Vidalia Honey Mustard Dressing

Name: Vidalia Honey Mustard Dressing
Yield: makes about 1 1/4 cups
Ingredients: 1/2 onion, preferably Vidalia, quartered; 2 tablespoons apple cider vinegar; 2 tablespoons honey (preferably tupelo, orange blossom, or sweet clover); 1 tablespoon Dijon mustard; 1/2 cup canola oil; 1/2 teaspoon sugar (optional); Coarse salt and freshly ground black pepper

December 9, 2011

The secret to a creamy, emulsified dressing or vinaigrette is mustard. You’ve probably noticed that when you combine oil and vinegar in a bowl they form separate layers. If you whisk the mixture it will combine only for a brief period, then separate out again. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. Try this savory-sweet combination over crisp salad greens or buttercup lettuce or as a dipping sauce for the Oven-fried Chicken Breasts with Pecan Crust (page 102). If Vidalias are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet.

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