In a small bowl, whisk the vinegar, honey, mustard, garlic, salt and black pepper.
Bowl
💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.
2
Add the oil gradually, while whisking, until the dressing thickens.
⚙ Fat in a Thin StreamWhisk
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
3
Keep the dressing in the fridge up to a week in a sealed jar.
JarRefrigerator
146calories
0 gprotein
14 gcarbs
10 gfat
● protein 1%● carbs 37%● fat 62%
Per serving (43 g), of 4 servings
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
