🍽️ Bistro · Cold sauces & dressings
Wholegrain Honey Mustard Dressing
A pourable, tangy dressing with mayonnaise, vinegar, honey and wholegrain mustard for salads, cold wraps and dipping service.
Time10 minLevelSee methodMakesApproximately 9 L before losses; measure after mixing
Illustrative photo: A sample of wholegrain-style honey mustard dipping sauce, illustrating the colour and texture of a mustard dressing. Photo by Famartin, licensed under CC BY-SA 4.0. View source. This image illustrates the dish; it is not a photo of a kitchen-tested version of this recipe.
Behind the plate
Batch: Commercial batch.
Equipment: Sanitised mixing container, at least 12 L, Whisk or immersion blender, Measuring jugs.
The recipe
Ingredients
- Creamy base:
- 5 L commercial mayonnaise — Prefer a pasteurised product.
- Sweet & tangy ingredients:
- 2 L white wine vinegar or clear spirit vinegar — Source quantity; choose one product and record its labelled acidity.
- 1 L honey
- 1 L wholegrain mustard
- Seasoning:
- salt and black pepper — To taste.
Method
- 1. Make a small flavour trial: Before the full batch, whisk a 10% trial using 500 ml mayonnaise, 200 ml vinegar, 100 ml honey and 100 ml mustard. Taste with a salad leaf to confirm the intended sharpness.
- 2. Combine the honey and mustard: Mix the honey and mustard in the main container. Gradually whisk in the vinegar until evenly combined.
- 3. Add the mayonnaise: Whisk the mayonnaise in gradually until the dressing is uniform. If using an immersion blender, run it briefly on low speed and keep the head submerged.
- 4. Finish and chill: Taste before adding any salt. Measure the final yield, transfer to clean labelled containers and refrigerate promptly.
Chef’s notes
- Two litres of vinegar makes this a pronounced, sharp dressing; do not assume it will taste like recipe 9.
- Ingredient volumes are not always perfectly additive, so record the actual yield.
- Editorial review: The original 2 L vinegar is preserved and specifically flagged for a flavour trial. Record the vinegar type and acidity.
- Editorial review: The source’s claim that it remains fresh for weekly service has been removed because no shelf-life validation was provided.
- Storage: Keep at 0–5°C. Do not assign a week-long storage life solely because the dressing contains vinegar and mustard. Use component labels and a validated shelf life for the finished mixture.
- Conditional allergens: Vinegar and mustard may declare sulphites; check labels and the chosen vinegar product.
At the table
Dress crisp salad leaves lightly or serve in a small pot with a toastie.