📝 About This Recipe
This isn't your average sandwich spread; it is a sophisticated, velvet-textured emulsion that balances the piquant bite of stone-ground mustard with the floral sweetness of raw clover honey. Inspired by classic French vinaigrette techniques, this dressing utilizes a touch of Greek yogurt and egg yolk for a luxurious mouthfeel that clings perfectly to greens or crispy proteins. It is a versatile pantry staple that elevates everything from a simple garden salad to a gourmet charcuterie board.
🥗 Ingredients
The Mustard Base
- 1/4 cups Dijon Mustard (high-quality, such as Maille)
- 2 tablespoons Whole Grain Stone-Ground Mustard (for texture and visual appeal)
Sweeteners & Acids
- 1/3 cups Raw Clover Honey (local honey provides the best flavor profile)
- 2 tablespoons Apple Cider Vinegar (unfiltered with 'the mother')
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
The Emulsion & Body
- 1/4 cups Extra Virgin Olive Oil (mild or buttery variety)
- 1/4 cups Neutral Oil (grapeseed or avocado oil)
- 2 tablespoons Greek Yogurt (full fat, plain)
- 1 Pasteurized Egg Yolk (at room temperature; optional for extra richness)
Seasonings & Aromatics
- 1 clove Garlic (grated into a fine paste)
- 1/4 teaspoon Smoked Paprika (for a subtle hint of depth)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (fine grind)
- 1 pinch Cayenne Pepper (optional, for a back-of-the-throat warmth)
👨🍳 Instructions
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1
Begin by preparing your aromatics; grate the garlic clove using a microplane until it forms a smooth paste to ensure it integrates seamlessly without lumps.
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2
In a medium stainless steel or glass mixing bowl, combine the Dijon mustard and the whole grain mustard.
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3
Whisk in the raw honey until the mixture is glossy and the mustards are fully incorporated into the sweetener.
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4
Add the apple cider vinegar, fresh lemon juice, and the garlic paste. Whisk vigorously for 30 seconds to allow the acid to begin breaking down the enzymes in the garlic.
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5
Add the Greek yogurt and the egg yolk (if using). Whisk until the base is pale yellow and perfectly smooth.
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6
In a separate small pitcher, blend the olive oil and neutral oil together. Using a neutral oil prevents the dressing from becoming too bitter or solidifying too quickly in the fridge.
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7
Place the mixing bowl on a damp kitchen towel to stabilize it. This allows you to use both hands—one for pouring and one for whisking.
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8
Begin adding the oil blend drop by drop while whisking constantly. This slow start is crucial for establishing the emulsion.
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9
Once the mixture begins to thicken and look creamy, you can increase the oil flow to a very thin, steady stream, whisking all the while.
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10
After all the oil is incorporated, stir in the smoked paprika, kosher salt, black pepper, and cayenne.
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11
Taste the dressing using a leaf of lettuce rather than a spoon; this gives you a truer sense of how it will taste on a finished dish.
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12
If the dressing is too thick, whisk in a teaspoon of warm water to reach your desired consistency.
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13
Transfer the dressing to a sterilized glass jar and seal tightly.
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14
Allow the dressing to chill in the refrigerator for at least 30 minutes before serving to let the flavors marry.
💡 Chef's Tips
For the best emulsion, ensure your egg yolk and yogurt are at room temperature before starting. If the dressing 'breaks' (separates), whisk a teaspoon of mustard in a clean bowl and slowly whisk the broken mixture back into it. Use a combination of oils; 100% extra virgin olive oil can become overpowering and bitter when emulsified at high speeds. If you prefer a vegan version, omit the egg yolk and yogurt and substitute with 2 tablespoons of tahini for a similar creaminess. Always store in glass; plastic containers can absorb the pungent mustard oils and affect the flavor over time.
🍽️ Serving Suggestions
Drizzle over a warm kale and roasted sweet potato salad for a cozy autumn meal. Use as a sophisticated dipping sauce for panko-crusted chicken tenders or coconut shrimp. Slather onto a toasted brioche bun for a turkey and brie melt sandwich. Serve alongside a platter of crunchy crudités, such as heirloom carrots, radishes, and snap peas. Pairs beautifully with a crisp, acidic white wine like a Sauvignon Blanc or a dry Riesling.