This honey-mustard dipping sauce spiked with plenty of onion is delicious with oven-fried chicken or slathered on a steak sandwich. The secret to a creamy, emulsified dressing is mustard. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. If Vidalia onions are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet. Half of one gives this sauce big onion flavor; if you like something more subtle, try a quarter of an onion instead. Source: EatingWell Magazine, July/August 2011

Virginia Willis
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Ingredients

Directions

  • Place onion in a food processor fitted with a metal blade and process until smooth, stopping to scrape down the sides as needed. Add vinegar, honey, mustard, salt and pepper; process until smooth. With the motor running, add oil through the feed tube in a slow, steady stream until the mixture is thick and well combined. Taste and adjust seasoning with more honey, salt and/or pepper, if desired. Serve at room temperature.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve at room temperature.

Nutrition Facts

118 calories; 11.2 g total fat; 79 mg sodium. 4.8 g carbohydrates; 0.2 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/15/2015
Useful as a marinade I'm wondering how this recipe would work if the onions were first cooked and caramelized so that their sweetness was brought out more. Raw they seem to overpower the other flavors. I ended up using it as a chicken marinade. It's worth experimenting with. I made it again without the onions and it was good but I think caramelized onions would be the key to get it a deeper flavor. Cons: onion overpowers Read More
Rating: 4 stars
02/07/2015
This is an easy to make-delicious dipping sauce. I also use it as a simple salad dressing. Love it. I have some dietary restrictions and this sauce easily fits my requirements. Read More