to understand the reason why I've not made a lot of things you post is my mum really only made international cuisine, and I learned to cook from her. So, you and I make great recipe traders. Although, to be honest (and I'm half Japanese), your Japanese croquettes look way better than mine. *nudge*
I have salads at least once a day. Im making this. Thank you for posting.
Judy,
I'm so glad you're going to try it too! Let us know what you think if you would.
I'm the same with salads, if I miss a day of having a salad...well, it's rare! :)
Attosa,
Yes, I so glad we all can share recipes. I love Japanese food, my ex mother-in-law showed me how to cook the croquets but that was about as far as recipes went, and I never ate a lot of fish, just typical type foods like crab or cod, my mom didn't eat it, but she cooked it for us when we were kids now and then, but nothing extravagant as far as seafood went, and there's so much I want to learn in cooking in that area. :)
Well, I shall whip out more of my Japanese recipes for you, then! :)
Attosa, whenever you do, I'll definitely be taking notes, and looking forward to it. Thank you :)
It sometimes amazes me that we go through so many years "liking" something (such as honey mustard sauce) and never get around to making it.
And - I especially love your postings about your hummingbirds!
Can't wait to try this ... with silken tofu (instead of mayo and oil): I recently tried another recipe with tofu as a base. In the food processor? Wonderfully creamy. I can almost taste the zing of your honey, mustard and spices. Thanks for the inspiration!
I'm happy to hear you'll try this, I do think once you do, it will be a keeper.
*it can be made with a bit more kick/spicy too by adding a tad more cayenne pepper*.
The recipe I have here, it's a mild bite, but not hot. It's just right:)
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