This recipe is my mother’s, and after years of feeling like my dressing was never good enough, it even taste’s like hers. By changing the quantities, but keeping the proportions the same, you can make enough dressing for just one salad or for a whole weeks worth of dressing.
Basic Honey-Mustard Dressing (Makes roughly 2 cups)
1 part dijon or grainy mustard (1/3 cup)
1 part honey (1/3 cup)
1 part good balsamic vinegar (or apple cider, or white wine or …) (1/3 cup)
3 parts good olive oil (1 cup)
salt, pepper, and fresh herbs to taste
(you’ll taste the difference here with a higher quality olive oil. Save the good stuff for dipping bread or salad dressing, and keep a bottle of less expensive oil around for roasting veggies or cooking.)
Whisk mustard, honey and vinegar together at the bottom of a medium sized bowl. Add oil, continually whisking all the while. Whisking as you gradually add the oil will help the dressing emulsify, or stay together, instead of separating as oil and vinegar usually do. Additionally, the mustard acts as an emulsifier and will help keep this dressing from breaking
Keep dressing in a jam jar in the fridge for up to one week if you used fresh herbs, or up to a month if you didn’t.