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Cook Time:5 minsTotal Time:5 minsServings:8Yield:about 1/2 cupJump to Nutrition Facts
Cook Time:5 minsTotal Time:5 minsServings:8Yield:about 1/2 cup
Cook Time:5 mins
Cook Time:
5 mins
Total Time:5 mins
Total Time:
Servings:8
Servings:
8
Yield:about 1/2 cup
Yield:
about 1/2 cup
Jump to Nutrition Facts
Jump to recipeIf you’re looking for a vinaigrette that can also stand in as a dip or marinade, thisHoney-Mustard Vinaigretteis it. Sharp, tangy Dijon mustard gets a flavor boost from spicy garlic and fruity white wine vinegar. Antioxidant-rich honey sweetens the pot and along with heart-healthy olive oil, mellows the vinaigrette’s tartness (feel free to adjust the amount of honey based on your preferences). Keep reading for expert tips, including all the ways you can use this vinaigrette.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!If you purchased a whole head of garlic and don’t plan to use it all right away, consider freezing it. It may become strong and bitter, but it’s often better than jarred. And depending on your recipe, it might not matter. Put a sheet pan with peeled cloves into the freezer and transfer frozen cloves to an airtight bag. They’ll be good for 6 to 12 months, but using them sooner is always best. Be sure to label and date the bag.If your honey has crystallized in the jar, you can revive it. Put the honey jar in a bowl or pot with some heated water, and the honey will liquefy. You can also microwave it very slowly for a few seconds and then repeat until it’s liquid.Vinegar doesn’t need to be stored in the refrigerator. Keep it in an airtight container away from light—it should be good for 1 to 3 years after opening. If you have some on the shelf unopened, it’s good for 2 to 5 years.Nutrition NotesGenerally, any type of mustard contains three basic ingredients: mustard seeds, vinegar and spices. Compared to common yellow mustard,Dijon mustardadds wine into the mix and typically has a little sharper, more pungent flavor than yellow mustard. Like other seeds, mustard seeds provide a variety of vitamins, minerals and antioxidants, per the USDA. Vinegar adds probiotics—beneficial gut bacteria—and thespicesbring additional antioxidants to Dijon mustard.While the body digestshoneylike it does any type of sugar, unlike refined sugar cane, honey has a few notable health benefits. For example, honey contains vitamins, minerals and antioxidants. Honey also contains prebiotics, which feed your beneficial gut bacteria so they can thrive.Garlicis small but mighty in the nutrition world. Garlic is touted for supporting the immune system and reducing cholesterol, blood pressure and blood sugar. It, too, adds antioxidants to this vinaigrette and acts as a prebiotic for your gut bacteria.
Jump to recipe
If you’re looking for a vinaigrette that can also stand in as a dip or marinade, thisHoney-Mustard Vinaigretteis it. Sharp, tangy Dijon mustard gets a flavor boost from spicy garlic and fruity white wine vinegar. Antioxidant-rich honey sweetens the pot and along with heart-healthy olive oil, mellows the vinaigrette’s tartness (feel free to adjust the amount of honey based on your preferences). Keep reading for expert tips, including all the ways you can use this vinaigrette.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!If you purchased a whole head of garlic and don’t plan to use it all right away, consider freezing it. It may become strong and bitter, but it’s often better than jarred. And depending on your recipe, it might not matter. Put a sheet pan with peeled cloves into the freezer and transfer frozen cloves to an airtight bag. They’ll be good for 6 to 12 months, but using them sooner is always best. Be sure to label and date the bag.If your honey has crystallized in the jar, you can revive it. Put the honey jar in a bowl or pot with some heated water, and the honey will liquefy. You can also microwave it very slowly for a few seconds and then repeat until it’s liquid.Vinegar doesn’t need to be stored in the refrigerator. Keep it in an airtight container away from light—it should be good for 1 to 3 years after opening. If you have some on the shelf unopened, it’s good for 2 to 5 years.Nutrition NotesGenerally, any type of mustard contains three basic ingredients: mustard seeds, vinegar and spices. Compared to common yellow mustard,Dijon mustardadds wine into the mix and typically has a little sharper, more pungent flavor than yellow mustard. Like other seeds, mustard seeds provide a variety of vitamins, minerals and antioxidants, per the USDA. Vinegar adds probiotics—beneficial gut bacteria—and thespicesbring additional antioxidants to Dijon mustard.While the body digestshoneylike it does any type of sugar, unlike refined sugar cane, honey has a few notable health benefits. For example, honey contains vitamins, minerals and antioxidants. Honey also contains prebiotics, which feed your beneficial gut bacteria so they can thrive.Garlicis small but mighty in the nutrition world. Garlic is touted for supporting the immune system and reducing cholesterol, blood pressure and blood sugar. It, too, adds antioxidants to this vinaigrette and acts as a prebiotic for your gut bacteria.
If you’re looking for a vinaigrette that can also stand in as a dip or marinade, thisHoney-Mustard Vinaigretteis it. Sharp, tangy Dijon mustard gets a flavor boost from spicy garlic and fruity white wine vinegar. Antioxidant-rich honey sweetens the pot and along with heart-healthy olive oil, mellows the vinaigrette’s tartness (feel free to adjust the amount of honey based on your preferences). Keep reading for expert tips, including all the ways you can use this vinaigrette.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1clovegarlic, minced1tablespoonwhite-wine vinegar1 1/2 teaspoons Dijon mustard, (coarse or smooth)½teaspoonhoney⅛teaspoonsaltFreshly ground pepper, to taste1/3 cup extra-virgin olive oil, or canola oil
Cook Mode(Keep screen awake)
Ingredients
1clovegarlic, minced
1tablespoonwhite-wine vinegar
1 1/2 teaspoons Dijon mustard, (coarse or smooth)
½teaspoonhoney
⅛teaspoonsalt
Freshly ground pepper, to taste
1/3 cup extra-virgin olive oil, or canola oil
DirectionsWhisk 1 minced garlic clove, 1 tablespoon vinegar, 1 1/2 teaspoons mustard, 1/2 teaspoon honey, 1/8 teaspoon salt and pepper in a small bowl. Slowly whisk in 1/3 cup oil.Frequently Asked QuestionsFor food safety reasons, you shouldstore homemade vinaigrettein the refrigerator in an airtight container for up to 3 days. In that cold environment, expect the ingredients to separate and solidify, but once out of the fridge, it will only take about 30 minutes to liquify. Then, give it a good shake or whisk, and it will be ready to pour.In addition to dressing salads and bitter greens and dipping freshly cut veggies, honey mustard vinaigrette can make a salmon salad shine. You can also use it as a marinade for beef,chickenand pork. You can add it to a stir-fry or drizzle it over slabs of grilled cabbage or lettuce, or over roasted potatoes. Add some to a shaved steak sandwich on baguette, over a grain and veggie bowl or sliced hard-boiled eggs.Brown or black mustard seeds are used to make a grainy Dijon with a tangy sharpness, whereas powdered yellow mustard seeds are used to create a mild yellow mustard. Dijon may also include white wine, while yellow mustard has an addition of turmeric and vinegar. In most recipes, you can substitute yellow mustard for Dijon, but not for vinaigrettes like this one, which you want the ingredients to incorporate. Yellow mustard can’t emulsify as well as Dijon, and that’s due to the seeds.EatingWell Magazine, Summer 2004
Directions
Whisk 1 minced garlic clove, 1 tablespoon vinegar, 1 1/2 teaspoons mustard, 1/2 teaspoon honey, 1/8 teaspoon salt and pepper in a small bowl. Slowly whisk in 1/3 cup oil.Frequently Asked QuestionsFor food safety reasons, you shouldstore homemade vinaigrettein the refrigerator in an airtight container for up to 3 days. In that cold environment, expect the ingredients to separate and solidify, but once out of the fridge, it will only take about 30 minutes to liquify. Then, give it a good shake or whisk, and it will be ready to pour.In addition to dressing salads and bitter greens and dipping freshly cut veggies, honey mustard vinaigrette can make a salmon salad shine. You can also use it as a marinade for beef,chickenand pork. You can add it to a stir-fry or drizzle it over slabs of grilled cabbage or lettuce, or over roasted potatoes. Add some to a shaved steak sandwich on baguette, over a grain and veggie bowl or sliced hard-boiled eggs.Brown or black mustard seeds are used to make a grainy Dijon with a tangy sharpness, whereas powdered yellow mustard seeds are used to create a mild yellow mustard. Dijon may also include white wine, while yellow mustard has an addition of turmeric and vinegar. In most recipes, you can substitute yellow mustard for Dijon, but not for vinaigrettes like this one, which you want the ingredients to incorporate. Yellow mustard can’t emulsify as well as Dijon, and that’s due to the seeds.
Whisk 1 minced garlic clove, 1 tablespoon vinegar, 1 1/2 teaspoons mustard, 1/2 teaspoon honey, 1/8 teaspoon salt and pepper in a small bowl. Slowly whisk in 1/3 cup oil.
Frequently Asked QuestionsFor food safety reasons, you shouldstore homemade vinaigrettein the refrigerator in an airtight container for up to 3 days. In that cold environment, expect the ingredients to separate and solidify, but once out of the fridge, it will only take about 30 minutes to liquify. Then, give it a good shake or whisk, and it will be ready to pour.In addition to dressing salads and bitter greens and dipping freshly cut veggies, honey mustard vinaigrette can make a salmon salad shine. You can also use it as a marinade for beef,chickenand pork. You can add it to a stir-fry or drizzle it over slabs of grilled cabbage or lettuce, or over roasted potatoes. Add some to a shaved steak sandwich on baguette, over a grain and veggie bowl or sliced hard-boiled eggs.Brown or black mustard seeds are used to make a grainy Dijon with a tangy sharpness, whereas powdered yellow mustard seeds are used to create a mild yellow mustard. Dijon may also include white wine, while yellow mustard has an addition of turmeric and vinegar. In most recipes, you can substitute yellow mustard for Dijon, but not for vinaigrettes like this one, which you want the ingredients to incorporate. Yellow mustard can’t emulsify as well as Dijon, and that’s due to the seeds.
Frequently Asked Questions
For food safety reasons, you shouldstore homemade vinaigrettein the refrigerator in an airtight container for up to 3 days. In that cold environment, expect the ingredients to separate and solidify, but once out of the fridge, it will only take about 30 minutes to liquify. Then, give it a good shake or whisk, and it will be ready to pour.
In addition to dressing salads and bitter greens and dipping freshly cut veggies, honey mustard vinaigrette can make a salmon salad shine. You can also use it as a marinade for beef,chickenand pork. You can add it to a stir-fry or drizzle it over slabs of grilled cabbage or lettuce, or over roasted potatoes. Add some to a shaved steak sandwich on baguette, over a grain and veggie bowl or sliced hard-boiled eggs.
Brown or black mustard seeds are used to make a grainy Dijon with a tangy sharpness, whereas powdered yellow mustard seeds are used to create a mild yellow mustard. Dijon may also include white wine, while yellow mustard has an addition of turmeric and vinegar. In most recipes, you can substitute yellow mustard for Dijon, but not for vinaigrettes like this one, which you want the ingredients to incorporate. Yellow mustard can’t emulsify as well as Dijon, and that’s due to the seeds.
EatingWell Magazine, Summer 2004
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Nutrition Facts(per serving)84Calories9gFat1gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Spices, mustard seed, ground.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture. FoodData Central.Spices, mustard seed, ground.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture. FoodData Central.Spices, mustard seed, ground.
