Honey, Thyme and Mustard Salad Dressing
Published in Sauces
Something a little different for that salad.
Ingredients:
- 120 ml olive oil
- 30 ml good quality red wine vinegar
- 10 ml runny honey
- 10 ml Dijon mustard
- 25 ml fresh thyme leaves
- salt
- black pepper, freshly ground
Preparation:
- Place all ingredients in a blender/liquidizer and blitz till smooth and thoroughly emulsified. Taste for seasoning.
- This may also be made the difficult way: place all ingredients, except the oil, in a bowl. Whisk thoroughly, then, whisking constantly, slowly drizzle in the oil. This latter method does not break up the thyme leaves, but leaves them whole.
Notes:
- If preferred use a mixture of olive and vegetable oil.
- Use slightly less thyme if you are not a lover of thyme.
- Rosemary is the other herb that suggests itself here in place of the thyme – just use less as it is very pungent.
Makes about 200 ml.
