- 5 tbsp Aspall cyder vinegar
- 2.5 tbsp cold pressed rapeseed oil (or olive oil)
- 3 tbsp wholegrain mustard
- 1 tbsp Dijon
- 1 tbsp honey
- 1/2 tsp flakey sea salt
Wholegrain mustard dressing
Makes 190ml (approx 8 servings)
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Prep time: 5 minutes
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Cooking time: 0 minutes
This dressing is thick, glossy and super versatile. It packs a bold mustard-y 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.
TIP: If you’d like to keep things vegan you can swap in maple syrup instead of honey.
TIP: If you’d like to keep things vegan you can swap in maple syrup instead of honey.
- 5 tbsp Aspall cyder vinegar
- 2.5 tbsp cold pressed rapeseed oil (or olive oil)
- 3 tbsp wholegrain mustard
- 1 tbsp Dijon
- 1 tbsp honey
- 1/2 tsp flakey sea salt
- 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!
ingredients
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!
