I created this honey mustard dressing recipe for a recent casual dinner with friends and everyone enjoyed its subtle flavor and mild sweetness. There was some debate about whether it would benefit from a little lemon juice; I’d suggest adding a little if you’re used to highly acidic dressings.
This honey mustard dressing recipe uses hempseed oil, a staple in our household. Hempseed oil is cold pressed and should always be kept refrigerated and away from light. It is generally sold in black opaque plastic bottles so that light won’t damage the essential fatty acids in the oil. Never cook with hempseed oil. Don’t worry – although hemp is closely related to marijuana, you won’t get high on hemp, and it’s legally sold everywhere. It has a strong flavor so use it sparingly. You can just use more olive oil in place of the hempseed oil if you don’t want to make an extra trip to the health food store, but hempseed oil (and flaxseed oil as well) contains omega fatty acids, which are essential for good health.
I’ve done everything in this recipe in tablespoons or teaspoons; there’s no point dirtying extra measuring cups with oils if you have a little extra time to spoon things out. But I’ve provided cup measurements for the larger amounts to make doubling easier. You can make 2-4 times this recipe and store in the refrigerator for days to use on several salads.
1 Tbsp honey
1 Tbsp Dijon mustard
2 Tbsp hempseed oli
4 Tbsp red wine vinegar (1/4 cup)
8 Tbsp extra virgin olive oil (1/2 cup)
1 tsp soy sauce
1 Tbsp minced shallot (or green onions if shallots can’t be found)
1 tsp fresh squeezed lemon juice (optional)
Add all ingredients to a Mason jar or used salad dressing jar. Attach cap firmly and shake well just before serving. The Dijon mustard and soy sauce both serve as emulsifiers, helping the oil and water-based ingredients to blend and stay blended.