Whole Grain Mustard and Orange Dressing
This dressing was created with a specific dish in mind but it turned out to be so versatile that it pairs well with just about anything. If you like mustard, that is. I didn’t always. In the mid 1990’s I had the opportunity to travel in Europe a bit and it seemed like nearly every entree was flavored with mustard. Meanwhile, Americans were still on a Honey Mustard kick, which is too sweet for my taste. I’ve made peace with it and even grew to love the whole grain French mustard made by Maille. Superb! I frequently use Dijon in other salad dressings because it acts as an emulsifier, helping to bind the ingredients together. And, I will confess, I’ve been known to enjoy a hot dog or two, and there’s nothing better than mustard on a hot dog. But, I digress. Try this on your salad or use it as a marinade. You won’t be disappointed.
The Stuff You Need:
1 Cup Orange juice
1 tsp Orange zest
1 TBS Wholegrain Mustard
⅓ tsp Dijon Mustard
2 TBS Honey -or- Maple syrup
1 tsp Tamari
How To Do This:
Combine ingredients and store in an airtight container in the refrigerator.
This dressing makes an excellent marinade for chicken, pork, or fish.
You can stretch out any leftover dressing (the non-thickened version) by adding sour cream, 1 TBS at a time, until you reach the desired consistency. This is an especially delightful variation.
For thicker dressing
- Pour the orange juice into a small saucepan and heat to a low simmer. In a separate bowl, whisk together 1 TBS cornstarch and 1 TBS cold water. Add this slurry to the saucepan, stirring constantly. The mixture should start to thicken as it cooks.**
- Remove the thickened orange juice from the heat and whisk in the remaining ingredients. Chill before serving.
**If you want it thicker, make another batch of slurry and cook some more, but be careful. I put 2 TBS of the slurry in at once and it was too thick. If it does get too thick, you can thin it out with more orange juice.
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