Small Batch Creamy Honey Mustard Dressing
The difference between a homemade dressing that clings to every leaf and one that pools at the bottom of the bowl comes down to one thing: emulsification. This honey mustard dressing; Greek yogurt, Dijon, honey, apple cider vinegar, lemon juice, and garlic powder, is built to emulsify properly, which means the olive oil goes in last and gets worked into the other ingredients until it disperses into tiny droplets that hold the whole dressing together.
Ingredients
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Transfer all ingredients, except the olive oil, to a bowl or tall sturdy glass. With an immersion blender mix until you have a unified mixture and the salt is dissolved and spices well mixed.
- Slowly add the olive oil while the immersion blender is running. You want the olive oil to disperse into the mixture as finely as possible. (NOTE 1)
Notes
- A quick way to check your own dressing creation; dunk a leaf of lettuce or whatever vegetable (washed and dried) you use in your salad in the dressing and it should cling to it
Nutrition
Calories: 434kcalCarbohydrates: 40gProtein: 7gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gSodium: 933mgFiber: 2gSugar: 37g