Prep 20 mins
Cook 0 mins
This is a pretty good recipe, I use this in my cafe
- 8 ounces whole grain mustard
- 10 ounces cider vinegar
- 8 ounces honey
- 4 tablespoons cracked black pepper
- 4 tablespoons salt
- 16 ounces safflower oil
- Place all ingredients except for oil in large container.
- Place immersion blender in container and blend. Slowly add oil blending ingredients to create emulsification. Place in container, label, date and refrigerate.
Great vinaigrette! I can see this being really popular in your cafe. :) I scaled down the recipe vastly, and carelessly used olive oil instead of safflower, which I don't reccommend as this dressing is too light-tasting for the strong-bodied olive oil taste. If I'd done it right, it would have been even tastier than it is! Thanks for posting.