Honey Mustard Dressing

11:30 am on 23 December 2013

(Makes 125ml)

Serve with Potatoes and Crunchy Sprinkle


  • 50ml (3 tbsp + 1 tsp) extra virgin olive oil
  • 25ml (1 tbsp + 2 tsp) white wine vinegar
  • 65g (5 ½ tbsp) Tawari honey 
  • 1 tbsp grainy mustard
  • 1 tsp flaky sea salt
  • 1/8 tsp freshly ground black pepper


Into a small food processor bowl fitted with a metal blade place oil, vinegar, honey, mustard, salt and pepper.

Process until well blended and a thick sauce consistency is reached.

Use immediately or place into a container, cover and refrigerate for up to a month.

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