Honey and mustard dressing

Honey and mustard dressing

By
From
Botanical
Makes
750 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
250ml white wine vinegar
150ml clear honey
250ml extra-virgin olive oil
100g dijon mustard
100g wholegrain mustard
1 tablespoon cabernet sauvignon vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 lemon, zested
1 bunch tarragon, leaves chopped

Method

  1. Pour the white wine vinegar into a small saucepan, bring to the boil and reduce to about 150 ml. Spoon in the honey, bring back to the boil and reduce a little further. Remove from heat and whisk in the olive oil and the 2 mustards. Add the cabernet vinegar, salt, pepper and lemon zest and stir in the herbs to finish.

Chef’s note

  • This dressing is excellent with white meat dishes, warm potato salads, cold meats and patés.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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