Honey Mustard Dressing
Serve with Potatoes and Crunchy Sprinkle
- 50ml (3 tbsp + 1 tsp) extra virgin olive oil
- 25ml (1 tbsp + 2 tsp) white wine vinegar
- 65g (5 ½ tbsp) Tawari honey
- 1 tbsp grainy mustard
- 1 tsp flaky sea salt
- 1/8 tsp freshly ground black pepper
Into a small food processor bowl fitted with a metal blade place oil, vinegar, honey, mustard, salt and pepper.
Process until well blended and a thick sauce consistency is reached.
Use immediately or place into a container, cover and refrigerate for up to a month.