Mustard Cream Salad Dressing Food

MUSTARD SALAD DRESSING

Steps:

• Strip.
• Combine all ingredients in a bowl.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
• Note: If you're worried about raw egg, just omit it.

CREAMY MUSTARD DRESSING

Steps:

• Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. Secure lid and shake until well combined.
• Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
• Store in the jar in the fridge for up to 2 days.

MUSTARD CREAM SALAD DRESSING

Steps:

• Whisk cream and mustard until slightly thickened.
• Add lemon juice, salt& pepper to taste (add a little at a time until you get it just right).
• Let stand at room temperature for at least 15 minutes before serving.

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve immediately.

HONEY-MUSTARD DRESSING

Steps:

• In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.

MUSTARD-SOUR CREAM SALAD DRESSING

Steps:

• Place the first eight ingredients in a blender, cover and process until smooth.
• While processing, gradually add oil in a steady stream.
• Transfer to a bowl or pitcher.
• Cover and refrigerate until serving.

HONEY AND MUSTARD DRESSING

Steps:

• Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and whiz together.
• With the motor still running, pour the oil in through a funnel.
• Season with salt and pepper and serve. Another option would be to put all the ingredients into a jar and shake hard! (with the lid on, obviously)

MUSTARD-SOUR CREAM SALAD DRESSING

Steps:

• Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving.

MOM'S MUSTARD STYLE POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos.
• Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

CREAMY LOVAGE AND MUSTARD SALAD DRESSING

Steps:

• Whisk all the ingredients together until well blended and slightly thickened.
• Check seasoning and adjust to taste.
• Serve with mixed salad leaves and tomatoes.
• Also excellent if used with lightly cooked and cooled spring vegetable salads such as peas, baby carrots, new potatoes and young broad beans.
• Store any unused dressing in a bottle or jar in the fridge for up to 2 days.

APPLE AND POTATO SALAD WITH MUSTARD CREAM DRESSING

Steps:

• In a steamer set over boiling water steam the potatoes, cut into 1/2-inch dice, covered, for 7 to 10 minutes, or until they are tender, and let them cool. In a large bowl combine the apples, cut into 1.2-inch dice, with the potatoes, the celery, and the scallion. In a small bowl whisk together the lemon juice, the mustard, the sugar, the parsley, the cream, the salt, and freshly ground black pepper to taste. Pour the dressing over the potato mixture and toss the salad gently but thoroughly.