White Wine Honey Mustard Vinaigrette Food

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

HONEY MUSTARD VINAIGRETTE

Steps:

• Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

HONEY-MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

WHITE WINE, HONEY MUSTARD VINAIGRETTE

Steps:

• Mix the vinegar through the salt and pepper in a small bowl with tall sides.
• Wisk in the olive oil until it emulsifies.
• Refrigerate and allow the flavors to develop.

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
• Slowly whisk in oil.

WHITE WINE VINAIGRETTE

Steps:

• Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

VINAIGRETTE

Steps:

• In a small bowl or jar, combine white-wine vinegar, Dijon mustard, and honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.