Joe Ames 09-09-99 6:56 PM
Honey Mustard Salad Dressing
1 cup mayonnaise
6 tsp. sweet honey mustard
4 tsp. honey
4 tbsp. apple cider vinegar
1 tbsp. oil
1/4 tsp. dill weed
2 tbsp. milk
Mix all together.
Tangy Mustard Dip
1/4 cups Dijon mustard
2 tbsp. honey
1 tsp. white wine or cider vinegar
1 egg yolk
1 tbsp. chopped fresh dill
In small saucepan, combine all ingredients except dill, mix well.
Cook over low heat 2 to 3 minutes or until sauce thickens; stir in dill.
Cool before serving.
Honey Mustard Dressing
1 heaping tsp. dry mustard (Coleman'sŪ)
1 tbsp. cold water
2 tbsp. prepared Dijon-style mustard
1/4 cup honey
1 1/2 cup mayonnaise
Juice of 1 large lemon
1/4 cup rice vinegar or apple cider vinegar
6 drops Worcestershire sauce
6 drops soy sauce
1 tbsp. sesame oil
1/4 cup chopped chives or green onions
1/4 cup diced or minced onions
1 clove minced garlic
4 tbsp. minced fresh dill or 2 tbsp. dried dill weed
Salt and freshly ground black pepper to taste
In a bowl, combine dry mustard and cold water and blend thoroughly.
Stirring constantly, add Dijon mustard, honey, mayonnaise, lemon juice, vinegar, Worcestershire sauce, soy sauce and sesame oil.
Add chives, onions, garlic and dill weed; stir and let stand at room temperature for 1 hour.
Add salt and freshly ground pepper to taste.
Makes about 2 1/2 cups dressing.
Serving suggestions: Use on mixed green salad, pasta salad, vegetable salad, or as a baste for fowl, roast, grilled fish, etc.