Time 5m Yield 1 cup. Number Of Ingredients 5 Steps:
In a bowl, whisk the Miracle Whip, sugar, vinegar and mustard until well blended. Cover and refrigerate until serving. Serve with salad.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Whisk together the sugar, flour, mustard, salt, vinegar, water and egg. Cook in a double boiler until thick; allow to cool. Mix with equal parts mayonnaise and stir into potato salad.
Time 15m Yield about 1 cup Number Of Ingredients 5 Steps:
In a medium bowl, whisk together the mustard, honey, vinegar, and salt. Gradually whisk in the oil to make a creamy dressing. Use immediately or store in the refrigerator, covered, for up to 3 days.
Time 5m Yield about 1/2 cup dressing. Number Of Ingredients 4 Steps:
In a bowl, combine the mayonnaise, mustard and honey; mix well. Store in refrigerator. Serve over salad.
Time 5m Yield 12 Number Of Ingredients 8 Steps:
In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Time 5m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Strip. Combine all ingredients in a bowl.
Time 40m Yield About 2/3 cup Number Of Ingredients 7 Steps:
In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Time 10m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Whisk cream and mustard until slightly thickened. Add lemon juice, salt& pepper to taste (add a little at a time until you get it just right). Let stand at room temperature for at least 15 minutes before serving.
Time 20m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Bring a large pot of salted water to a boil. In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions. Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes. Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
Time 30m Yield 16 servings Number Of Ingredients 6 Steps:
Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously. The dressing can remain in the fridge for 1-2 weeks. Pour over your favorite salad ingredients and enjoy!
Time 5m Number Of Ingredients 4 Steps:
Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.
Time 5m Yield Serves 6 Number Of Ingredients 7 Steps:
Put the mustard, honey, garlic, balsamic and cider vinegar in a food processor and whiz together. With the motor still running, pour the oil in through a funnel. Season with salt and pepper and serve. Another option would be to put all the ingredients into a jar and shake hard! (with the lid on, obviously)
