Honey mustard

Name: Honey mustard
Yield: For 6–8 salads
Ingredients: 100 ml (scant ½ cup) extra virgin rapeseed oil (or sunflower or olive oil); 100 ml (scant ½ cup) extra virgin rapeseed oil (or sunflower or olive oil); 2 tbsp lemon juice; 1 tbsp English mustard; 2 tbsp grain mustard; 1½ tbsp runny honey; 100 ml (scant ½ cup) extra virgin rapeseed oil (or sunflower or olive oil)

Preparation info

For
6–8
salads

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This can be used to dress a salad of thinly sliced ham, warm halved waxy potatoes, green beans and soft-boiled eggs, or a hot-smoked salmon and watercress salad scattered with toasted pumpkin seeds and cherry tomatoes. It will keep for 2 weeks if stored in the fridge.

Ingredients

1½ tbsp runny honey
2 tbsp grain mustard
1 tbsp

Garnish
Vegetarian
Gluten-free

Method

Whisk the honey and mustards together, then the lemon juice and finally the oil. You shouldn’t need to add salt, but taste it to be sure.