This is a great mustard dressing.  It’s not honey mustard, it’s just mustard and it’s the same one I’ve used as the house dressing in 3 5-star restaurants.  So it’s not only battle proven, it’s been reviewed by some of the pickiest critics out there.  In our house the kids call it Daddy Dressing.  I guess it’s as opposed to bottled dressing.  And it’s really tough to get them to eat anything else.  I make other dressings that are also very nice, but they like this one.

This dressing is very versatile too.  We use it for salads, of course, but also for our chicken and tuna waldorf, pasta salad, veggie dips, etc.  I like to make this in fairly small batches so I always have it fresh on hand.  But even this recipe will last you a while unless you do something big with it like tuna salad.

So here’s the deal… we like our dressing on the tart side.  So it’s got quite a bit of vinegar, but it’s supposed to be that way.  Remember, this has got to stand up against the blandness and moisture of lettuce, and then it’s got to flavor tuna and chicken salad, so what seems like over-flavoring when you taste it out of the bowl, turns into just right when you add it to something else.  Just keep that in mind.  But if you really don’t like things as tart as we do, then replace some of the vinegar with water and you’ll be fine.  Alright, let’s get started.

Ingredients:

1 Recipe of homemade mayo.
2 cloves fresh garlic minced fairly fine.
1/4 cup + 1/8 cup red vinegar. So just do 1/4c and then another half of that.
4 T. Dijon
2 T. whole grain mustard.
1/4 cup water
1 t. salt
1/2 t. white pepper

Method:

1. Add vinegar, water to mayo and stir until combined.
2. Add everything else and stir.

Notes:

1. This is made with raw eggs so it must be stored in the fridge.
2. If you have some other mustard you’d like to try then go for it.  This is a base recipe that you can alter any way you like.
3. Use this for tuna salad instead of straight mayo.  It’s fabulous.
4. Adjust the tartness by replacing some of the vinegar with water.
5. I’ve tried this with balsamic and it’s not as good. Stick with red vinegar.

Try it in our tuna waldorf. Here’s the link:
http://www.midnightdba.com/MidnightChef/?p=48