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
Here's How It's Done:
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.
Notes:
**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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