This lightened-up homemade honey mustard dressing is easy to make, calls for real ingredients and lasts up to three weeks in the fridge. Use for salads and as a dipping sauce.
1/4 cup (65 grams) Dijon mustard
3 to 4 tablespoons (65 to 85 grams) honey, to taste
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) extra virgin olive oil
1 tablespoon fresh lemon juice, optional
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Combine all of the ingredients listed in a small bowl and whisk until well blended and creamy. Taste then adjust with additional honey, salt, or pepper.
Alternatively, you can add all of the ingredients to a medium mason jar, secure the lid, and then shake until blended.
Keep, tightly covered, in the refrigerator up to three weeks.