Honey Mustard Dressing

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Preparation info

  • Makes

    350 ml

    • Difficulty


Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

I had my first encounter with honey mustard dressing when I did work experience for Tracey Ritani in her Katz restaurant in Timaru. Her dressing was perfect in every way – it complimented everything: fish, chicken, spuds, salad. When I started the café I was determined to give customers the same dressing excitement that I had experienced as a teenage pot-washer. It’s been part of MC salads since we opened.

  • This recipe does make a lot but once you try it, I reckon it will be a fridge door staple. It will keep for six months in an airtight bottle or jar.
  • The best way to make this is in a food processor – if you don’t have one, follow the same instructions but use a stick blender and a tall jug. Unfortunately if you make it by hand with a whisk it never comes out as silky and is much more likely to split.
  • If you’re gluten/wheat free, double check the allergy advice on your wholegrain mustard as many brands aren’t gluten/wheat free.


  • 2 tablespoons wholegrain mustard
  • 80 ml white wine vinegar
  • 80 ml runny honey
  • 1 tablespoon lemon juice
  • 250 ml olive oil


Place the mustard, vinegar, honey and lemon juice into your food processor. Turn it on and blitz until all the ingredients are fully combined. With the mixer still running, slowly drizzle in the olive oil. It’s really important that you do this slowly and steadily or the dressing will split. Once all the oil is incorporated you should have a thick, glossy, smooth dressing. Pour into a bottle or jar and pop into the fridge.

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