Wholegrain mustard dressing with a smidge of honey
Here’s the fourth and final dressing recipe we’ve written for Aspall using their top-notch vinegars. This dressing is thick, glossy and super versatile. The recipe below fills a large jar, and once shaken up it will emulsify wonderfully. It packs a bold mustardy punch with a keen cyder vinegar tang; there’s just a little sweetness in the background too thanks to a smidge of honey. It’s a powerful dressing which is equally delicious on grilled meat, such as pork chops, as it is with hearty salads and boiled potatoes. This dressing will last in a clean jar in the fridge for up to one month.
If you’d like to keep things vegan you can swap in maple syrup instead of honey.
Prep time: 5 minutes
Cook time: 0 minutes
This recipe yields 360 ml or approximately 12 servings (1 serving = 2 tbsp)
Elsewhere in the #DressUpForSummer recipe collection:
Ingredients :
100 ml (⅓ cup + 1 tbsp) Aspall cyder vinegar
160 ml (½ cup + 3 tbsp) olive oil
5 tbsp (75 g) wholegrain mustard
3 tbsp (45 g) Dijon
2 tbsp (30 g) honey
1 tsp flakey sea salt
Method:
Combine all the dressing ingredients in a spotlessly clean, dry jar. A slightly larger jar works well as there’ll be plenty of room to shake things up; we recommend an old gherkin or mayonnaise jar
If you’re using set honey, give things a stir with a fork first to loosen the honey, then screw the lid on tight and shake the jar vigorously to emulsify your dressing.
Taste the dressing and adjust the seasoning if needs be, remembering it’s meant to be super punchy and concentrated!
Serving ideas:
Smoked mackerel Caesar salad. Smoked mackerel has a fantastically bold flavour - it’s rich, smokey, and salty - and this dressing is its perfect dance partner. Toss robust leaves, such as chicory or frisée lettuce, with sourdough & olive oil croutons, flaked smoked mackerel, thinly sliced red onion, and a few tablespoons of wholegrain mustard dressing. Top each bowl of salad with a soft boiled egg and some finely chopped chives.
Celeriac remoulade. This dressing is the perfect flavouring and seasoning for a remoulade. Simply combine grated celeriac with a spoonful of mayonnaise, or thick yogurt if you prefer, and a few spoonfuls of dressing, and mix well to combine. The punchy remoulade is wonderful served with some sliced Suffolk ham and a crispy fried egg.
Roasted root vegetable salad with quinoa. This dressing works so well on a wholesome, earthy root vegetable salad, along with garlic, rosemary and honey. Peel and chop carrots, beetroot and parsnips into similar sized chunks, toss with a little olive oil, and season with salt and pepper. Add some rosemary sprigs and whole cloves of garlic to the roasting tray, as well as a light drizzle of honey. Roast in a hot oven for 20-25 minutes. Toss the roasted veggies generously with your wholegrain mustard dressing while still hot, and cooked grains such as quinoa or freekeh.