5 tbsp. medium body honey
3 tbsp. smooth Dijon mustard
2 tbsp. rice wine vinegar
Combine all ingredients in a bowl and whisk until smooth.
Serve as a dressing or a dip.
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Buttermilk Ranch Dressing
1/2 cup mayonnaise
2 scallions, trimmed
1/3 cup buttermilk
1 garlic clove
Kosher salt and freshly cracked black pepper
1 tsp. Dried Parsley
1 tsp. Dill
Chop 1 scallion and add to food processor with garlic; pulse until garlic is minced.
Add mayonnaise, buttermilk, salt and pepper, to taste, and pulse until well combined and smooth.
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Basil Green Goddess Dressing
1 cup good mayonnaise
2 teaspoons chopped garlic (2 cloves)
1/4 cup freshly squeeze lemon juice (2 lemons)
1 cup chopped scallions, white and green parts
2 teaspoons anchovy paste
1 cup chopped fresh basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Blend mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper until smooth.
Add the sour cream and process just until blended.
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Citrus Dressing
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly squeezed orange juice
1 teaspoon honey, plus more to taste
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl.
Gradually whisk in oil, a few drops and then rest in a steady stream, to make a smooth
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Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
Combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste.
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Buttermilk Ranch Dressing
1/2 cup mayonnaise
2 scallions, trimmed
1/3 cup buttermilk
1 garlic clove
Kosher salt and freshly cracked black pepper
1 tsp. Dried Parsley
1 tsp. Dill
Chop 1 scallion and add to food processor with garlic; pulse until garlic is minced.
Add mayonnaise, buttermilk, salt and pepper, to taste, and pulse until well combined and smooth.
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Basil Green Goddess Dressing
1 cup good mayonnaise
2 teaspoons chopped garlic (2 cloves)
1/4 cup freshly squeeze lemon juice (2 lemons)
1 cup chopped scallions, white and green parts
2 teaspoons anchovy paste
1 cup chopped fresh basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Blend mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper until smooth.
Add the sour cream and process just until blended.
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Citrus Dressing
1 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons freshly squeezed orange juice
1 teaspoon honey, plus more to taste
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil
Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl.
Gradually whisk in oil, a few drops and then rest in a steady stream, to make a smooth
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Pomegranate Vinaigrette
1/2 cup pomegranate juice
1/4 teaspoon fresh thyme leaves, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
Combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste.
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