This easy recipe will let you whip up a sweet and tangy vinaigrette sauce in minutes, perfect to use as a salad dressing or dip.
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A few months ago, I posted a written recipe for a hearty salad of broccoli and crispy potatoes, dressed with this vinaigrette. I made this salad again yesterday, so I thought I’d shoot a quick video of how to make the vinaigrette.
It turned out to be much easier (and much quicker) to create this video than the one for my pumpkin potato pancakes, thanks to all the practice. The VSDC video editor still threw a few surprises at me, but I think I’m well on my way to figuring it out completely. Of course, ‘easier’ and ‘quicker’ are all relative: I took a week to create the pancake video, and only (!) two days for this one.
In a nutshell: Honey mustard vinaigrette
This is an extremely simple recipe. You just need to have four ingredients on hand, and mix them together in the right order and the right proportions. Those ingredients are vinegar, mustard, honey and edible oil, and if you mix them together right, you’ll have a thick, tasty sauce in minutes.
And you can even make this recipe vegan by substituting the honey with sugar. Assuming your sugar is vegan.
(Aside: In case you’re wondering, the colour of the vinaigrette is different in the video and in the header picture of this post because I used balsamic vinegar in one and apple cider vinegar in the other.)
The recipe video
Here’s the recipe video for my quick and easy honey mustard vinaigrette.
Let me know if you like it, or if you think I can make some improvements. I’d love to hear from you!
Also read: 12 vegetarian dishes from all over India that you need to try
I took the photographs and video footage with my trusty Canon EOS 200D DSLR camera, using the always-reliable Canon 18-55mm wide-angle lens and a basic Vanguard tripod. Click the links to check out the latest offers on Amazon.