Honey Mustard Dressing



  • 1 egg
  • 4 Tbsp. Dijon mustard
  • 2 1/2 tsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. finely ground pepper
  • 2 Tbsp. dry white wine
  • 1 tsp. white wine vinegar
  • 1/2 cup canola or other neutral oil
  • 1 Tbsp. dried dill


    1. Place the first seven ingredients in a small food processor or blender and turn the machine on. With the machine running, add the oil in a steady stream and continue to blend until the mixture has thickened.

    2. Stir in the dill by hand. If the sauce is too thick, thin with a little cream or warm water.

    3. Store refrigerated for up to a week.
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