Chive & Mustard dressing

This dressing is super quick and easy to make. And the best thing is that it goes with most foods. Why? The mustard is there…..or is it? You can make this with just a hint or very mustardy.

Make it, pop it in the fridge, and keep coming back for more! It will stay refrigerated for a week. It’ll be gone by then.

  • Tips

    I think this is my top 3 favourite dressings. Anything tangy and sweet hits the spot every time.

    I made this 5-6 times over and experimented with mustards. Dijon is best. The right balance, which is a subjective thing, is to get the lemon, honey, and mustard ratio just right. There is no point in my telling you how to go about this, as logic will guide you through this. I am sharing with you the basics of what I believe is tasty for me, but feel free to experiment with more or less of these ingredients. I do like a lemony kick, and you may not. So blend this beauty accordingly, and fill up that Vertical Horizon bottle!

    Drizzle over a rocket salad, or use it as a dip for a sliced steak? Or how about sandwiched between a Sunday morning BLT? You didn’t see that coming, did you? It will stay in the fridge for a week.

    Shake well before using, as it tends to get denser over time.

  • Ingredients

    2 to 3 tablespoons of chopped chives

    2/3 cup extra-virgin olive oil

    4 to 5 tablespoons of cider vinegar

    2 to 3 teaspoons Dijon mustard

    2 to 3 teaspoons honey

    1/2 teaspoon salt

    1/4 teaspoon freshly ground pepper

    optional lemon juice

  • Method

    Chop the chives into small bits to help with the blending. I use a hand blender to mix the chives, olive oil and cider vinegar.

    Then, put the rest of the ingredients (start with the minimum) and keep adding to your liking.

    When blending, go slow. Little bursts each time. I like to leave a few bits in it. You don’t want it to be a milkshake. Five Guys makes a good one by the way…..But not this evening.