Best Creamy Mustard Dressing Recipes

GREEN SALAD WITH RADISHES AND CREAMY MUSTARD DRESSING

Steps:

• For the dressing:
• In a medium saucepan, bring a few inches of water to a boil. Using a slotted spoon, gently lower in the eggs and cook for 9 minutes (or 8 minutes if you like the yolk a little softer). While the eggs cook, set up a bowl of ice water in the sink; transfer the just boiled eggs to the ice bath.
• Allow the eggs to cool in ice water, then peel them and separate the yolks from the whites. Reserve the whites for another use and push the yolks through a a sieve or a "spider" spatula into a medium mixing bowl. Add the mustard, vinegar, lemon juice, salt, and pepper; stir until smooth. Gradually whisk in the oil, creating a creamy, mayo-like emulsion with a bit more texture. Season and add additional lemon juice to taste.
• For the salad:
• Put the lettuces and radishes in a salad bowl and spoon over most of the dressing. Season with a sprinkle of salt and freshly cracked black pepper. Gently but thoroughly toss the salad with your hands to coat the leaves well. Taste a leaf and add more dressing, lemon, salt, or pepper as needed. Serve immediately.

KOHLRABI AND APPLE SALAD WITH CREAMY MUSTARD DRESSING

Steps:

• In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

Steps:

• In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
• In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
• Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.

CREAMY MUSTARD DRESSING

Steps:

• Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar. Secure lid and shake until well combined.
• Recommended to drizzle over chargrilled vegetables, roast pumpkin or pasta salad.
• Store in the jar in the fridge for up to 2 days.

SARASOTA'S FAVORITE CREAMY MUSTARD SALAD DRESSING

Steps:

• Simply add the mustard, sour cream, vinegar, worcestershire, garlic, sugar into a blender or small food processor and blend until smooth and creamy, just a minute or so. Then slowly add in the oil with the blender on low. Last, add the dill in the last few seconds, pulse to combine and check for salt and pepper seasoning.
• Refrigerate and serve over your favorite salad. I like to serve this over Recipe #413909.

CHEF'S SALAD WITH CREAMY MUSTARD DRESSING

Steps:

• 1. SALAD; Cook bacon crisp and reserve 2 tbsp. bacon fat.
• 2. Crumble bacon and combine with greens, tomatoes, eggs, cheese, ham, chicken, and croutons. Serve wiyh mustard dressing.
• 3. MUSTARD DRESSING: Combine all ingredients and serve with chef's salad.
• 4. Use White vinegar if you use cider vinegar it will have a diffrant flavor all together.

CREAMY MUSTARD-HERB DRESSING

Steps:

• Combine herbs, garlic, anchovies, mustard, vinegar and lemon juice in food processor and pulse until just pureed. Scrape down bowl, add cottage cheese and buttermilk, and pulse until smooth. Dressing will still have a slightly lumpy consistency as the curds in the cottage cheese won't really puree, but just be cut into finer and finer dice. To adjust: For a thicker dip add more cottage cheese a tablespoon at a time. If desired, increase the lemon juice and vinegar together a teaspoon at a time. Herbs, particularly the dill and garlic, should be adjusted to taste. If making a dip, the dill in particular can be increased quite a bit with very good results.

CREAMY LOVAGE AND MUSTARD SALAD DRESSING

Steps:

• Whisk all the ingredients together until well blended and slightly thickened.
• Check seasoning and adjust to taste.
• Serve with mixed salad leaves and tomatoes.
• Also excellent if used with lightly cooked and cooled spring vegetable salads such as peas, baby carrots, new potatoes and young broad beans.
• Store any unused dressing in a bottle or jar in the fridge for up to 2 days.

CREAMY MUSTARD DRESSING*

Steps:

• In small bowl stir together 3/4 cup real mayonnaise, 1/3 cup light corn syrup, 1/2 teaspoon dry mustard, 1/8 teaspoon salt and dash pepper until smooth. Add 1/3 cup finely chopped plums or nectarines or peeled peaches; stir until well blended. Cover; chill 2 hours to blend flavors. Serve over cooked cubed meat or poultry, and sliced fruit and vegetables.

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

Steps:

• In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
• In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
• Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.