Table of Contents

• Ingredients for Shallot Vinaigrette
• How to Make It
• More Salad Dressing Recipes

Ingredients for Shallot Vinaigrette

• Olive oil: Extra virgin olive oil has the most flavor, and it’s perfect for vinaigrettes. The higher quality the better, but mid-level is just fine too!
• Lemon juice: Fresh lemon juice helps this dressing pop.
• White wine vinegar: For classic vinaigrette flavor. White vinegar or apple cider vinegar will work, too.
• Shallot: You’ll need just one fresh shallot, minced.
• Dijon mustard & honey: Just a little of each for flavor and its magic emulsifying power.
• Salt & pepper: Every vinaigrette needs S&P. Adjust to your liking.

How to Make It

First, add all of your dressing ingredients to a small bowl, or to a mason jar fitted with a lid.

Then, if using a bowl, whisk everything together until well-blended. If you’re using a mason jar, replace the lid and shake until blended and emulsified.

Dip a lettuce leaf into the dressing and give it a taste. Add more salt and pepper if you like, and you’re ready to dress your salad!

More Salad Dressing Recipes

• Homemade Vinaigrette Salad Dressing
• Creamy Vinaigrette
• Lemon Thyme Vinaigrette
• Homemade Thousand Island
• Honey Mustard Dressing

Print

Shallot Vinaigrette Recipe

An easy salad dressing with mild onion-y flavor thanks to finely diced shallots. Dijon mustard and a touch of honey round out this perfect vinaigrette!

Keyword shallot vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 343kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons diced shallot approx. 1 shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

• Add all of your dressing ingredients to a small bowl or to a mason jar fitted with a lid.
• If using a bowl, whisk everything together until well-blended. If you're using a mason jar, screw on the lid and shake until blended and emulsified.
• Dip a lettuce leaf into the vinaigrette and taste. Add more salt and pepper if desired. Drizzle over your salad.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 321mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.4mg

The post Shallot Vinaigrette Recipe appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love Honey Dijon Mustard Dressing
• Ingredients
• Adaptations/Variations
• How to Make Honey Mustard
• Tips for Success
• More Dressing & Sauce Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

Why You’ll Love Honey Dijon Mustard Dressing

Well, at the risk of sounding contrary, why wouldn’t you love this honey mustard sauce?! It’s tangy and sweet and creamy and so delicious.

Honey mustard is a super popular dressing for green salads and is especially excellent on kale salads because the robust flavor really stands up to the flavorful kale.

It’s a kid-friendly dipping sauce, perfect for chicken nuggets and tenders (or, as a vegetarian, the meat-free “chicken” nuggets I enjoy on occasion).

Try dipping French fries into this honey mustard sauce, too. Yum! You’re going to love knowing how to make honey mustard.

Ingredients

• Mayonnaise – A thick and creamy mayonnaise is best, but most varieties can be used. 
• Honey – Honey adds a rich sweetness and, of course, the classic honey flavor. You want your honey to be pourable and easy to mix with the other ingredients. Add more, a teaspoon or two at a time, for a sweeter honey mustard.
• Dijon – Use your favorite creamy Dijon mustard.
• White wine vinegar – A bit of vinegar gives honey mustard dressing a little extra kick. Lemon juice, white vinegar, or apple cider vinegar will work, too.
• Cayenne pepper – This ingredient is optional, but is really good with honey mustard! It adds a nice hint of heat. I sometimes do a couple of dashes of Tabasco sauce in addition or instead of cayenne.

Adaptations/Variations

• To make vegan honey mustard, substitute a vegan mayo and swap the honey for pure maple syrup or agave syrup.
• For a lighter and tangier honey Dijon mustard dressing, try swapping the mayo for full-fat Greek yogurt.

How to Make Honey Mustard

Add all of the honey mustard dressing ingredients to a small bowl …

… and whisk together until creamy and smooth.

Add more honey or cayenne pepper if you like, and maybe a pinch of salt and pepper, if you like.

That’s it!

Tips for Success

• Start with a good quality, thick mayo. A light mayo or thinner mayo will result in a thinner honey mustard.
• Make sure your honey is thin enough to drizzle in with the other ingredients and can be stirred easily. You might have trouble with a thicker or crystallized honey.
• Stir refrigerated honey mustard dressing before you serve it, because it might separate a bit in the fridge.

More Dressing & Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• How to Make a Simple Vinaigrette

Print

Honey Dijon Mustard Dressing

This creamy, kid-friendly dressing and sauce is the perfect combination of savory + sweet! Honey mustard is perfect for dipping nuggets and fries or drizzling over salads.

Course sauce

Keyword honey & mustard dressing, honey dijon mustard dressing, honey mustard, honey mustard sauce, salad dressing with mustard and honey

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5

Calories 211kcal

Author Kare

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons honey
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon white wine vinegar can sub lemon juice or another vinegar
• 1/8 teaspoon cayenne pepper optional, to taste; a couple of drops of Tabasco sauce are great too
• salt & pepper optional, to taste

Instructions

• Add all ingredients to a bowl and whisk together until thoroughly combined.
• Taste and add more honey if you'd like it sweeter or add a pinch of salt and pepper if you feel it needs it. You can also add more cayenne if you like, or even a couple of drops of Tabasco sauce for a touch of tangy heat.
• Serve immediately or transfer to an airtight container or jar and refrigerate until ready to use.

Notes

Honey mustard dressing can be stored in the refrigerator in a lidded mason jar or another air-tight container for up to 5 days.

Vegan option:

Use a vegan mayo like Vegenaise and swap the honey for pure maple syrup or agave syrup.

Nutrition

Serving: 2tablespoons | Calories: 211kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 214mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.2mg

The post Honey Dijon Mustard Dressing appeared first on Kitchen Treaty.

Another thing I’m not sure about? How to pronounce “Niçoise.” For me, it’s one of those words that I read occasionally but have never, to my recollection, actually heard out loud. That “ç” must make it sound really fancy, but yeah. No clue. I need Eminem to use it in a hit song so that I can finally learn how to correctly pronounce the word. Not that that’s, um, ever happened before.

So, this salad! Classic salad Niçoise generally boasts tuna, hard-boiled eggs, Niçoise olives (a small, bold black olive), tomatoes, baby potatoes, and green beans or, if you’re fancy, “haricots verts” (yeah, I’m not sure how to pronounce that one, either). It’s all piled atop a bed of crisp lettuce. A drizzle of Dijon-spiked vinaigrette brings the whole thing together.

But, as I mentioned before, no tuna in this vegetarian salad Niçoise recipe – instead, we’ve got chickpeas! Chickpeas are, incidentally, my favorite sub for tuna – they’ve got protein, they’re healthy, and they’re delicious on their own but also transform into all kinds of various forms of otherworldly goodness.

Once I got the tuna substitution issue out of the way, another pesky problem popped up. I couldn’t find Niçoise olives anywhere! Even at high-end grocery stores with olive bars. No bueno. So I subbed in kalamata olives instead. Is it blasphemy? I’m not sure. But I am sure that it’s very, very delicious.

Olive this Chickpea Salad Niçoise.

You know I had to.

(more…)

The post Chickpea Salad Niçoise appeared first on Kitchen Treaty.