Chili's Honey Mustard Dressing
"I worked at Chili's for years, here is how we made the honey mustard dressing. You won't believe how easy it is. I used to make this stuff by the gallon in the kitchen every week."
photo by Jessica V.
- Ready In:
- 2mins
- Ingredients:
- 3
- Yields:
-
1 1/2 cups
ingredients
- 1⁄2 cup Grey Poupon mustard (must be a Dijon mustard, no French's)
- 1⁄2 cup mayonnaise
- 1⁄2 cup honey
directions
- Mix well and chill for two hours before serving. Stir again before serving.
- Enjoy!
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Reviews
-
Awesome! Also easy to remember! -
excellent!! this was dead on! I ran to my kitchen after reading it just to try it out with a teaspoon of each ingredient, and the ratio is PERFECT!!! <3 thank you! -
This recipe is so simple and easy to remember..Just equal parts of 3 ingredients that I always have in my kitchen. Don't forget the water... otherwise it's more a dip then a dressing. -
Just the recipe I needed. I really enjoyed it.
-
This is really great Honey Mustard Dressing ! Simple, tasty dressing with just a few, simple ingredients. What's not to love. Thanks for sharing this little keeper.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
