Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Honey mustard balsamic sauce served.
Simple and tasty balsamic sauce with honey and mustard

Honey Mustard Balsamic Vinaigrette

Author: Flavelo
Sauces and Gravies Recipes
A richer, fuller-bodied version of the classic vinaigrette. The deep, fruity flavor of balsamic vinegar is heightened by honey, while mustard acts as the chemical hero: an emulsifier helping oil and vinegar cling together instead of separating into two layers on the plate.
🕒 Prep Time 10 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small mason jar (for shaking) or bowl and whisk
  • Garlic press

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Base: Crush the garlic into a paste. In a bowl (or shaker jar), mix balsamic, honey, mustard, salt, pepper, and garlic.

Tip: Dissolve salt in the vinegar first, as it doesn't dissolve in oil!
2 ✓

Emulsion: If using a bowl, whisk constantly while slowly drizzling in oil. If using a jar, add oil, seal, and shake wildly for 10-15 seconds.

Tip: Mustard forms a coating around tiny oil droplets, allowing them to float in the vinegar without coalescing (stable emulsion).
3 ✓

Adjusting: If you find it too thick (due to mustard/honey), whisk in 1 tablespoon of water.

Tip: Surprisingly, water can make the emulsion creamier and less 'oily' on the palate.
4 ✓

Serving: Pour directly over salad before serving or use as a marinade.

Tip: Only dress salad immediately before eating, otherwise acids will 'cook' the leaves and make them soggy.

Recipe FAQ

The dressing separated in the fridge. Spoiled?
Not at all! Oil and water naturally separate. Just shake it up again!
Too sour.
Every vinegar is different. Add a bit more honey or oil to balance.

Ingredients

  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • 1 tbsp Dijon Mustard
  • 6 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1 pinch Salt
  • 1 pinch Freshly Ground Black Pepper
  • 1 tbsp Water (optional)