Yield
¾ cup
Gentl + Hyers

How to Make It

Step 1

Open the lid to the mustard jar (or use a clean jar and add the 2 tsp mustard to it) and add the vinegar, olive oil, honey, garlic, ½ tsp salt, and a few grinds of pepper. Screw on the top and shake vigorously to combine. Season to taste with salt.

Step 2

Use immediately, or store in the refrigerator for up to 1 week (bring to room temperature before using, as oil tends to solidify when refrigerated).

Chef's Notes


Spin-Offs: 

For a Slightly Greek Dressing: substitute red wine vinegar for the sherry vinegar and add 1 tsp dried oregano.

For a More French Dressing: substitute white wine vinegar for the sherry vinegar and add a minced shallot and a tiny bit  of dried herbes de Provence or minced fresh thyme and/or tarragon.

For Seeded Mustard Dressing: simply add a spoonful of seeded mustard along with the Dijon.

For a Really ’80s Dressing: substitute balsamic vinegar for the sherry vinegar.

Reprinted with permission from Small Victories by Julia Turshen, photographs by Gentl + Hyers, Chronicle Books 2016.

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