Easy honey mustard dressing

Honey mustard dressing is a favorite among many. A delicious condiment for salads and dipping to marinades and glazes; this sweet and savory concoction is quite easy to make from scratch. The variations on the dressing themes encompass ingredients and preparations.

In dressing form it is light fare, so as to enhance the flavor of the salad or the usual dipping of the chicken tender.  Remember to make enough to use as a marinade or glaze for your chicken and ham throughout the week.

Honey mustard will keep well, and for about a week, when refrigerated properly.

A sweeter version:

1 cup of extra virgin olive oil
1/4 cup of Dijon mustard
1/2 cup of Honey

In a bowl whisk together the honey and mustard. When both are combined, drizzle in the olive oil while whisking quickly. This causes emulsion, a complete combination of the ingredients.

Drizzle onto your spring mix salad, add sliced and lightly buttered baguette on the side with iced tea and enjoy a light summer lunch.

A savory version:

1 cup of extra virgin olive oil
1/4  cup of course grain mustard
1/2 cup of Honey
1 teaspoon of white wine vinegar

Again, in a bowl whisk together the honey and mustard. When both are combined, drizzle in the olive oil while whisking quickly.

This one is wonderful over a romaine salad adorned with grape tomatoes, hardboiled egg wedges, sliced red onion and cubes of baked ham. A hearty tomato juice garnished with celery and you are having a meal.

Turning either one of these into a marinade or glaze is a breeze. Increasing the honey to a cup or a cup and a half will add body and give the dressing a glaze thickness. Increase also the mustard to your desired taste. Decrease the olive oil to cup. Apply to your ham or chicken, let sit for about 15 minutes and bake at 350 degrees according to weight requirements.

To use as a marinade one may choose to leave the measurements as they are. However, adding or increasing the vinegar to 1 tablespoon tenderizes your meat during the marinade process.

Also, to marinade you would need larger amounts. Place meat in a seal-able container. Cover your meat with the honey mustard dressing, seal and place in the refrigerator. The longer you marinade the more flavorful and tender the meat becomes. Remember to turn your meat periodically. If using as a quick marinade turn every 15 minutes let sit for a total of an hour. Cook accordingly.

Recipes were once experiments in the kitchen. This amateur cook/scientist encourages you to vary your mustards, oils and honey varieties to come up with new and exciting flavors.