Author Jean Morrison
Wholegrain Mustard and Balsamic Dressing
I love dressings on salads, especially this recipe. Easy to make - just whisk it all together until well combined and store in a small bottle in the fridge. The Wholegrain Mustard Dressing is featured on the right in this photograph. Also featured in the photos are Honey Mustard Dressing (left-side) and South-West Sauce (centre).
Cooking time: 0 minutes
Quantity: Makes 500 ml
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2 tablespoons runny honey
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons roasted garlic whole grain mustard (Masterfoods variety)
1/2 cup of oil of choice (I use rice bran oil or canola oil)
Salt and pepper to taste
Whisk all ingredients together well. Store in a small bottle in the fridge. Shake well before each use.
Makes 250 ml.
This dressing goes well with mixed salads such as Crispy Chicken & Noodle Salad
Honey is one of the oldest sweeteners ever used. It is produced by honey bees from the nectar of flowers. The flavour and colour of the honey is very much dependent on the source of the nectar and the method of production. When bees make honey they store it with the intention of consuming it themselves during times when food is scarce. Humans have been hunting for honey for over 10,000 years. The main uses of honey are in cooking, baking and as a spread. Honey is the main ingredient in the alcoholic beverage mead. Because of its properties honey preserves itself very well. Small residues of edible honey have even been found in the pharaoh's tombs.
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