Eosinophilic Esophagitis Friendly Maple-Mustard Dressing
Total time5 min
Prep time5 min
Cook time0 min
4.6(22)
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Learn more →Ingredients
8 servings
- 3 tbsp pure maple syrup
- 2 tbsp whole-grain mustard
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tsp fresh lemon juice
- 1 small garlic clove, finely grated or minced
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small bowl, combine the maple syrup, whole-grain mustard, Dijon mustard, apple cider vinegar, lemon juice, garlic, salt, black pepper, and red pepper flakes, if using. Whisk until smooth and uniform.
- 2
While whisking constantly, drizzle in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation.
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