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You heard it here first, folks: I've officially converted from bottled to homemade, and I'm never going back.
And it's all thanks to one dressing: the Nectar With-a-Sting Honey Mustard featured in my V Cuisine cookbook.
Of course, I've made other dressings before - the classic vinaigrette, several tofu-based creamy monstrosities - but they don't even come close to the awesome power that is this dressing. Since I first tried it, I've branched out - I slather it on faux chicken patties, tortilla shells, and over any cooked veggie I can get my hands on.
*Drum roll, please*
Nectar With-a-Sting Honey Mustard
Mix all of the following ingredients with a hand blender, or simply shake vigorously in a jar.
1 Tbsp. dijon mustard
1 Tbsp. honey (agave syrup, brown rice syrup, or malt barley syrup are all acceptable substitutes)
2 Tbsp. olive oil
2 tsp. apple cider vinegar
1 clove minced garlic
salt and pepper to taste
...Simple as that.
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1-31-2008 @1:00PM Angelina said... Errm.. sounds eerily like honey-mustard sauce to me. Not that homemade is a bad thing.. but call a spade a spade, will ya?
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