Egg-free, garlic-free honey mustard dressing
This recipe is another adult coupe against the kids – Mom’s sick of ranch dressing again.
I knew making it would mean Big Guy would resume his salad boycott, so we might have to become a two-dressing family. The heck of it is, if he’d just try it, he’d love it. I tried serving it last week as part of the buffet, as a dip for wieners and pretzels. No dice. Maybe in another decade or so.
The taste is great, Dad agreed. It’s not thick enough, though. That’s the hazard of egg-free dressing – the Vegenaise I use simply results in thinner dressings because the whisking seems to break it down. I’ve toyed with the idea of either using less lemon juice or more sour cream, but I think either move would compromise the taste.
The original recipe, from cdkitchen.com, calls for Dijon mustard, but I didn’t have any on hand. Annie’s Naturals makes a garlic-free Dijon, though, that I’m eager to try.
Honey-mustard dressing
- 1/3 cup mayonnaise
- 1/3 cup mustard – many store labels and off brands are garlic-free, but be sure to check.
- 1/3 cup honey
- 3/4 cup sour cream
- 1 tbl. lemon juice
Mix honey and mustard. Add to sour cream and whisk until smooth. Then add mayonnaise and lemon juice.
Coypright 2008 Debra Legg. All rights reserved.
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