I describe this as country because I use plain ol’, ordinary, everyday yellow mustard instead of the more commonly used Dijon mustard in this dressing. The variety of mustard available on the grocery store shelf is impressive. More often than not, I reach for yellow mustard. It’s dependable, familiar and versatile. Plus, it stands up well to add ins and modifications. You can start with yellow mustard and wind up with something completely different yet still wonderful.
Unless I know that the amount of dressing or sauce I’m making will be used within a day or two, I opt for garlic powder and onion powder instead of fresh ingredients. Use of powder instead of fresh will extend the refrigerator shelf life. Without using fresh items, the shelf life of this dressing is the same as it would be for mayonnaise or mustard. I don’t know about you, but I’ve never thrown away mayonnaise or mustard because it went bad in the refrigerator.
My granddaughter, Ella, loves honey mustard as a dipping sauce for chicken tenders. I’ve never made this for her but I’ll have a chance to this summer. I can’t wait to see her reaction. I’ve never been so excited about mustard.
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Country Honey Mustard Salad Dressing
yield: approx 3/4 pint
There are many uses for this other than salad dressing. Use it as a marinade for chicken and fish, a dipping sauce, a sandwich spread and an ingredient in other sauces. If you make BBQ sauce, add a big dollop of this to your recipe. Brush it on vegetables before grilling. If the idea of a teaspoon each of garlic and onion powder seems too much, start with a 1/2 teaspoon of each and taste after a few hours. Add more then, if you’d like. Or, go for the gusto and add it all at once. I don’t find them overpowering. They add wonderful flavor.
3 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Whisk all ingredients together. Cover and store in refrigerator. Let sit for at least 4 hours before using. Overnight is better.
Country Honey Mustard Salad Dressing
Ingredients
- Country Honey Mustard Salad Dressing
- yield: approx 3/4 pint
- There are many uses for this other than salad dressing. Use it as a marinade for chicken and fish a dipping sauce, a sandwich spread and an ingredient in other sauces. If you make BBQ sauce, add a big dollop of this to your recipe. Brush it on vegetables before grilling. If the idea of a teaspoon each of garlic and onion powder seems too much, start with a 1/2 teaspoon of each and taste after a few hours. Add more then, if you'd like. Or, go for the gusto and add it all at once. I don't find them overpowering. They add wonderful flavor.
- 1 cup Duke's mayonnaise
- 3 tablespoons honey
- 3 tablespoons yellow mustard
- 1 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- Whisk all ingredients together. Cover and store in refrigerator. Let sit for at least 4 hours before using.
Liz says
Sounds very nice. Thank you and have a great Sunday.
Jackie Garvin says
Thank you, Liz.
poojanadkarni says
Loved it.
Jackie Garvin says
Thank you.
Becca @ Amuse Your Bouche says
This looks brilliant – I’m getting bored of my usual lemon vinaigrette so will try this next time I make salad instead!
Jackie Garvin says
Becca,
I’m on a salad dressing making kick because I eat a lot of salads and get gorged out of the same old salad dressing. Hope you give it a try!
Melissa says
Ah, my favorite dressing, dipping sauce and sandwich spread!
Jackie Garvin says
It’s pretty dadgum good, Melissa. Thanks for stopping by.
sara says
This sounds fantastic. I love homemade dressings!
Jackie Garvin says
Thank you. Thanks for stopping by, Sara.
Wandercooks says
Awesome tips thanks for that. I’d never considered about using powdered ingredients to increase the refrigerator shelf life! Not that we’d need it in our household haha – that dressing would be gone in a night! 😛
Jackie Garvin says
Wandercooks,
If you ever need to use that tip, you’ve got it! Thanks for stopping by.
Diana says
OMGoodness it’s delicious and is wonderful with anything! Everyone always asks for the recipe and loves your site!
An acquaintance makes a dressing much like this, but uses pan drippings from baked chicken in place of the vegetable oil and adds thyme.
Jackie Garvin says
Hi Diana! Thank you for your comment. My seven year old granddaughter loves this dressing. Your friend’s idea about chicken pan drippings and thyme is a great option. I love to roast potatoes in chicken pan drippings but I’ve never thought about using the drippings in a sauce or dressing. Thanks for the tip!