Total Time
5mins
Prep 5 mins
Cook 0 mins

This is a quick and easy recipe that is good, not only for salads, but for dipping too. My brother-in-law Jerry gave me this recipe when I was visiting them in Virginia.

Ingredients Nutrition

Directions

  1. Shake and serve.
  2. Does not refrigerate well, so make just before serving.

Reviews

(4)
Most Helpful

This is very good as a dip for "Chicken Fingers". Maybe it doesn't refrig. well due to the honey and the olive oil? I could eat my weight in this stuff. (I know, I know, "that's a lot of honey mustard". Ha Ha)

Lali October 07, 2001

absolutely fab! yummy and so easy to make. i didn't make too much though, so i kept the proportions for the main ingredients and went by taste for the seasoning. i also didn't add the water, since it looked rather thin and liquidy already. i might add more honey and use less vinegar in the future. i still have some left over; i hope it keeps well.

ReeCooking February 10, 2006

Made this with French dijon mustard instead of the stoneground as I had none. It turned out GREAT! DH LOVED it! I used a small tupperware container, poured all in, put on a lid, and shook until it all mixed. Had no problems refrigerating it at all. It separates, but nothing a little shaking didn't solve. This one's a permanent part of the collection (and most dinners) now. Thank you!

T-Logan April 11, 2005

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