Prep 10 mins
Cook 0 mins
This is a great dressing or dipping sauce (my boyfriend LOVES to dip his french fries in it....... here in Washington they MUST have something to dip fries in other than ketchup..haha).. it makes a GALLON, but you can scale it down, I usually cut it in fourth. :) I got this from CDKitchen.com posted by member Angelsplaying on there.
- 72 ounces mayonnaise
- 12 ounces sugar
- 12 ounces honey
- 6 ounces yellow mustard
- 6 ounces Grey Poupon Dijon Mustard
- 6 ounces white vinegar
- 6 ounces vegetable oil
- 9 tablespoons poppy seeds
- Mix all together with a wire whip, put in container, cover and refridgerate. Shelf life of 7 days.
- This makes a gallon.
- 1 serving= 2 tablespoons
- 256 tablespoons in a gallon.
this is terrific! Exactly what I wanted, I love RR's Honey Mustard for salad, wraps, dipping sauce. The only change I made was swapping Splenda for sugar. Wonderful!
I, too, cut this back as did the other two reviewers before me, but only by 1/4, which left me with a nice amount to last us a few days! I do enjoy honey mustard dressing, but this one, with the addition of poppy seeds, was exceptionally nice, & the recipe is definitely a keeper! Thanks for posting it! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]
This reminds me of a sweet-sour dressing I had in Amish country! I subbed Splenda for the sugar and made 1/8 of the recipe and served on fresh mixed green salad. I will be making this again, I love to have homemade low cal dressing handy, now that the weather will be warming up. Thanks for sharing this recipe. Made for PAC Spring 2010.