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Honey Mustard-Vidalia Dipping Sauce

July/August 2011

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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.


Honey Mustard-Vidalia Dipping Sauce Recipe

Makes: About 1 1/4 cups

Active Time:

Total Time:

Ingredients

  • 1/2 Vidalia or other sweet onion, cut into 4 pieces
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup canola oil

Preparation

  1. 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.

Tips & Notes

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

Nutrition

Per 2-tablespoon serving: 117 calories; 11 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 5 g carbohydrates; 3 g added sugars; 0 g protein; 0 g fiber; 79 mg sodium; 21 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat


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Recipe Categories

Preparation/ Technique
No-cook
Meal/Course
Dinner

Ethnic/Regional
American
Southern/Soul
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Publication
July/August 2011

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